Thin pancakes are growing on me.
I am usually alllll about the thick, puffy pancakes, as you can probably tell from my pancakes archive. But these super thin, light and crisp-edged buckwheat pancakes have fit my latest cravings exactly with a dreamy-tall stack full of nothing but seeds, yogurt, milk and eggs, leaving LOTS of room for maple syrup. No fat or sugar!
Have you heard about soaked nuts? Soaking buckwheat is similarly beneficial as it reduces the natural phytic acid in buckwheat, making for easier digestion and more readily available nutrients.* It also helps make a lighter pancake, similar to how soaking the cornmeal in this cornbread reduces the gritty texture and makes fluffier cornbread.
The soaking takes some time, but it’s just a matter of mixing the buckwheat flour, yogurt and milk together the night before and letting it sit out before mixing in the rest of the ingredients the morning you make them.
You’ll need to grease your pan a tad more heavily for these pancakes and the first batch still might stick a little. But eventually, you’ll be cooking up puddles of batter into ethereally thin, slightly hole-riddled pancakes that crisp up beautifully around the edges: an entire batch is about 430 calories with about 22 grams of protein and nearly 10 grams of fiber (without chia seeds). I ate these drenched in maple syrup and in sandwich form with almond butter, jam and bananas.
My favorite way to eat them, however, was due to a total accident. I shot these one rainy afternoon and then packed them up (maple syrup puddle and all) into a Tupperware for later. I reheated them in a frying pan the next day once the maple syrup had fully penetrated the pancakes and Erik and I LOVED them. The sweetness and texture of the maple-soaked pancakes reminded me of these whole wheat pancakes–except healthier! So, in case you can stand to wait, I highly recommend letting the maple syrup settle in before eating. Reheating optional!
Note: when I first made these, I was worried my batter was too runny after stirring in the ingredients in the morning, so I added a tablespoon of chia seeds after making the first few pancakes to thicken up the batter. The second half of the batch turned out thicker and slightly spongier pancakes; I liked the thinner ones better (without the chia seeds). If you do go with the chia route, however, you will need another splash of milk (I suggested ¼ cup, but you can add however much to get the pancake batter to your desired consistency) since the chia seeds will absorb a lot of the moisture in the batter and make it VERY thick.
Also, the consistency of the buckwheat, yogurt and milk mixture will be slightly gooey after a night of soaking. This is normal—just don’t let the mixture sit for too long or it might go bad. One night is fine.
*I was curious as to whether you should be discarding the soaking liquid from the buckwheat flour as you do with nuts (which would be nearly impossible), but it turns out the act of soaking neutralizes the phytic acid, so it’s fine to eat the batter as is.
These super-thin buckwheat pancakes are a great stand in for traditional whole wheat pancakes. With just four basic ingredients, they are low-calorie, gluten-free, and contain no added sweetener or fat. Great with maple syrup!
- 3/4 cup buckwheat flour
- 1/4 cup plain regular or Greek yogurt
- 3/4 cup almond milk
- 1 large egg
- ¼ teaspoon table salt
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 teaspoon vanilla extract
- 1 tablespoon chia seeds (optional) + 1/4 cup almond milk
- coconut oil, oil or butter for frying
The night before you plan to make the pancakes, begin the soaking process. Mix buckwheat flour, yogurt and milk until well combined. Cover and place in a warm place for 8-24 hours.
In the morning start preheating your pan over medium-low heat.
While the pan heats, whisk all other ingredients into the buckwheat mixture, including chia seeds, if using. Batter should be thick. Stir it down a bit, just to take a little air out of the batter. This will reduce the holes in your pancakes.
Add coconut oil or oil to your preheated pan. I used a ¼ cup measure to ladle a scant ¼ cup of batter into the pan for each pancake--batter should be very runny if you didn't add the chia seeds. Cook for 2-4 minutes, or until bubbles rise through the pancakes and you can easily slide your spatula underneath each pancake (the first batch may take the longest). Flip and cook for 2 more minutes on the other side, or until browned.
Adapted from here.