Hearty Buckwheat Pancakes with Fresh Berries

Quick Summary

These pancakes offer a nutrient-dense alternative to traditional flour options. By using buckwheat flour, you gain fiber and essential minerals, keeping you energized throughout the morning.

Ingredients

Method

1. 1. Whisk the buckwheat flour, baking powder, salt, and sugar in a large bowl.
2. 2. In a separate jug, beat the egg, milk, and vanilla. Gently stir this into the dry ingredients until just combined.
3. 3. Heat a lightly oiled skillet over medium heat. Pour 1/4 cup of batter per pancake.
4. 4. Cook until bubbles form on the surface, then flip and cook for another minute until golden.
5. 5. Serve warm, topped generously with your fresh berries.

Nutrition Snapshot

Calories	450 kcal
Protein	14g
Fat	9g
Carbohydrates	78g

Frequently Asked Questions

Can I make these vegan?

Yes, simply substitute the egg with a flax egg (1 tbsp ground flax meal mixed with 3 tbsp water).

Are these strictly gluten-free?

Buckwheat is naturally gluten-free, but always check your flour packaging to ensure it was processed in a certified facility.

How do I store leftovers?

Keep in an airtight container in the fridge for two days, or freeze them with parchment paper between each pancake for up to one month.