I usually make buttermilk pancakes, but since I had a pack of buckwheat flour, I decided to make buckwheat pancakes instead. My parents were visiting recently, and my mum, just back from Asia, was really craving a western-style breakfast. So I thought these pancakes would be the perfect accompaniment to a hearty meal of bacon and eggs.

Buckwheat is not a grain and, despite its name, is not related to wheat. It’s gluten-free, high in protein and fibre, and has a host of other nutritional benefits.

I came across recipes that called for a combination of all-purpose and buckwheat flours, but I wanted to try a recipe using 100% buckwheat flour. While these are not as fluffy as regular pancakes, they looked and tasted great, and are a whole lot healthier!

(Adapted from cdkitchen.com)

BUCKWHEAT PANCAKES (Makes 8 – 6″ pancakes)

Ingredients:

1 cup buckwheat flour
1 teaspoon baking powder
2 tablespoons sugar
1/4 teaspoon salt
1 egg, beaten
1 cup buttermilk
2 tablespoons melted butter

Method:

1) Preheat lightly greased electric skillet to 375F.

2) Mix dry ingredients together.

3) Add egg, buttermilk and butter, mixing well after each addition.

4) Pour 1/4 cup batter onto hot griddle.

5) Cook until bubbles break on surface, then turn and cook an additional 1 to 1-1/2 minutes or until browned.