gluten free buckwheat pancakes

I am sure everyone makes pancakes at home these days. The ingredients being everyday staples, the recipe simple to follow and the dish done in a jiffy, nothing should stop one. But when one feel monotonous with the regular pancakes what do they do? Experiment with gluten free flours, try a vegan version, try natural sugars, try different combinations and the list can go on, isn't it?

On one such day I thought why not use buckwheat flour since I had them in stock too. After my trials with whole wheat flour, bananas, eggs, all purpose flour, millets, coconut sugar, cocoa powder I thought why not some gluten free trials. I do not have to tell you about my fascination for millet flours ever since I figured out they were easily accessible to me at a store very conveniently located in the same building as the gym I go to. It is at the same place I landed up on these buckwheat flour and I had to pick them instantly. I have so far used them in my cookies and pancakes. Yet to give it a try with cakes.

I figured out these have a very nutty flavour to their credit. Either your taste grows to liking it or otherwise. Which side do you think I am on? Of course the former. Below is the recipe for the pancake that I hop you would try.

The kiddo adding on some honey cinnamon syrup on to the pancakes  

Ingredients 
For Pancake
Buckwheat flour                                                   1 cup
Baking Powder                                                      1 tsp
Baking Soda                                                          1 tsp
Salt                                                                      1/4 tsp
Buttermilk                                                            11/4 cup
Egg                                                                       1
Vanilla Extract                                                      1/2 tsp to 1 tsp
Coconut Sugar                                                      1 Tbsp
Ghee/Butter to grease                                            As required
For Sauce
Honey                                                                   3 tbsp
Cinnamon                                                             1 tsp
Butter                                                                    1 tbsp

My way of making
Pancakes
1) In a bowl mix together flour, sugar, salt, baking powder and baking soda.
2) In a separate bowl combine the shaken buttermilk, eggs and vanilla extract.
3) Add in the liquid ingredients into the dry ingredients.
4) Combine until uniformly blend.
5) Grease the skillet/pan with some ghee or butter.
6) Mix the batter again before ladling out a scoop of batter into the pan. Do not spread the batter like dosas.
7) Let cook on one side until for 3-4 minutes and then flip.
8) Keep warm until ready to serve with some Cinnamon Honey sauce.
Sauce
1) To make sauce , melt the butter and to it add some honey and combine well.
2) Add in the cinnamon and switch of the flame when you see bubbles on the side.
3) Keep warm until ready to pour over the pancakes.

Buckwheat pancakes, honey cinnamon sauce and caramelized bananas

Notes
1) If you are serving the pancakes with some fruits or sauce best to avoid the sugar in the mix.
2) You could use normal sugar/ brown sugar in place of coconut sugar.
3) Pancakes are best served warm.
4) You could also serve them with caramelized bananas. For this either bake the thinly sliced bananas and arranged evenly on a oven proof tray in the pre heated oven at 200C for 20 minutes and then rearrange and cook for another 5 mts. Let cool. You could do the same on stove top as well.