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!
Prep Time8 hourshrs
Cook Time15 minutesmins
Total Time8 hourshrs15 minutesmins
Calories: 230kcal
Ingredients
3/4cupbuckwheat flour
1/4cupplain regular or Greek yogurt
3/4cupalmond milk
1large egg
¼teaspoontable salt
3/4teaspoonbaking soda
1/4teaspoonbaking powder
3/4teaspoonvanilla extract
1tablespoonchia seedsoptional + 1/4 cup almond milk
coconut oiloil or butter for frying
Instructions
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.