On the weekends, I enjoy cooking breakfast/brunch foods.... Typically, my go-tos are egg dishes - baked, scrambled, boiled - but lately, I've been craving some hearty pancakes. So, on my last visit to Dekalb Farmers Market, I picked up some gluten free buckwheat flour & other key ingredients in preparation.....
I looked around at a couple of different recipes, but ultimately settled on following Wrightfood's.... Particularly due to the suggestion of folding into your pancake batter a whipped egg white, creating a more fluffier pancake. My photos and details below....
dry ingredients -- buckwheat flour, baking soda, baking powder & salt (top left) / wet ingredients -- almond milk, egg yolk, melted butter & maple syrup (top right) / dry & wet ingredients combined, getting ready to fold in whipped egg white (bottom left) / cooking in the pan (bottom right)
Image James Atticus Ferguson