Buckwheat Pancakes

I read another blog that had a wonderful description and recipe for Buckwheat Pancakes.  They seem healthier than regular pancakes and promise a nutty full flavor.  My mother-in-law said her mother used to make them all the time. So, in my quest to cook healthier, I decided to try them this morning!

Never having used or even laid eyes on buckwheat flour, I think they turned out great!  Different than anything I had tasted before. 

 After giving the first pancake to the Pancake Goddess, the rest turned out very good! 

They are much darker than "normal" white flour pancakes.  The batter is thicker and more substantial but the whipped egg whites lend a surprisingly fluffy cake.   They cooked up a little slower than regular pancakes but were easy to work with.

I am not sure Hubs thought they were "wonderful" but he ate them.  He is big on texture and these definitely have a different texture.  A little denser, grainier.  They have a slightly nutty taste I think.  He topped his with sugar free blackberry jam.  I bet they would be great with peanut butter too!

Recipe for Gluten Free Buckwheat Pancakes

1 cup buckwheat flour

1/4 tsp baking soda

2/3 tsp baking powder

pinch salt (I used Morton's Half Salt)

1 tbsp maple syrup (sugar free)

1 1/4 cups milk

1 tbsp butter

1 egg

In a bowl whisk flour, soda, powder and salt.  Melt butter and allow to cool. 

In another bowl add egg yolk, butter, syrup to milk and whisk to combine.

Pour liquid into dry mix.  Use a large spoon to thoroughly combine all ingredients. 

Add more milk if texture seems to think.  You want it to flow slowly but smoothly from a spoon.

Use an electric mixer to whisk egg white until just set and solid. 

Gently fold into pancake mix.  Do not over mix or you will ruin the fluffy texture.

Heat pan on medium heat.  (This is where I differ from the original recipe.  The original calls for you to rub butter in the pan and then pour the batter when the butter is hot.  I chose to use non-stick cooking spray instead.)

Pour 1/4 to 1/3 cup batter into pan and cook until holes form on the top and it is relatively set.  Flip and cook for another 15-30 seconds. 

Slather with butter (or Brummel and Brown which is Yummy) and sugar free syrup or sugar free jam!  Enjoy!