Bob's Red Mill Buckwheat Pancake Recipe

Bob's Red Mill Buckwheat Pancake Recipe

Table Of Contents

1. Ingredients
2. Instructions
3. Serving
   1. Tips
   2. Variations
   3. Storage

If you're looking for a delicious and healthy breakfast, then Bob's Red Mill Buckwheat Pancake Recipe is just the thing. This easy-to-make recipe is perfect for those busy mornings where you need a quick and tasty breakfast. It's also a great option for those looking to add more whole grains to their diet. Buckwheat is a great source of fiber, protein and vitamins, and this recipe takes advantage of all of these benefits. So, if you're looking for a nutritious breakfast that won't take too much time to make, then this is the recipe for you!

Ingredients

To make Bob's Red Mill Buckwheat Pancake Recipe, you'll need the following ingredients: 1 cup Bob's Red Mill Organic Buckwheat Flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 egg, 1 cup milk, 2 tablespoons vegetable oil, and 2 tablespoons honey. You can also add a few tablespoons of dried fruit, nuts, or chocolate chips for a sweeter version of the pancakes.

Instructions

Begin by whisking together the buckwheat flour, baking powder, and salt in a medium bowl. In another bowl, whisk together the egg, milk, vegetable oil, and honey. Next, pour the wet ingredients into the dry ingredients and mix until just combined. The batter will be slightly lumpy, which is ok. Let the batter sit for 5 minutes.

Heat a non-stick skillet over medium heat. Once the skillet is hot, drop 1/4 cup of batter onto the skillet. Cook the pancake until the edges begin to turn golden brown and small bubbles form on the top. Flip the pancake and cook until golden brown. Remove the pancake from the skillet and repeat with remaining batter.

Serving

Serve the pancakes with butter, syrup, honey, or your favorite toppings. Enjoy!

Tips

For a healthier version of the pancakes, use 1/2 cup whole wheat flour and 1/2 cup buckwheat flour in the recipe. You can also substitute the vegetable oil with melted coconut oil or unsweetened applesauce. For an added sweet touch, add a few tablespoons of brown sugar or maple syrup to the batter.

Variations

For an even more nutritious variation, try adding a handful of fresh or frozen berries to the batter. Blueberries, strawberries, and raspberries all work great in this recipe. You can also add a handful of chopped nuts or chocolate chips for a sweeter version of the pancakes. If you want a truly indulgent breakfast, try adding a few tablespoons of peanut butter or nutella to the batter.

Storage

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, simply place the pancakes in the microwave for a few seconds or heat in a skillet over medium heat. Enjoy!