Ingredients

The following ingredients have 2 Servings
  • 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

Instruction

  • 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.