100% Buckwheat Pancakes

Another palatable wholegrain buckwheat recipe which is full of health benefits!   Reap the goodness with the taste!

My daughter made these pancakes for breakfast today!   It was a great start of our weekend.

What you need?

Buckwheat Flour 2 cups

Baking powder. 2 tsp

Baking soda 1/2 tsp

salt 1/4 tsp

Sugar 2 tsp

Flax egg - 2 Tbsp + 6 Tbsp water. 

buttermilk - 2 cups

melted coconut oil - 2 Tbsp

cinnamon powder - 1/4 tsp

Vanilla extract - 1 tsp

Toppings:

Craisins - 1/2 cup

walnut pieces- 1/2 cup

How to make?

1. Add 6 Tbsp of water to 2 Tbsp of Flax meal in a small cup and keep it aside for 5 mins
2. In a mixing bowl, measure the buttermilk/water, sugar, oil and vanilla extract and whisk gently
3. In another bowl, measure the dry ingredients and mix gently.  I use a sieve to add the baking soda and baking powder to crumble any chunks
4. Fold/gently mix the wet to the dry until no flour is left.  Mixture will look quite gooey.  Dont worry, Pancakes wont be tasting gooey.  Let the batter rest for about 10 mins.
5. Add the toppings like walnuts and craisins to the batter
6. Heat an iron skillet and check if it's ready by sprinking little bit of  water, it should evaporate quickly.   Now brush the skillet with oil and start making the pancakes by pouring a small portion, It should automatically spread.   After a min or so, turn them over using a flat spatula and cook for a min or until they are cooked.   I make 2 to 3 small pancakes in my large iron skillet. Actual cooking time can change depending upon your cooktop.
7. Serve with Maple syrup or a sauce of your choice!

P.S:

In case you are using Buckwheat groats, wash and soak it in buttermilk for 30 mins to an hour and then grind.

1 cup buckwheat groats to 1/2 cup of Buttermilk.   Start with half a cup of buttermilk since the batter will become very thin if you use all 1 cup.  Your final batter should be thick so adjust buttermilk quantity accordingly