Buckwheat Pancakes with Honey-Butter and Berry Maple Syrup | Peaches Please

Well, it’s September and I’ve come to the conclusion that I will forever feel that the year begins and ends on Labor Day. Maybe it’s a side product of having been in school until I was 25, but I still think in terms of a school calendar and September inevitably brings with it a feeling of excitement. While I don’t have anything quite as momentous as the start of school coming up, I am a big fan of Autumn.

Given that I like Fall so much, it’s pretty great that I live in Georgia where Fall pretty much lasts until (and sometimes through) December. It’s the season of hiking, sweatshirts, everything pumpkin all the time, Halloween, Thanksgiving, soup, apple pie, several months of neither heat nor air conditioning running in the house and so much more. And it leads right up to (a) my birthday and (b) Christmas. So that’s pretty awesome.

So welcome Fall and the beginning of the new year. (January 1 just marks the beginning of that dreary 3 month stretch where nothing fun happens and you have to constantly erase and correct what year it is on whatever document you’re working on.) In your honor, I’ve made a hearty and healthy breakfast to get you off to a good start. Bon Appetit.

Buckwheat Pancakes with Honey-Butter and Berry Maple Syrup | Peaches Please

 

Buckwheat Pancakes with Honey Butter and Berry Maple Syrup
 
Prep time
Cook time
Total time
 
A recipe for (gluten-free) buckwheat pancakes topped with a compound honey butter and a berry maple syrup.
Recipe By:
Recipe Type: Breakfast
Cuisine: Healthy
Serves: 4
Ingredients
  • Honey Butter
  • 4 Tbsp Butter, unsalted and slightly softened
  • 1 Tbsp Honey, preferably raw
  • ¼ tsp Salt
  • Berry Maple Syrup
  • ¾ C Frozen Berries
  • ¾ C Maple Syrup, grade B preferred
  • Buckwheat Pancakes
  • 1 C Buckwheat Flour
  • ¼ C Coconut Flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Cinnamon
  • ¼ tsp Salt
  • 1 ¼ C Buttermilk
  • 2 Tbsp Butter, unsalted
  • 1 Tbsp Honey, preferably raw
  • 1 Egg, large
Instructions
  1. Start by making the compound honey butter.
  2. Combine the softened butter, honey and salt in a bowl and use a hand mixer to whip the ingredients together.
  3. Once the honey and salt have been fully incorporated into the butter, scrape the butter out onto a piece of plastic wrap. Wrap the butter in the plastic wrap and twist the ends of the wrap so the butter ends up sealed in the wrap in a tubular shape (kind of like a sausage). Place the butter in the refrigerator to chill.
  4. To make the berry maple syrup: place the frozen berries in a microwave proof bowl and microwave them until they are thawed out and released their juice into the bowl.
  5. Stir in the maple syrup and set aside until the pancakes are ready to serve.
  6. For the pancakes, set a non-stick skillet over medium to medium-low heat and let the pan get hot.
  7. Combine the buckwheat, coconut flour, baking powder, baking soda, cinnamon and salt in a medium bowl and whisk to evenly distribute the ingredients.
  8. Melt the butter and honey together and then whisk them into the buttermilk.
  9. Whisk the egg into the buttermilk mixture.
  10. Pour the wet ingredients into the dry ingredients and gently mixed until only just combined. Let the batter sit for about 5 minutes.
  11. If desired, add some butter to the hot pan.
  12. Add the batter to the hot skillet, ¼ cup at a time. Cook until the bottom is a nice brown and the sides of the pancake are starting to look dry. Flip the pancake and good until the flip side is also a nice brown and the pancake is cooked through.
  13. Repeat until all the batter has been used. Serve immediately with the honey butter and berry maple syrup.
 

If this recipe got your day off to a good start, you might want to ratchet it up to great with these recipes:

Gingerbread Pancakes with Ginger-Lemon Syrup | Peaches Please
Gluten-Free Buckwheat Pancakes | Cookie and Kate
Buckwheat Pancakes with Blue Cheese, Bacon and Maple Syrup | What Should I Eat for Breakfast Today?
Buckwheat Gingerbread Pancakes | Making Thyme for Health

 

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