Sauk Farm Apple Powder is an excellent substitute for flour. In this recipe, it complements buckwheat beautifully, adding sweetness and lightness to buttermilk pancakes without sacrificing tenderness or flavor. Hands down, these are the best gluten-free pancakes around. Extra pancakes freeze well, so you can keep enjoying the breakfast bounty for days to come.
Makes 8-12 pancakes.
- 1 cup buckwheat flour*
- ⅔ cup Sauk Farm Apple Powder
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 2 cups buttermilk
- 1 egg
- ¼ cup vegetable oil
* This recipe uses Cairnspring Mills buckwheat flour. It’s only available at select times of the year at their warehouse retail location. Call ahead to check for availability.
- In a large bowl, whisk all of the dry ingredients.
- Whisk the wet ingredients together. Add to the dry ingredients and gently fold until incorporated.
- Heat a cast-iron skillet over medium to medium-low heat with oil or butter. While any type of skillet works, cast-iron will cook and brown the pancakes evenly.
- Drop the batter into the pan, cooking three pancakes at once. Once bubbles appear on the surface, flip and cook for another 2-3 minutes until that side is browned as well. Keep warm on a plate in the oven until the entire batch is done. Serve immediately.
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