Ready to try something new? How about pancakes made with something old fashioned! Buckwheat adds an interesting and tasty variety to breakfast. I love whole wheat, but what a great idea to changes things up a bit and pick up different nutrients.
adapted from Making Babies Book by Shoshanna Easling – Yields 12-18 pancakes
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- 1 cup buckwheat flour (freshly milled)
- ½ cup whole wheat flour (freshly milled)
- 2 ½ tsp. baking powder (aluminum free)
- ½ tsp. baking soda
- 1 tsp. sea salt
- 1-2 Tbsp. butter or coconut oil, melted
- 2 beaten eggs
- 4 Tbsp. butter, melted
- ¾ cup yogurt
- 1 cup water
- 2 tsp. raw honey
- 1 tsp. vanilla
- In a medium –size bowl, whisk together all dry ingredients until thoroughly combined.
- In a separate bowl, crack and beat eggs and add all liquid ingredients. Whisk together.
- Add liquid ingredients to dry ingredients, and mix until just combined.
- Oil griddle or frying pan with butter or coconut oil and heat pan to medium-high heat or about 350 degrees.
- Using a ¼ measuring cup, pour batter onto the hot griddle.
- When tiny holes appear all over the top of the uncooked pancake side, flip and cook until browned on both sides.
Enjoy with a variety of wholesome toppings: try making your own, fresh apple sauce by blending cut and cored apples in a blender with a dash of cinnamon. 100% Maple syrup is delicious, along with nut butters and fruit spreads.