Buckwheat Buttermilk Pancakes

These pancakes are here to fill you up and leave you wanting more. That’s right, the whole grain stack gets a touch of sweetness and moistness from the agave while the salt balances the sweetness and supports the formation of the pancakes. The melted butter and buttermilk also contribute to the richness and complexity of flavor.

Tip: Always keep cultured buttermilk packages in your pantry so you can rise to the pancake occasion on any day as opposed to buying liquid buttermilk and running the risk of it going bad after one use.

Total Time: 20 minutes

Yield: 4 servings

Ingredients

¾ cup of buckwheat flour

3 tbsp all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

½ tsp cinnamon

1 egg

1 cup of buttermilk

1 tsp vanilla extract

1 tbsp of agave

1 tbsp melted unsalted butter

Directions

1. Mix the dry ingredients in a large bowl.

2. In a small bowl, whisk together the egg, vanilla extract, agave, unsalted butter, and buttermilk.

3. Spray a large griddle with cooking spray over medium heat.

4. Combine the dry ingredients with the wet ingredients.

5. Using a 1/4 cup, ladle the batter onto the skillet to make the pancakes. Be sure that they are evenly spaced apart. Cook until bubbles come to the surface of the pancakes and the bottom of the pancakes are golden brown, about 2 minutes. Flip the pancakes using a spatula. Cook for another minute. Serve immediately, or put them on a baking sheet and into the oven at 150F to keep them warm. Repeat with the rest of the batter, spraying more as needed.

6. Serve with freshly sliced strawberries.