Recipe: Light Buckwheat Pancakes - Gluten-Free

Mmm, mmm, mmm...one thing that will make you forget all about the lack of gluten is buckwheat pancakes! A favorite of my mother's, you won't miss the wheat at all in these hearty, delicious pancakes - so good with real maple syrup and homemade butter - or blueberry or strawberry jam. Omit the sugar and add sliced bananas for an extra-healthy sweet breakfast treat!

Light Buckwheat Pancakes - Gluten Free

Ingredients:

Buckwheat pancakes (Photo credit: Foodicted)

1 cup buckwheat flour
1 tsp baking powder
2 Tbsp sugar
1/2 tsp salt
1 egg, whisked
1 cup milk
2 Tbsp butter, melted

Directions:

1. Get out a large cast iron skillet or griddle and grease lightly with cooking or coconut oil.
2. Put all the dry ingredients in a large bowl and stir together until mixed well.
3. Add egg, whisking mixture as you add.
4. Add milk, whisking mixture as you add.
5. Add butter, whisking mixture as you add.
6. When all ingredients are blended, heat your griddle until a drop of water sizzles and disappears.
7. Pour about 1/4 cup portions of the pancake batter on griddle allowing room to spread, and cook until bubbles form on top. The bottom should be golden brown. 
8. Flip and cook just until the pancakes are golden brown on the bottom. 
9. Remove and continue until all pancakes are ready. 
10. Serve with your choice of toppings.