Looking for something quick, delicious and healthy to whip up for breakfast? These Buckwheat Cinnamon Pancakes that contains NO BUTTER might keep you satiated till lunchtime – while satisfying your sweet tooth! Personally, I start my day off with something sweet ALL THE TIME, and fruits or preserves have to be involved in my breakfast. Think French toasts, muesli with dried fruits, PB&J sandwiches, oatmeal, Shibuya thick toast with ice cream… I’ll stop right there.
While I was looking through for some healthy pancake recipe and coincidentally bought some buckwheat flour from the supermarket, why not make Buckwheat Pancakes? I feel that it lends a nutty texture in comparison to white baking flour that makes it tastier!
Research has shown that buckwheat can aid in improving heart health by lowering cholesterol and blood pressure levels and contains disease-fighting antioxidants. It also provides highly digestible protein that helps to improve digestion.
The buckwheat pancakes I had a few months ago at Populus Coffee & Food Co. wasn’t too impressive, as the thick 1-inch pancake left my last few bites dry due to the lack of maple syrup and jam. This is exactly why homemade food is always the best because you can adjust all your seasonings or ingredients towards your taste without any additional cost!
Moreover, you know best what’s in your food. I make sure that no nasties included in my breakfast food and try to keep them butter-free – unless it’s desserts like cakes and puddings. Sadly, the latter requires butter to maintain its quality and taste! *insert crying emoji*
Now, back to the main focus, there are numerous Buckwheat Pancake recipes online and I’ve managed to sift out those that require no cornstarch, buttermilk, or butter – I switched them for low fat milk with lemon, and grape seed oil. Since I usually add cinnamon into my breakfast foods, these pancakes can’t escape from it! I feel that that he spice complements carbohydrates and milk so well, and it is packed with so many health benefits like boosting brain function and reducing the rise in blood sugar levels.
And great new: these pancakes keep well in the freezer! Perfect for people who are always in a rush in the morning; you can make them ahead and reheat them in the oven for your breakfast every few days.
This is a solution for leftovers too, but why would anyone not finish ’em them?
BUCKWHEAT CINNAMON PANCAKES
Feeds: 2 hungry piggies
Just nice for 3
Prep time: 10 minutes
Cooking time: 15 minutes
Photo-taking time: 10 minutes
- ½ buckwheat & ½ flour of choice (You can use 1 cup of buckwheat if you want them to be super healthy, but fluffiness of pancakes may be compromised)
- 1 tablespoon brown or natural cane sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon (my touch of magic)
- ¼ teaspoon salt
WET:
- 1¼ cups milk*
- 1¾ tablespoons of lemon juice*
- 1 large egg
- ½ teaspoon pure vanilla extract
- grapeseed oil (or any vegetable oil of your choice) for the pan
TOPPINGS (optional)
- seasonal fruits (I had grapes, bananas & blueberries on hand)
- honey or maple syrup
- chia seeds
The nutty texture of buckwheat flour! I got mine from Origins in Singapore, but it is usually available at the organic store or dedicated health food corner at your local supermarket.
- To make the buttermilk substitute, combine the milk (I used low fat) and add the lemon juice in a measuring cup and leave it on the counter for 5 minutes.
- Meanwhile, in a medium mixing bowl, mix together the sifted flour(s), sugar, baking powder, baking soda and salt.
- Check back on the buttermilk: to judge if it is ready, the milk will be slightly thickened and you’d notice small curdled bits surfacing – refer to the pictures below. Beat in the egg and vanilla extract.
4. All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.
5. Preheat your non-stick pan over medium-low heat and brush with 1½ teaspoons of your choice of oil. Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid.
6. Scoop the batter onto the warm pan and cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes. You’ll know it’s ready to flip when about 1 inch of the perimeter is matte instead of glossy and the bubbles have popped.
Flip and cook on the opposite sides for 1 to 2 minutes, or until golden brown.
7. Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degree Fahrenheit or 90 degree Celsius oven to keep warm.
Repeat the cooking process with the remaining batter, adding more oil when needed. Then stack them up however you like and serve immediately with your favourite fruits, and a drizzle of maple syrup or honey.
Because everyone needs some sweetness in their pancakes, right?
Bon appétit! I like how these pancakes are not taxing on your digestive system or lead anyone to a food coma.
Say goodbye to the sinful pancakes from Clinton Street Baking Company and Populus Coffee & Co. and impress your girlfriends, or the hungry hubby today!
Do let me know how it goes and post it on Instagram using hashtag #HeyICanHopNCook! I would love to see your own creations.
BUNNY MUNCHIES 