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To Your Health Sprouted Flour Co.

Sproutastic Buckwheat Pancakes
Votes: 3
Rating: 4.33
You:
Rate this recipe!
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Servings
8 pancakes
Servings
8 pancakes
Sproutastic Buckwheat Pancakes
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Print Recipe
Servings
8 pancakes
Servings
8 pancakes
Ingredients
  • 1 cup sprouted organic buckwheat flour
  • 1 1/2 teaspoons organic sugar
  • 1 teaspoon aluminum-free baking powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1 1/4 cups organic whole fat buttermilk
  • 1 large pastured or organic egg, lightly beaten
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon raw or organic butter, and more as needed
Servings: pancakes
Units:
Instructions
  1. Stir all dry ingredients together in a medium bowl.
  2. Whisk all wet ingredients together in a small bowl. Add wet ingredients to dry and whisk batter until thick and smooth. Let batter rest about 5 minutes until bubbles form and batter relaxes.
  3. Melt butter in a cast iron over medium heat. Drop batter by large spoonfuls into pan and cook until bubbles form and the edges are dry (about 3-4 minutes). Flip and cook until browned on the flip side (another 2-3 minutes). Stack on plates and repeat cooking process with remainder of batter. I like to place slices of butter between finished pancakes and keep warm in oven until cooking is complete. Warm maple syrup in heavy saucepan and serve with pancakes. Sproutastically yummy!
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