By Simple Skillet
Lemon Lavender Buckwheat Pancakes (Gluten Free!)
6 steps
Prep:10minCook:10min
I typically try to keep my ingredients pretty basic so that these recipes can be made without too much forethought. But lavender is one of those unique flavors I find myself going out of my way to incorporate into my recipes. A little lavender goes a long way and makes this simple recipe something I'd be thrilled to see on a brunch menu.
Updated at: Thu, 17 Aug 2023 03:50:42 GMT
Nutrition balance score
Unbalanced
Glycemic Index
44
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories171.1 kcal (9%)
Total Fat6.3 g (9%)
Carbs24.8 g (10%)
Sugars3.7 g (4%)
Protein5.5 g (11%)
Sodium332.8 mg (17%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Turn your groats into buckwheat flour. In a high-power blender, add your buckwheat groats and blend until fine. You might need a bit more than 1 cup to get 1 cup of buckwheat flour, but it should be close.
Step 2
In a medium mixing bowl, combine all your dry ingredients: buckwheat flour, sugar, baking powder, salt, and culinary lavender. Mix together.
Step 3
Whisk your egg in a small bowl then pour it into the medium mixing bowl with the dry ingredients. Add in your lemon zest, lemon juice, milk, and melted butter. Mix until combined.
Step 4
Heat a cast iron (or griddle or skillet) over medium heat until a drop of water sizzles. Then add a light layer of butter or oil. Pour 1/4 cup of batter in at a time, and then add blueberries into each pancake so that they have even amounts of blueberries.
Step 5
Cook until the tops are bubbly and the edges firm. Use a spatula to flip and cook until both sides are golden.
Step 6
Repeat with the remaining batter, adding butter/oil as needed between rounds.
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