Buckwheat is a nutrient and fiber rich plant (not a grain) making naturally
gluten-free pancakes with a robust nutty taste that tastes delicious with our persimmon butter.
Ingredients:
½ cup buckwheat flour
½ cup oat flour
1 Tbsp ground flax seed
1 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp sea salt
1/3 cup plain yogurt, or for vegan options applesauce or soy yogurt
¾ cup almond milk
1 Tbsp maple syrup
1 tsp vanilla extract
1 Tbsp vegetable oil
fresh berries
Clif Family Kitchen Persimmon Butter
Method:
Preheat a large skillet over medium heat for 2-3 minutes while you make the batter. Whisk together the flours, flax seed, baking powder, baking soda and salt. Add the yogurt/applesauce, almond milk, maple syrup, vanilla and oil. Mix until smooth; the batter should be thick. Spread a few drops of oil around a large frying pan with a spatula to grease the pan. Let heat until a sprinkle of water sizzles when it hits the pan, then ladle a scoop of batter and tuck in a few fresh berries into each pancake. Cook until bubbles are well formed around edges of pancakes, about 2-3 minutes then flip to cook other side. Serve warm, with persimmon butter, maple syrup, and additional fresh berries.