How to Make Delicious Fermented Buckwheat Pancakes | Gluten Free & Easy

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds protein and creaminess while buttermilk is a cost-effective alternative.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories while water can be used to reduce costs.

coconut oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier while vegetable oil is a more affordable option.

maple syrup

🥗Healthier: honey

💰Cheaper: sugar syrup

Honey is a natural sweetener while sugar syrup is a budget-friendly alternative.

In a large bowl, combine buttermilk, vanilla, yeast, salt, honey, melted butter, and eggs, then whisk until smooth.

Whisk in buckwheat flour until fully combined, ensuring to use a large enough bowl as the mixture will double in size during fermentation.

Leave the mixture out at room temperature for 30 minutes to start fermentation, then refrigerate for around 12 hours.

After refrigeration, heat a non-stick pan over medium heat and add a drop of extra virgin olive oil.

Using a big tablespoon, spoon the thick pancake mix into the pan, cooking for about 5 minutes total, flipping after 2 minutes.

If pancakes are cooking too dark too quickly, adjust the heat down; if taking too long, increase the heat.

Cook the pancakes for an additional 30 seconds on each side after the initial flips, checking for doneness.

Repeat with remaining batter, cooking several pancakes at a time if the pan size allows, yielding around 13 to 15 pancakes.

For a quick berry topping, add berries and sugar to a pan, cook on high heat for around 5 minutes until the berries break down and thicken into a jam-like consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens