Easy-to-make, satisfying & scrumptious! This month, Maria is bringing you an energy-boosting buckwheat pancake recipe that’s perfect for winter car-camping adventures with family and friends.
Makes ~8, 4 in pancakes
Vegetarian, Gluten Free, Keto Friendly
Time to prepare: 15 minutes
These pancakes are built for a high-endurance day, to fuel muscles and help sustain your energy. They’re hearty and delicious, and they keep the motor running. Buckwheat flour is a real powerhouse ingredient, providing plant-based fiber, protein, vitamins, and minerals.
- Buckwheat is not a wheat. It’s a pseudocereal, and gluten-free.
- Its benefits can range from colon health, to heart health, and blood sugar control.
- Cinnamon is a natural anti-inflammatory.
- 1 1/4 cups buttermilk
- 1 egg
- 1 tablespoon honey
- 1 tablespoon butter, melted
- 1/2 teaspoon vanilla extract
- 2/3 cup all purpose flour
- 1/3 cup buckwheat flour
- 1/2 cup diced apple
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- Sea salt, to taste
- 1 tablespoon butter
- Fresh apple slices, for garnish
In a large bowl, combine the buttermilk, egg, honey, melted butter, and vanilla, mixing with an electric hand mixer. In another small bowl, stir together the flours, apple, baking powder and soda, cinnamon, and salt. With the electric mixer, slowly mix in the dry ingredients, one scoop at a time, until well incorporated and smooth. It should be a thick batter.
In a large skillet over medium heat, melt the butter. Ladle in some of the batter, making sure not to overcrowd the pan. The size of the pancakes is up to you—you can go small or make one huge pancake at a time. (They’re easier to flip if they’re small, though.)
When bubbles start to appear on the surface and pop, turn the pancake over, using a spatula, and cook for another 2 to 3 minutes, until the bottoms are gold and the pancakes are cooked through.
Meet The team
CHEF MARIA HINES
Eddie Bauer Field Expert
A James Beard award-winner for Best Chef Northwest, Maria blends her commitment to seasonal, local, and certified organic ingredients with her high standards for impeccable service at her restaurant and catering company, Tilth. Open 2006 – 2020, Tilth was named one of the best new restaurants in the country by Frank Bruni of the New York Times.