Homemade Buckwheat Hot Cakes

Ingredients

• 1 cup buckwheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup milk
• 2 tablespoons melted butter
• 1 tablespoon honey
• 1 teaspoon vanilla extract

Directions

1. In a medium bowl, whisk together the buckwheat flour, baking powder, and salt.
2. In a separate bowl, whisk together the eggs, milk, melted butter, honey, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Heat a large non-stick skillet over medium heat and grease with butter.
5. Scoop 1/4 cup of batter onto the hot skillet and cook for about 3 minutes, until the edges begin to brown and the center is cooked through.
6. Flip and cook for an additional 3 minutes.
7. Repeat with remaining batter.
8. Serve hot, with butter and maple syrup.

Interesting Facts

• Buckwheat is a gluten-free grain, so these hot cakes are a great option for those following a gluten-free diet.
• Buckwheat is high in fiber and protein, so these hot cakes are a great way to start the day.
• These hot cakes can be stored in the refrigerator for up to 3 days, and they can be frozen for up to 6 months.