Buckwheat flour is a misleading in the fact that it has the word wheat in it, but buckwheat does not come from wheat at all. It is a herb plant related to rhubarb. Although it is a great alternative for gluten-free flours, it does contain an earthy taste.
Uses: Pancakes, muffins, rolls, breads, pancakes
Key Nutrients: Protein, calcium, magnesium, phosphorous, B vitamins, iron
How to Make Your Own: Take buckwheat groats, place in high output blender, food processor, or coffee grinder and grind until fine.
Buckwheat Flour Pancakes
- 1 cup buckwheat flour
- 1 1/2 teaspoons white sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 1/4 cups buttermilk, see alternative in note below
- 1 large egg, beaten
- 1/4 teaspoon vanilla extract
- 1 tablespoon unsalted butter, or as needed
- Whisk buckwheat flour, sugar, baking powder, salt, and baking soda together in a bowl.
- Beat buttermilk, egg, and vanilla extract together in another bowl. Pour flour mixture into buttermilk mixture; whisk until batter is thick and smooth. Let batter rest for 5 minutes until bubbles form and batter relaxes.
- Melt butter on a griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Feel free to print it off by clicking the PDF file below and add it to your recipes!