Soy-Free Buckwheat Pancakes
Start your morning off right with these perfectly fluffy Soy-Free Buckwheat Pancakes, a wholesome twist on the classic breakfast favorite. Made with a blend of nutrient-rich buckwheat flour and all-purpose flour, these pancakes offer a hearty texture while remaining light and tender. Infused with warm cinnamon, pure vanilla extract, and a touch of maple syrup for natural sweetness, they’re brimming with comforting flavors. This recipe accommodates various dietary needs, allowing you to use either dairy or non-dairy milk, and is completely free of soy for those with sensitivities or allergies. Quick to prepare in just 15 minutes and ideal for serving up to four people, these pancakes are perfect for busy mornings or leisurely weekend brunches. Top them with fresh fruit, a drizzle of maple syrup, or a dollop of yogurt for a customizable, crave-worthy meal the whole family will love.
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Recipe Information
Ingredients
- 1 cup Buckwheat flour
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Cinnamon
- 1.5 cups Milk (dairy or non-dairy)
- 2 Large eggs
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter or oil for cooking
Instructions
In a large bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, salt, and cinnamon until well combined.
In another bowl, beat the eggs lightly. Then add in the milk, maple syrup, and vanilla extract. Whisk everything together until well blended.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil to lightly coat the surface.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.
Repeat with the remaining batter, adding more butter or oil as needed.
Serve the pancakes warm with your favorite toppings, such as fresh fruit, maple syrup, or a dollop of yogurt.
Nutrition Facts
Calories |
1490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 464 mg | 155% | |
| Sodium | 2388 mg | 104% | |
| Total Carbohydrate | 229.7 g | 84% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 45.3 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 571 mg | 44% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1388 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
