Fluffy Buckwheat Pancakes (gluten-free)

Name: Fluffy Buckwheat Pancakes (gluten-free)
Total time: 1200 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 1/4 cup milk or plant-based milk; 2 tbsp fresh lemon juice; 1 cup buckwheat flour; 1/2 cup GF flour; 1 tbsp sugar; 3/4 tsp baking soda; 1/2 tsp sea salt; 1 large egg; 1 tsp vanilla extract; 4 tbsp melted butter, or ghee, or coconut oil, plus more for cooking

Peggy @cook_108519680

South Devon

Fluffy Buckwheat Pancakes (gluten-free)

Peggy @cook_108519680

Saved

Ingredients

20 minutes

4 servings

1 1/4 cupmilk or plant-based milk
2 tbspfresh lemon juice
1 cupbuckwheat flour
1/2 cupGF flour
1 tbspsugar
3/4 tspbaking soda
1/2 tspsea salt
1large egg
1 tspvanilla extract
4 tbspmelted butter, or ghee, or coconut oil, plus more for cooking

Saved

Steps

20 minutes

1

Mix milk and lemon juice together in a mixing jug or bowl, let sit for 5 minutes to curdle. This turns it into a buttermilk-like mixture.
2

Meanwhile mix both flours, sugar, baking soda, and salt in a larger bowl.
3

Whisk the egg and vanilla into the curdled milk.
4

Make a well in the flour mixture, add the curdled milk mixture and the melted butter. Whisk together slowly until there are no clumps.
5

Heat butter/oil in a cast iron skillet or pan on medium low, add a ladle full of batter to form small pancakes. They are fluffiest when they are not so big.
6

Enjoy with maple syrup, fresh fruit, or nut butters!