Buckwheat pancakes for a rainy Sunday morning in Seattle, topped with butter and maple syrup makes for a cozy and delicious breakfast!

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.

Ingredients

• 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

Directions

• 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!