Description
These fluffy buckwheat pancakes are made with sprouted buckwheat flour, offering a nutty and sweet flavor, perfect for a nutritious and delicious breakfast.
Ingredients
Units
Scale
- 4 large eggs, yolks and whites separated
- 1 cup kefir (store-bought or homemade; find it in the dairy section)
- 1 teaspoon vanilla extract
- 1 cup sprouted buckwheat flour (or lightly toasted regular buckwheat flour)
- 2 tablespoons sugar
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking powder
- Ghee (or butter), for cooking
Instructions
- In a medium bowl, beat the egg yolks by hand until smooth. Add kefir and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the sprouted buckwheat flour, sugar, salt, and baking powder.
- Gradually add the dry ingredients to the kefir mixture, stirring until just combined. Avoid over-mixing to keep the batter light.
- In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter, being careful not to deflate them.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with ghee or butter.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 2–3 minutes, until golden brown.
- Serve warm with butter, maple syrup, fresh strawberries, and bacon, if desired.
Notes
Sprouted buckwheat flour gives a nuttier, sweeter flavor than regular buckwheat. If you can’t find it, lightly toast the regular flour in a dry pan before using. Kefir is available in the dairy section of most grocery stores.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6
- Sodium: 300
- Fat: 10
- Carbohydrates: 30
- Fiber: 4
- Protein: 10
- Cholesterol: 150