Buckwheat Almond Flour Pancakes

Pancakes

Ingredients

• 1 cup (120 g) un-toasted buckwheat flour (or all purpose gluten-free flour)
• 3/4 cup (60 g) almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon table salt
• 2 large eggs, at room temperature
• 1 tablespoon maple syrup (or cane sugar, per your variation), plus more for serving
• 1 1/2 cups buttermilk, well shaken
  • Variation: 1 cup almond milk + 1/2 cup sweet cream
  • Alternative: 1 cup cream + 1/2 cup whole milk
• 2 tablespoons grapeseed oil or olive oil
• 1 teaspoon vanilla extract
• 1/2 cup (60 g) pecans, coarsely chopped (optional, for topping/garnish)
• 1/2 cup fruit (optional)
  • 1/4 cup wild blueberries (favorite)
  • dried cranberries, coarsely chopped
• oil or ghee, for cooking

Directions

• Preheat griddle or skillet.
• Set heat to front burner: 2 1/2 and back burner: 3 3/4.
• In a mixing bowl, combine:
  • buckwheat flour
  • almond flour
  • baking soda
  • baking powder
  • cinnamon
  • salt
• In a separate bowl, whisk together:
  • eggs
  • maple syrup (or cane sugar)
  • buttermilk (or preferred dairy variation)
  • oil
  • vanilla extract
• Add the wet ingredients to the dry ingredients and stir until just combined.
• If using fruit in the batter, gently fold in chopped berries or dried cranberries.
• Lightly grease the skillet or griddle with oil or ghee.
• Scoop batter onto the hot surface and cook until bubbles form and the edges begin to set.
• Flip and cook until golden brown and cooked through.
• Sprinkle chopped pecans on top after cooking rather than mixing into the batter.
• Serve warm with extra maple syrup and additional pecans if desired.

Notes

• You usually do not mix pecans into the batter — sprinkle them on top instead.
• You sometimes add chopped berries into the batter.
• Wild blueberries are your favorite fruit add-in.
• Cane sugar worked as a substitute for maple syrup.
• Tagged: #recipe #breakfast