Buttermilk Buckwheat Pecan Pancakes
Gluten-Free, Corn-Free, Soy-Free, Gum-Free, Rice-Free, and optionally Egg-Free
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Breakfast
Cuisine: American
Servings: 4 servings
Author: Dr. Jean Layton
For the Pancakes:
- 4 tablespoons Butter
- ¼ cup pecans chopped fine
- 2 eggs egg-free alternative: 2 teaspoons golden flax seeds, ground and 2 tablespoons water
- 1 cup buttermilk
- 2 tablespoons honey preferably raw
- ¾ cup raw buckwheat flour Grind your own green groats in a coffee grinder for this flour
- ¼ cup tapioca flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
For the Pear Sauce:
- 1 ripe pear diced
- 1 tablespoon raw honey
- 1 tablespoon butter
For the Pancakes:
Melt butter in pan.
Add pecans and cook for one minute till the pecans are lightly browned and fragrant.
Allow to cool while you mix the rest of the batter.
Beat eggs in a mixing bowl till well scrambled.
Add the buttermilk, honey and the pecan mixture.
Stir well to combine.
Add the flours, salt and baking powder
Beat well for one minute.
Preheat your griddle or pan till a drop of water dropped upon it sizzles away.
Grease lightly with butter or oil
Pour ¼ cup sized circles onto the griddle.
Allow them to cook till bubbles rise to the surface, pop and the holes remain open.
Flip
cook on the second side for a minute.
Serve with pear honey sauce
Pear Honey Sauce:
Combine all ingredients in a small pan.
Heat till honey and butter melts.
Feel free to add a bit of cinnamon or ginger to this sauce - both improve it.
Calories: 411kcal | Carbohydrates: 46g | Protein: 8g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 126mg | Sodium: 368mg | Potassium: 419mg | Fiber: 4g | Sugar: 21g | Vitamin A: 655IU | Vitamin C: 1.9mg | Calcium: 146mg | Iron: 1.7mg