Description
Celebrate spring berries with this wholesome, regenerative breakfast made with Doudlah Organic Naturally Gluten Free Buckwheat Flour.
Ingredients
Scale
- 1 cup Doudlah Organic Buckwheat Flour (GF)
- 1 tsp baking powder
- 1 tbsp maple syrup
- 1 egg
- ¾ cup milk of choice (dairy or plant-based)
- ½ tsp vanilla extract
- A pinch of salt
- ½ cup fresh strawberries, sliced (plus extra for serving)
- Optional toppings: Maple syrup, powdered sugar, fresh mint
Instructions
- Whisk Dry Ingredients
In a mixing bowl, combine buckwheat flour, baking powder, and salt. - Mix Wet Ingredients
In another bowl, whisk together the egg, milk, maple syrup, and vanilla extract. - Combine
Pour wet ingredients into the dry ingredients and mix until just smooth. Let the batter rest for 2–3 minutes while you preheat your skillet. - Cook Pancakes
Heat a nonstick skillet or griddle over medium heat. Lightly grease with oil or butter. Pour ¼ cup of batter per pancake onto the skillet. Immediately top with sliced strawberries. - Flip & Finish
Cook for 2–3 minutes until bubbles form and edges are set. Flip and cook another 2 minutes, or until golden brown and cooked through. - Serve
Plate warm pancakes and top with extra strawberries, a drizzle of maple syrup, and a light dusting of powdered sugar.
Notes
Tip from the Farm:
Letting your batter rest helps hydrate the flour for a fluffier texture. For extra spring brightness, add lemon zest or a splash of buttermilk.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
