A lot of people feel inclined to purchase premixed pancake batters. It’s personally something I like to avoid. Why?! There are many reasons, one being because I feel like this is a simple switch to make in your kitchen that can allow you more variety to just your everyday plain pancake.

Making homemade pancakes sounds like a big task but in all honesty it just takes a few extra minutes to mix. Actually, if you are really a person notorious for having a busy morning, you can pre mix the powdered part of the batter to use at your convenience as if it were a pre mixed pancake mix.

In my adolescence, my mother would only make homemade pancakes, no box. My mom is a wonderful cook and many of my cooking tips are inspired by her. She would mix up the batter the evening before, just to have it ready in the fridge for the next morning before school! My sister and I would wake up to the smell of these cooking on moms cast iron pan. With excitement we would poor real maple syrup from that years sap, and have satisfied tummies for our grand days ahead!

One morning, with my beautiful mother in my mind, buckwheat flour on hand, no eggs and dairy free milk, I whipped up something that reminded me of those mornings with her. These pancakes are a little bit of me and a little bit of her mixed together to create a comforting and full belly kind of morning.

Please enjoy, and better yet enjoy it with a loved one just to get the full pancake experience!

Flexible Buckwheat Pancake Recipe

What I mean by flexible pancake recipe is that many of these ingredients are interchangeable if you don’t have all the exact ingredients on hand. I want this to be a recipe that you can make with what you have already!

Ingredients

• 1 cup Buckwheat flour (or whole wheat flour, spelt flour or what you have on hand with similar texture)

• 1 tsp baking powder

• ½ tsp baking soda

• 1 tsp Avocado or camelina oil (NOT olive oil)

• 1tsp real vanilla extract

• 2 chia or flax eggs OR normal fresh eggs

• Fresh milk until pancake consistency (goat, nut milk or if you must, cow milk)

• Avocado or coconut oil for cooking (any oil that is heat safe will do)

Instructions

Mix together your dry ingredients first. The flour, baking soda, and powder.

If you are using a flax or chia egg make sure to mix this in a separate bowl with warm water (here is how to make them) and let it sit before adding to the rest of the liquids.

Turn on your stove top and let your pan heat with a bit of avocado or coconut oil. Medium heat is good. If you would like to add some extra iron to your food use a seasoned cast iron pan.

Create a hole in the center of your powdered ingredients. Add in your eggs (or vegan eggs), vanilla, oil, and mix. Then slowly add your milk of choice until your batter is a good consistency for adding on your hot pan.

Poor slowly into the hot pan. Let cook until bubbles/ little wholes form on the top of the pancakes. Make sure the bottom is brown, then flip! Once the other side is brown move to a plate.

Top it with any fruit you would like (fresh is best!), real maple syrup or yacon syrup if you’re diabetic, and optionally some bee pollen!

Let me know how you loved them!!

Have a lovely morning,
xx Ash