Buckwheat Pancakes

Easy-to-make, satisfying & scrumptious! This month, Maria is bringing you an energy-boosting buckwheat pancake recipe that’s perfect for winter car-camping adventures with family and friends. 

These pancakes are built for a high-endurance day, to fuel muscles and help sustain your energy. They’re hearty and delicious, and they keep the motor running. Buckwheat flour is a real powerhouse ingredient, providing plant-based fiber, protein, vitamins, and minerals.

Knowledge Bombs:

• Buckwheat is not a wheat. It’s a pseudocereal, and gluten-free.
• Its benefits can range from colon health, to heart health, and blood sugar control.
• Cinnamon is a natural anti-inflammatory. 

Method

In a large bowl, combine the buttermilk, egg, honey, melted butter, and vanilla, mixing with an electric hand mixer. In another small bowl, stir together the flours, apple, baking powder and soda, cinnamon, and salt. With the electric mixer, slowly mix in the dry ingredients, one scoop at a time, until well incorporated and smooth. It should be a thick batter.

In a large skillet over medium heat, melt the butter. Ladle in some of the batter, making sure not to overcrowd the pan. The size of the pancakes is up to you—you can go small or make one huge pancake at a time. (They’re easier to flip if they’re small, though.)

When bubbles start to appear on the surface and pop, turn the pancake over, using a spatula, and cook for another 2 to 3 minutes, until the bottoms are gold and the pancakes are cooked through.