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Grandma's Buckwheat Pancakes

What you need: 

1 cup nondairy milk (I use soy)
1 tablespoon apple cider vinegar
1/2 cup buckwheat flour
4 tablespoons all purpose flour
1 tablespoons sugar
1/2 teaspoon salt
1 tablespoon baking powder
3 tablespoons oil

What you do: 

1. In measuring cup, mix milk with vinegar and let sit while you mix dry ingredients. Mix flours, sugar, salt, and baking power.
2. In medium bowl, whip together the oil and milk mixture. Gently stir in the dry mixture. Batter may be slightly lumpy. Do not over stir. Let batter sit 10 minutes.
3. Heat oiled griddle to medium-high. Pour batter to desired size and cook 2-3 minutes per side. Be careful not to burn them! I usually turn the heat down to a little over medium for best results.
Source of recipe: When I was little, my grandma made homemade buckwheat pancakes every Saturday morning. I grew up loving that taste and decided to create a tasty vegan version. You can get buckwheat flour at the health food store and many large grocers. It has a unique and wonderful flavor.

Preparation Time: 
20 mins
Cooking Time: 
Servings: 
2-4
Recipe Category: 

SO HOW'D IT GO?

Used vanilla flavoured soymilk - as you can see from spelling I'm from the UK, - so left out the sugar, sorry guys US recipes are always too sweet!

No oil used, just wiped nonstick Ramoska - bakes from the top, so great for fat free cooking.

Also used wholewheat rather than all purpose flour - very nice and light, will make again soon - thanks

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Used vanilla flavoured soymilk - as you can see from spelling I'm from the UK, - so left out the sugar, sorry guys US recipes are always too sweet!

No oil used, just wiped nonstick Ramoska - bakes from the top, so great for fat free cooking.

Also used wholewheat rather than all purpose flour - very nice and light, will make again soon - thanks

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These were awesome!  I have to modify for gluten free so in place of the all purpose flour  I used  2 T brown rice flour, 1.5 T potato starch and .5T arrowroot starch.  I used coconut oil for the oil and almond milk.

Thanks for sharing!  

Now, I'd like to know how to get that golden finish to the final product!  

Happy day!

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;)bThank you so much for this recipe! I will soon be using to to make pancakes for my church's Easter breakfast. I tried it out at home with some slightly expired buckwheat flour, whole wheat pastry flour, and almond mik; it was quite good. ;)b

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I will have to try these and thanks so much for the reviews!  I already am sold!  Later gators!

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Oh my God, so good. I just finished making and eating these and I'm STUFFED! The recipe says makes 2-4 servings, but it makes 1 darn good large one too. So let's see, I used less sugar and put some blueberries in instead (delicious) and used slightly less oil and hemp milk instead of soymilk and threw in some vanilla and cinnamon for good measure.  REALLY REALLY GOOD, I highly recommend making these. They may become a weekend staple for me.

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Tasty! I reduced the oil to 1 Tbs and didn't use salt, otherwise followed the recipe.

They were a little thin, which made them hard to flip. I'm not sure if that's a characteristic of the recipe or of my materials--I ground my own buckwheat flour from whole seeds, and it was a little coarse. But basically, perfect! Yum.

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This recipe inspired me. I tripled the recipe and changed a few things. I omitted the sugar and used less salt than called for. I made it gluten free by using brown rice flour and guar gum instead of all purpose. I also changed the amount of flour, since rice flour needs more when subbing for wheat flour. It was the perfect thickness for waffles, so waffles were made.
They were delicious! Just what I need for a buckwheat craving.

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Whoa.  I just finnished eating these about 10 minutes ago and just wanted to say how AMAZING they are.  I always have trouble working with buckwheat for whatever reason, but these were so easy to make and ridiculously delicious!!!  I put blueberries, walnuts, and cinnamon for an extra wow factor (not that they needed it).  Bravo!

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I wasn't very happy with these pancakes. I had to add about 1/2 cup white flour and more milk to make them less nasty.  After that, they tasted pretty good.  Thanks!

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