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Buckwheat Pancakes
The Buckwheat Pancakes recipe seems appropriate for an Anti-Inflammatory diet as buckwheat flour is gluten-free and has anti-inflammatory properties. However, the white sugar could be replaced with a natural sweetener like honey or maple syrup.
Adapted from Allrecipes, by John Mitzewich
Ingredients
- 1/4 teaspoon vanilla extract
- 1 1/2 teaspoons white sugar
- 1 tablespoon unsalted butter, or as needed
- 1 1/4 cups buttermilk
- 1 cup buckwheat flour
- 1 large egg, beaten
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Method
- Whisk buckwheat flour, sugar, baking powder, baking soda, and salt together in a medium bowl.
- Beat buttermilk, egg, and vanilla together in a large bowl.
- Pour flour mixture into buttermilk mixture; whisk until batter is thick and smooth. Let batter rest until bubbles form and batter relaxes, about 5 minutes5 min timer
- Melt butter on a griddle over medium heat. Drop batter by large spoonfuls onto the hot griddle and cook until bubbles form and the edges dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.4 min timer
- Serve with berries.
Anti-inflammatory check: watch for ultra-processed ingredients, added sugar and fried food. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
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