Buckwheat is an interesting ‘non grain’ (yes, it’s gluten free!). It’s a plant cultivated for its grain-like seeds, and also used as a cover crop. Per Wikipedia, despite the name, buckwheat is not related to wheat, as it is not a grass; instead, buckwheat is related to sorrel, knotweed, and rhubarb.
- 1 c buckwheat flour
- 1 c buttermilk or Greek yogurt (+ water to thin it out)
- 1 egg
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 Tbsp melted butter
- Butter or other fat for cooking
- Mix flour, baking soda and baking powder together
- Whisk egg with buttermilk and butter
- Mix dry ingredients with liquid and mix well
- Ladle batter onto hot griddle
- Serve with butter & maple syrup
Super mom tip: Unused batter can be refrigerated for several days if you don’t want to make it all into pancakes at once. Better yet – make it all into pancakes and then store those in the fridge or freezer for an easy snack – toast or microwave until hot, add butter and your favorite toppings and go!