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By: Rachel GurkPosted: 11/20/2015
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These buckwheat pancakes are made with buckwheat flour, resulting in a beautiful nutty flavor. They’re filling, healthy, and a great way to start the day.
Seeing my friends put out beautiful cookbooks never gets old. I think there’s something so special about a cookbook that has been a dream of an individual. You can feel their passion and hard work in the writing, in the pages, and in the recipes.
Laurie’s new cookbook, Simply Scratch, is no exception. I’ve always been a huge fan of Laurie’s blog, Simply Scratch. (Plus she’s a fellow Michigander!) Personally, I’ve been known to take a shortcut or two in my cooking, but when at all possible, I prefer to make things from scratch. If that appeals to you at all – this book is for you.
It’s a fantastic resource – starting with a chapter on pantry and fridge essentials, kitchen tools and equipment, and tips and techniques. After Laurie has laid down the groundwork for scratch cooking (including her journey into this style of cooking), she covers recipes for the basics. Stuff like ketchup, mayo, spice mixes and more. After that, she moves into more recipes – breakfast, soups, salads, sandwiches, sides, mains, and desserts. Basically everything you need – 120 recipes in total.
Some recipes I can’t wait to try:
- Strawberry-Cinnamon Sugar Compound Butter
- Heirloom Tomato Tart
- Roasted Eggplant and Tomato Panzanella
- Roasted Red Pepper, Sun-Dried Tomato & Feta Topped Chicken
- Cornbread and Leek Stuffed Pork Chops
- Fresh Cherry Pie with Walnut-Thyme Crumb
About these buckwheat pancakes
The recipe I started with was these buckwheat pancakes. These pancakes are full of flavor thanks to nutty buckwheat flour, fresh orange juice, and coconut oil. They’re healthy, hearty and a fantastic way to start the day.
Laurie tops hers with strawberries in the book but since it’s November in Michigan, I opted for pure maple syrup. You can’t go wrong with maple syrup!
I awlays freeze pancakes for Ben. While he’s getting ready for work in the morning, he’ll pop a few in the toaster oven and breakfast is ready!
More Pancake Recipes
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Recipe
Get the Recipe: Buckwheat Pancakes
5 from 3 votesPrep Time: 10 minutes mins
Cook Time: 5 minutes mins
Total Time: 15 minutes mins
18 pancakes
Print Rate Recipe
These buckwheat pancakes are made with buckwheat flour, resulting in a beautiful nutty flavor. They’re filling, healthy, and a great way to start the day.
Ingredients
- 1½ cups buckwheat flour
- ½ cup unbleached all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 cups whole milk
- ¼ cup fresh orange juice
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 tablespoons coconut oil, melted, plus more for the griddle
- Butter and pure maple syrup, for serving
Instructions
Heat an electric griddle to 375ºF or a skillet over medium-high heat.
In a large bowl, whisk together both flours, the sugar, baking powder, baking soda, and salt. Set aside.
In a medium bowl, whisk together the milk, orange juice, eggs, and vanilla. While whisking slowly, pour the milk mixture and the melted coconut oil into the flour mixture and whisk until just combined.
Place 1 teaspoon of coconut oil onto the hot griddle; use a spatula to spread it around until it has melted and the griddle is evenly coated. Working in batches, measure 1/4 cup of pancake batter and pour it onto the hot griddle. Cook the pancakes for 4 minutes or until bubbles form, break, and do not fill back in, then flip. Cook the pancakes on the second side for 30 seconds to 1 minute.
Repeat with the rest of the pancake batter, adding more coconut oil to the griddle only as needed.
Serve warm with butter and real maple syrup.
Notes
- Try adding fresh fruit like bananas or berries into the pancake batter for extra healthy goodness.
Nutrition Information
Serving: 2pancakes, Calories: 215kcal, Carbohydrates: 27g, Protein: 6g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Cholesterol: 50mg, Sodium: 465mg, Fiber: 2g, Sugar: 8g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Author: Rachel Gurk
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Reader Interactions
Leave a Review
Im a huge fan of the nutty flavor of buckwheat! These are pancake perfection!
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Kelly says
Laurie’s cookbook looks amazing and so do these pancakes! Love the buckwheat flour!
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Laurie McNamara says
Rachel!!! Thank you SO much!! I hold these pancakes near and dear to my heart and love that you’ve picked this recipe to share today! Your photos are amazing, YOU are amazing… I can’t thank you enough for your support! MUAH! XoXo
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denise says
They look delish!
Reply
These pancakes sound amazing and your photos in this post are just gorgeous!
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