Ever have one of those days when you just need some good comfort food? Today was my day!!
To be completely honest, I like buckwheat, but I don’t love buckwheat. This isn’t a pancake I can personally eat plain. It must be covered in maple syrup, otherwise, I just don’t want to eat it. Covered in syrup, I love them – and can’t stop eating them!
¾ cup buckwheat
¼ cup sorghum or millet flour (I prefer sorghum)
1 ½ tsp GF baking powder
½ tsp cream of tartar
1 organic egg
1 tsp agave nectar
1 tsp GF vanilla
1 tsp cinnamon
1 cup water
In a large mixing bowl, mix together your dry ingredients. Add egg, agave, vanilla, and water and stir until well combined. Saute in a little oil over medium heat.
Top with pure maple syrup and/or fresh fruit.
Megan
Laura says
A fantastic topping for pancakes is hazelnut butter with a tiny bit of maple syrop. Mmmmm
Melissa says
I LOVE buckwheat pancakes! I had them once at a restaurant as a child and then day dreamed about them for years and years (yes, I’m strange that way! lol) and now they are one of the few foods I can tolerate so it’s awesome! Try adding fresh blueberries to your batter, it really goes perfectly with the buckwheat and maple syrup flavor.