Buckwheat-Currant Pancakes

These tasty gluten-free buckwheat-currant pancakes are easy, nutty and hearty,
as delicious with fruit as with yogurt. Serve up a batch for Mother's Day!

Servings: 25 pancakes

Author: Beth

Prep Time
20 minutes

Cook Time
30 minutes

Course:

Breakfast

Cuisine:

American

Keywords:

buckwheat pancakes gluten-free pancakes buckwheat flour gluten-free breakfast Mother's Day breakfast

Instructions

1 In a 2-cup measure, stir the milk and vinegar together, and then set aside for
five minutes. (This mixture mimics buttermilk, which when mixed with the baking
soda
[https://www.amazon.com/gp/product/B078T4YT67/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B078T4YT67&linkCode=as2&tag=amim37-20&linkId=df7199415499b7ba92e1ffa60b00b154]
later in the recipe, makes the pancakes fluffy.)
2 Meanwhile, whisk [https://amzn.to/40iGWyZ] the flours, baking soda
[https://www.amazon.com/gp/product/B078T4YT67/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B078T4YT67&linkCode=as2&tag=amim37-20&linkId=df7199415499b7ba92e1ffa60b00b154],
cinnamon and salt in a medium bowl.
3 In a separate bowl, whisk [https://amzn.to/40iGWyZ] the egg and vanilla
[https://amzn.to/3qp2mfa] with the milk, then stir in the oil, then the
currants. (I usually start heating the pan about now.)
4 Make a well in the center of the flour mixture. Pour the milk mixture into the
well of dry ingredients and use a spoon to stir until you no longer see clumps
of flour. It is okay if the batter has a few small lumps – it is important not
to over-mix the batter. If the batter seems thick (mounds up on the spoon) add a
little more coconut milk [https://amzn.to/3GtbtkM].
5 Check the pan (I use a ceramic nonstick skillet) with a drop of water. If the
water sizzles and bounces off the surface, the pan is hot enough. The setting on
my stove is around 5 where 10 is the highest.
6 Once the pan is hot enough, add a teaspoonful or so of butter or coconut oil
[https://amzn.to/3qmM6vk] and swirl until it coats the surface. Pour about 2
tablespoons of batter per pancake onto the surface. Cook on one side until holes
form around the edges and into the center, about 1 minute, then flip and cook on
other side for an additional 1-2 minutes. Don’t let the pan get too hot -– you
want a nice, even heat but not for the butter or the pancakes to burn.
7 Serve with coconut [https://amzn.to/3zVRSY3] (or dairy) yogurt, warmed blueberry
compote (see note), and nuts! For the sweet-lovers among you, offer syrup on the
table.

Buckwheat-Currant Pancakes

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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