As with my Oatmeal Pancakes, these pancakes are good not just at breakfast but also on the go. I love them with jam or almond butter on trail runs and on road trips.
Total time: 20 minutes. Makes ~15 medium-sized pancakes.
Materials: Mixing bowl; frying pan.
Ingredients (Substitutions):
- 1 cup buckwheat flour
- 1 tsp baking powder
- ¼ tsp ginger
- 1 cup milk (I use 2%)
- 1 egg
- 2 tbsp molasses
- Blueberries, optional
- Butter or oil for pan
Instructions:
- Mix the 1 cup buckwheat flour with the 1 tsp baking powder and ¼ tsp ginger in a bowl.
- Butter or oil a frying pan and turn it on medium-low heat.
- To the mixing bowl, add the 1 cup milk, 1 egg, and 2 tbsp molasses and mix well.
- Cook pancakes until they start to bubble, then flip and cook about 30 seconds on the other side. The first batch always is the messiest, but they get better!
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