Cinnamon Buckwheat Pancakes

When I was a kid, my mom would make these pancakes that were really dark, crumbly, and what I can only describe as “earthy” tasting. She stopped making them and I forgot about them until I went to brunch and saw a photo of “buckwheat pancakes” on the menu.

                I found them! And I wasn’t even looking for them!

                Apparently, the Aunt Jemima brand used to sell buckwheat pancake mix and then discontinued it sometime in my childhood.

                I tested a few recipes with buckwheat flour and this one is the winner!

                According to the internet, buckwheat isn’t wheat. It’s not even a grain, but a seed, so it’s a great alternative for the gluten free and low carb peeps!

Cinnamon Buckwheat Pancakes

This recipes makes 8 – 10 pancakes.

Ingredients

1 cup buckwheat flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

2 tsp cinnamon

1 cup milk

2 Tbsp brown sugar

1 egg

1 tsp vanilla

2 Tbsp melted butter

Directions

1.       Mix dry ingredients: flour, baking powder, baking soda, salt, and cinnamon.

2.       In a separate bowl, combine milk, eggs, vanilla, and melted butter.

3.       Combine dry ingredients with wet mixture.

4.       Heat a pan or skillet to medium/low heat and spray with cooking spray or more butter.

5.       Pour about 1/3 cup of batter onto the pan and cook for about 2 – 3 minutes each side. Flip them when the top is full of tiny craters and the edges look crisp.

You want to make sure to cook these low and slow. This batter is thicker than regular pancakes, so it may take longer for them to cook.

6.       Top with your favorite toppings and enjoy!