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 (hellllooo I have two small children), 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. Which my kids are still convinced are chocolate pancakes. I haven’t corrected them. 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. Can’t go wrong.
I froze a bunch of these pancakes which is perfect 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!
Looking for more pancake recipes?
Boy, do I have you covered! Try:
- Apple Spice Quinoa Pancakes
- Pancake Mix, with 100% whole wheat option
- Healthy Banana Pancakes
- Chocolate Protein Pancakes
- Savory Corn Cakes
- Quinoa Power Pancakes
- Lemon, Ginger and Strawberry Pancake Skewers
- Savory Buckwheat Crepes
- Coconut Sweet Potato Pancakes
- Boston Cream Pie Pancakes
- Mocha Chip Pancakes with Espresso Syrup
- Cookie Dough Pancakes
- 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
- 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.
- Try adding fresh fruit like bananas or berries into the pancake batter for extra healthy goodness.
Nutrition Information:Yield: 9 Serving Size: 2 pancakes
Amount Per Serving: Calories: 215Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 50mgSodium: 465mgCarbohydrates: 27gFiber: 2gSugar: 8gProtein: 6g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: Skeptical at first, but he’s been loving these.
Changes I would make: None!