About the Recipe
Ingredients
1 cup buckwheat flour
1 teaspoon baking powder
1/4 teaspoon salt (optional)
1 tablespoon ground flaxseed (optional for added fiber)
1 cup unsweetened almond milk (or other reflux-friendly non-dairy milk like oat milk)
1 teaspoon vanilla extract
1 tablespoon pure maple syrup (optional, for natural sweetness)
1 tablespoon neutral oil (e.g., avocado oil or melted coconut oil)
Preparation
Mix the Dry Ingredients
In a large bowl, combine the buckwheat flour, baking powder, salt (if using), and ground flaxseed. Whisk together until evenly mixed.
Add the Wet Ingredients
In a separate bowl, mix the almond milk, vanilla extract, maple syrup, and oil. Stir until well combined.
Combine Wet and Dry Mixtures
Slowly pour the wet ingredients into the dry ingredients, stirring gently. Mix until you have a smooth batter. Avoid overmixing.
Preheat Your Pan
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of neutral oil.
Cook the Pancakes
Pour about 1/4 cup of batter onto the pan for each pancake. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set.
Flip the pancake and cook for another 1–2 minutes, or until golden brown. Repeat with the remaining batter.
Serve Warm
Serve the pancakes warm with a drizzle of pure maple syrup, fresh low-acid fruits like blueberries, or a dollop of unsweetened coconut yogurt.
Tips
Avoid Acid Triggers: Steer clear of toppings like citrus or acidic syrups. Stick to reflux-safe options like bananas, melons, or pears.
Make It Savory: Skip the vanilla and maple syrup, and pair the pancakes with steamed veggies or avocado for a savory breakfast option.