Description
Delicious and fluffy buckwheat pancakes that are easy to make!
Ingredients
Scale
- 1 cup buckwheat flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¾ cup unsweetened applesauce
- 2 eggs, lightly beaten
- ½ cup milk (dairy or nondairy)
- 1 teaspoon vanilla
- ¼ teaspoon salt
Instructions
- Stir together all ingredients in a medium bowl.
- Heat a cast iron or nonstick skillet or griddle over medium heat. Coat with neutral oil, butter, or nonstick spray.
- Spoon out ¼ cup of the batter at a time—or less to make smaller pancakes—and spread to an even thickness about ¼-inch thick.
- Let cook about 3-4 minutes OR until the edges are totally set and bubbles start to appear. You want the pancakes to be mostly cooked before you flip them. (The first batch may take longer to cook as the pan heats up.)
- Carefully flip and cook for another 2-3 minutes.
- Serve immediately and repeat with the rest of the batter, or keep warm on a baking sheet in a 200 degree F oven.
Notes
- Make sure the skillet is properly heated before adding the batter for the best results.
- Adjust cooking time based on the thickness of the pancakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 200
- Sugar: 5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 100mg