Capture the sweetness of summer with these delicious gluten free buckwheat and nectarine pancakes.
The buckwheat flour gives a delightfully hearty flavor that brings out the sweetness in the nectarines. Nectarines have a nice firm texture that lends itself well to cooking, enhancing the sweetness of the fruit as it caramelizes slightly. They are so flavorful you can enjoy them as it or drizzle just a little but of warm wild honey for a truly scrumptious experience.
My family absolutely loves these and I am sure yours will too. They are so flavorful you can enjoy them as it or drizzle just a little bit of warm wild honey for a truly scrumptious experience. Bon appétit!
- 1½ cup buckwheat flour
- 1 tbsp raw sugar
- 2 tsp baking powder
- ¼ tsp salt
- ½ tsp ginger
- 1½ cup milk (raw cow's milk or almond
- 2 tbsp melted organic raw butter or coconut butter
- 1 tsp vanilla
- 2 ripe nectarines
- In a large bowl mix flour, sugar, baking powder, salt and ginger.
- In another bowl beat egg until frothy.
- Add milk, melted butter and vanilla and mix completely
- Add to flour mixture and stir just until blended.
- Remove pit from nectarines and cut into thick slices.
- Ladle batter onto a hot, lightly greased skillet. Add 2 three slices of nectarine. When edges start to brown and bubbles form flip pancake and cook until done.
- The nectarines will cook gently enhancing their flavor in a wonderful way.
- Serve with a drizzle of warm wild honey or maple syrup
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