- ½ cup buckwheat flour (2⅝ ounces; 74 grams)
- ½ cup oat flour (*see recipe notes) (1¾ ounces; 51 grams)
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon ground cardamom
- ⅛ teaspoon grated fresh nutmeg
- 1 cup buttermilk
- 1 egg
- 2 tablespoon coconut sugar or sugar in the raw
- 1 teaspoon pure vanilla extract
Caramelized Spiced Pears
- 2 tablespoons unsalted butter
- 1 each D‘Anjo and Bosc pears, cut into ½-inch thick slices
- 3 tablespoons pure maple syrup
- ½ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- Pinch grated fresh nutmeg
- Pinch salt
- ½ teaspoon pure vanilla extract
- Greek yogurt and pure maple syrup for serving
In a large bowl, whisk together buckwheat flour, oat flour, baking powder, baking soda, cinnamon, salt, cardamom and nutmeg.
In a separate bowl, whisk together buttermilk, egg, sugar, and vanilla.
Whisk buttermilk mixture into flour mixture until combined; let rest 20 minutes.
Heat oven to 200°F. Set a rack inside a baking sheet and set in oven.
Caramelized Spiced Pears:
Meanwhile for the pears, melt butter over medium-high heat in a large nonstick or cast-iron skillet. Add pears in a single layer and cook, without flipping, until browned, 4 minutes. Flip pears, reduce heat to medium and cook until starting to brown, about 4 minutes.
Add maple syrup, ginger, cinnamon, nutmeg and salt and cook, stirring occasionally, until sauce has thickened, 2–3 minutes. Off heat, stir in vanilla.
Heat griddle or cast-iron skillet over medium heat for 5 minutes. Decrease heat to medium-low and coat with nonstick spray.
Using a ¼-cup measure, scoop batter onto griddle and cook until edges are set, bottoms are golden brown, and bubbles on surface burst and don’t fill in, 2–2½ minutes, flip and cook until golden brown, 1½–2 minutes.
Serve pancakes immediately with caramelized pears, yogurt (if using) and pure maple syrup, or transfer to wire rack in oven to keep warm.
Repeat cooking with remaining batter.
*To make oat flour:
Process old-fashioned rolled oats in a food processor until a fine meal is formed. If needed, make sure the oats are certified gluten-free.
The amount of oats you use yields the same amount of flour, so you’ll need ½ cup oats for this. I like to grind a few cups at a time and store the remaining for future use, it saves time down the road!
As you should with any flour, make sure to fluff the flour before spooning it into your measuring cup to avoid packing and over measuring.
Equipment you’ll need:
- Griddle or cast-iron skillet
- Baking sheet
- Wire rack
- Serving Size: 2 pancakes
- Calories: 121
- Sugar: 7g
- Sodium: 182mg
- Fat: 2g
- Saturated Fat: 1g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
Keywords: Gluten-Free Breakfast, Healthy Brunch, Gluten-Free Pancakes, Buckwheat