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
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
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.
Keywords: Gluten-Free Breakfast, Healthy Brunch, Gluten-Free Pancakes, Buckwheat