We love these pancakes in our family and indulge on them for breakfast, but also often for snack time. Perfect also for school snack, since these pancakes can be eaten both warm or cold.
Buckwheat Pancakes
Buckwheat pancakes are a great alternative to normal pancakes.
- 170 gr buckwheat (you can choose either whole buckwheat or buckwheat flour)
- 1 tbsp baking powder
- 1/4 tsp salt
- 300 ml kefir (or surmelk (in Norway))
- 1 large egg
- 1/2 tsp pure vanilla extract (optional)
- coconut oil (for the pan)
Topping
- berries
- maple syrup
- chocolate nibs
- cream
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In a mixing bowl, mix together the buckwheat, baking powder and salt. Whisk together buttermilk, egg and vanilla extract.
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Add the wet ingredients to the dry ingredients and mix until combined.
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Preheat your pan with 1 1/2 teaspoons of coconut oil. Scoop some batter onto the warm pan. Cook for 2 to 3 minutes and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
If you don’t like these pancakes as full buckwheat option, just do 1/2 buckwheat and 1/2 a different type pf flour (spelt or dinkel works well).
A note on topping: Choose whatever you have in the house or you like on your normal pancakes. They can be eaten sweet or savoir.
