Gluten-Free Buckwheat Pancakes

This morning Rowan and I were in the mood for pancakes. We are out of flour but I have a variety of gluten-free flours so we got to mixin’ and came up with an amazing pancake. I worked in a restaurant during college that served the most delicious buckwheat pancakes and these brought me right back to that flavor. The texture is different than traditional buttermilk pancakes, they are more dense and gooey (can I get an AMEN) and you can really taste the flavor of the buckwheat. Hope you love them as much as we did!

What you need:

1/2 Cup gluten-free buckwheat flour
1/2 Cup oat flour
1/2 Cup coconut flour
1 Tablespoon tapioca flour
1 egg
2 teaspoons real maple syrup
1 Tablespoon melted butter
splash of almond extract
2 1/2 cups of buttermilk

Stir everything together in a large mixing bowl until smooth. The batter will have some small lumps from the warm butter mixing with the cold buttermilk, but that’s fine! I prefer thinner pancakes with crispy edges so I prefer the batter to be pretty thin. You can adjust this as you like by adding more or less buttermilk. Heat butter or neutral cooking oil in a skillet and cook pancakes in batches. I love topping them with plain yogurt and raspberry jam or maple syrup. Enjoy!