Pancakes are one of the most versatile breakfast foods out there. You can get really creative with different pancake recipes, and there is no shortage of them either. Buckwheat pancakes, like many other popular pancake types, are great to have because they substitute the traditional starchy all-purpose flour with healthier alternatives. Almond, cassava, and buckwheat pancakes are three of the most common replacements for AP flour.
Buckwheat is a cereal grain usually used in flours and groats. It is a high-fiber, gluten-free base in many baking recipes. Buckwheat serves as the base for common meals such as noodles, cakes, and porridge.
Infusing buckwheat with pancakes gives you buckwheat pancakes. This type of pancake is very fibrous and easier on your gut than regular pancakes made with AP flour.
No breakfast is complete without plenty of quality protein, and the best way to give your pancakes that extra punch is with unflavored Greek yogurt or Skyr. Not only do these yogurts contain plenty of amino acids, vitamins, and minerals, they also make your pancakes softer and chewier. Skyr in particular contains healthy probiotics and 17 grams of protein for every 5 ounces.
Combine your pancakes with fruit puree, maple syrup, or chocolate chips to make your pancakes taste better. Additionally, try adding sliced bananas or powdered sugar if you want a sweeter taste. All of these ingredients make buckwheat pancakes a top-tier breakfast food for anyone.
High-Protein Buckwheat Pancakes
Equipment
- 1 skillet/griddle/cooking pan
- 1 whisk
- 2 medium/large cups
- 1 spatula
Ingredients
- ½ cup buckwheat flour
- ½ cup all-purpose flour or any gluten-free variant
- 1 tbsp granulated sugar
- 1 tsp baking powder 2 tbsp for thicker pancakes
- 1 tsp baking soda
- ¼ tsp salt
- 5 ounces unflavored Skyr/Greek yogurt about 4 tbsp
- 2 large eggs
- ½ tsp vanilla extract
- ⅔ cup water or 1 cup of buttermilk
- unsalted butter for the skillet
Instructions
- Whisk together the flours, sugar, baking powder, baking soda, and salt in a medium bowl. Larger pancake yields may require a larger bowl.
- In a separate bowl, mix together the eggs, vanilla, yogurt and water/buttermilk.
- Add the wet ingredients to the dry ingredients and whisk them together until the batter is smooth with little to no lumps. Set the batter aside for 5-10 minutes.
- Preheat your skillet or pancake griddle over medium-low heat. Lubricate the surface with some butter. Set aside a large ceramic dish to place your pancakes on later.
- Stir your batter a bit and pour some of it onto the skillet until you form a pancake circle no smaller than 4 inches in diameter. Cook for 2-3 minutes or until golden brown on the bottom.
- When the bottom is nicely cooked, flip it over with a spatula. Once again, cook for 2-3 minutes or until golden brown.
- When the pancake is ready, lift it off the skillet and place it on your dish. Repeat steps 5-7 until the batter is finished, making sure to lubricate the skillet with more butter after each individual pancake.
- Wait until the pancakes cool off and serve with your favorite toppings.
How to store buckwheat pancakes
To chill your pancakes, simply wrap them in foil or plastic wrap while they are still on the dish and place them in the fridge. You can also store them in an airtight container before placing them in the fridge. Pancakes stored in the fridge will keep fine for a week-after that, they may start to get soggier depending on how much liquid was used in the recipe.
To freeze your pancakes, wrap them in aluminum foil and place them in a freezer-safe container. Then, store it in your freezer. Frozen pancakes last much longer than normal and do not risk losing a lot of moisture. Your freezer should keep your pancakes nice and fresh for several months.
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