Nut-Free Buckwheat Pancakes
Start your mornings with these fluffy and wholesome Nut-Free Buckwheat Pancakes, a perfect choice for those seeking a hearty yet allergen-friendly breakfast option. Crafted with nutrient-rich buckwheat flour and balanced with all-purpose flour, these pancakes have a subtly nutty flavor that doesn’t rely on actual nuts—making them ideal for nut-free households. A touch of vanilla, melted butter, and just the right amount of sugar create a tender, lightly sweet base that’s perfect for pairing with your favorite toppings, from fresh berries to a drizzle of maple syrup. Ready in just 25 minutes, this quick and easy recipe is a versatile crowd-pleaser, tailored for busy mornings or lazy weekend brunches alike. Indulge guilt-free in this satisfying, naturally inspired breakfast dish!
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Ingredients
- 1 cup buckwheat flour
- 0.5 cup all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 tablespoon sugar
- 1 egg
- 1.5 cups milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon cooking oil or butter
Directions
Step 1
In a large mixing bowl, combine the buckwheat flour, all-purpose flour, baking powder, salt, and sugar. Whisk these dry ingredients together until thoroughly mixed.
Step 2
In a separate bowl, beat the egg lightly. Add the milk, melted butter, and vanilla extract, and whisk until smooth.
Step 3
Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or a spatula until just combined, being careful not to overmix. A few lumps are fine, as they will dissolve during cooking.
Step 4
Heat a large non-stick skillet or griddle over medium heat. Lightly grease the skillet with cooking oil or butter.
Step 5
Pour about 1/4 cup of pancake batter onto the hot skillet for each pancake. Cook for about 2 to 3 minutes or until bubbles start to form on the surface and the edges look set.
Step 6
Flip the pancakes with a spatula and cook for another 2 to 3 minutes, or until golden brown and cooked through.
Step 7
Transfer the cooked pancakes to a plate and cover loosely with foil to keep warm. Repeat with the remaining batter, greasing the skillet as needed.
Step 8
Serve the pancakes warm with your favorite toppings such as fresh fruits, maple syrup, or a dollop of yogurt.
Nutrition Facts
| Serving size | (667.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1298.2 |
| Total Fat 56.5g | 0% |
| Saturated Fat 23.9g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 290.9mg | 0% |
| Sodium 2322.8mg | 0% |
| Total Carbohydrate 167.1g | 0% |
| Dietary Fiber 13.6g | 0% |
| Total Sugars 31.2g | |
| Protein 40.4g | 0% |
| Vitamin D 209.0IU | 0% |
| Calcium 517.0mg | 0% |
| Iron 6.2mg | 0% |
| Potassium 1265.5mg | 0% |
Source of Calories