Buttermilk Buckwheat Pancakes
PREP TIME05 min
COOK TIME20 min
1 cup/120 g spelt flour
1 cup/125 g buckwheat flour
2 tablespoons coconut palm sugar
1 tablespoon aluminum-free baking powder
1/2 teaspoon fine sea salt
2 1/2 cups/590 mL grass-fed organic buttermilk, plus more as needed
3 large organic, pasture-raised, or antibiotic-free eggs
1/4 teaspoon pure vanilla extract
6 tablespoons/70 g unsalted grass-fed organic butter, plus more as needed, melted, divided
Pure maple syrup, for serving
Preheat the oven to 250°F/120°C. Place a large, rimmed baking sheet in the oven.
In a large bowl, combine the spelt flour, buckwheat flour, sugar, baking powder, and salt. In a medium bowl, combine the buttermilk, eggs, vanilla, and1/4 cup/60 mL of the melted butter. Add the buttermilk mixture to the flour mixture, stirring until just combined (a few lumps are okay). Add more buttermilk as needed for desired consistency.
On a griddle or in a large skillet over medium heat, heat the remaining 2 tablespoons of butter. Use 1/4 cup/60mL of batter for each pancake, making as many pancakes as you can comfortably fit without crowding the griddle. Cook until bubbles start to form on the tops and the bottoms are nicely browned, 2 to 3 minutes. Turn and cook until browned and cooked through, 1 to 2 minutes.
Transfer the cooked pancakes to the baking sheet in the oven and repeat with the remaining batter, adding more of the butter to the griddle or skillet as needed.
Serve the pancakes hot, passing the maple syrup at the table.