• Buckwheat Almond Buttermilk Pancakes {Recipe}

    by  • March 3, 2014 • Featured, Recipes, Recipes & Meals • 4 Comments

    buckwheat pancake recipe

    I have a problem with pancakes. It seems to run in the family because my father has the same issue. We can’t eat a stack with syrup without a dramatic drop in blood sugar that makes our tummies feel sick and our heads spin.

    But like every good child, Lil loves pancakes. Alex likes them too – as long as they are light and fluffy.

    I’ve tried adding ricotta or pumpkin and using whole wheat flour, but pancakes always got the best of me. Until last Saturday when I created a buckwheat pancake recipe.

    I combined samples of Shagbark Mill’s local, organic, freshly milled buckwheat flour with Bob’s Red Mill new almond flour as a base with buttermilk, melted butter, and eggs. The resulting buckwheat almond buttermilk pancakes are light and airy with an earthy, slightly soured taste. Fat + higher fiber and protein flours = a breakfast I can enjoy! Alex liked the fluffiness and Lil approved of the flavor.

    As a bonus, this recipe can be naturally gluten-free if you use flours that aren’t processed on shared equipment.

    buckwheat pancake recipeBuckwheat Almond Buttermilk Pancakes
    Makes: 24 3-inch pancakes Time: 20-30 minutes

    1 1/2 cup freshly ground buckwheat flour
    1/2 cup almond flour
    1 teaspoon baking powder
    1/2 teaspoon salt
    1/2 teaspoon ground cinnamon
    1/4 cup unsalted butter
    1 1/2 cup cultured low-fat buttermilk (you may need to add 1/4 cup additional buttermilk if not using freshly ground buckwheat flour)
    2 eggs
    Fat or oil for frying (I used lard)

    1. In a large bowl, mix together flours, baking powder, salt, and cinnamon.
    2. Melt butter in a glass liquid measure in the microwave or small pot on the stove top. Stir buttermilk and eggs into the butter.
    3. Pour wet ingredients into dry, stirring just until combined.
    4. Heat a cast iron pan or griddle on the stove over medium. Melt fat or oil over the surface and drop batter by 1/4 cup fulls. Cook for 1-2 minutes, flip once, and cook an additional 1-2 minutes.  Serve immediately.

    Thanks to Bob’s Red Mill for providing samples of their new line of nut meals and flours.

    About

    I live to eat and eat to live, planning every meal to include as much local and seasonal abundance as possible. My favorite color is purple, my favorite vegetable is whatever is fresh and local, and my favorite drink is whatever you're pouring. Follow me @racheltayse

    http://www.harmonioushomestead.com

    4 Responses to Buckwheat Almond Buttermilk Pancakes {Recipe}

    1. March 3, 2014 at 8:20 pm

      I am glad you were able to find pancakes that you can enjoy and not cause upset to your stomach. Love, love pancakes! I think as a kid I could eat them endlessly as an adult I still can :-)

      Hope it is warmig up where you are-

      Velva

    2. March 14, 2014 at 12:35 am

      I like the sound of this recipe so i’ll definitely give it a shot for the kids over the weekend. I’m always keen to find new gluten free recipes also but its always hard to find ones that taste great.

      I suppose if you cover anything in enough syrup it can taste great! I like the idea of the cinnamon also which I haven’t tried in pancakes before.

      Thanks for sharing this!

    3. March 19, 2014 at 1:42 pm

      Yum! How’d you grind the buckwheat and how fine?

      • March 19, 2014 at 5:11 pm

        Shagbark sells it freshly ground. It’s fairly fine.

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