- 1 tablespoon butter
- 1 tablespoon maple syrup
- 1 cup (120g) buckwheat flour
- 1/4 cup (30g) oat flour
- 2 tablespoons (16g) tapioca starch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 1 cup buttermilk
- Combine butter and maple syrup in a small sauce pan or microwavable bowl. Heat until butter is melted and set aside to let cool slightly.
- Place flours, starch, baking powder, baking soda and salt in a bowl, stirring a bit to combine.
- Whisk together the egg, buttermilk, and cooled butter mixture. Stir in to dry ingredients, just until combined. Let batter sit while skillet or griddle heats.
- Heat a skillet or griddle over low to medium-low heat and grease with butter or oil if need be. When skillet is hot (if you flick water onto the skillet, it should sizzle), take a scant ¼ cup of batter and pour onto skillet. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.
*You could make these pancakes with 100% buckwheat flour but I’ve found I love the slightly fluffier texture more with the small bit of oat flour and tapioca starch.
*If you’re grinding your own buckwheat flour, don’t expect this dark color. This particular flour came from Bob’s Red Mill who grinds the entire buckwheat kernel (hull and all). When I grind flour from the hulled buckwheat- the flour is much lighter in color.