Gluten-Free Buckwheat Buttermilk Pancakes with Pomegranate Maple Syrup
The nutty flavour of gluten-free (yay!) buckwheat in a stack of fluffy pancakes begs for the tangy sweetness of this syrup with an unusual kick.
Makes 4 servings
- 1½ cups buckwheat flour
- 3 tablespoons brown sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon table salt
- 1 large egg
- 1¼ cups buttermilk
- 3 tablespoons unsalted butter, melted, plus more for the griddle
- zest of ½ orange
- pinch cinnamon
- pinch nutmeg
- ½ cup pure maple syrup
- ½ cup Red Crown Pomegranate Reduction*
- sliced oranges and fresh pomegranate seeds (optional)
In a bowl, mix dry ingredients together until fully combined.
In a separate bowl, whisk together wet ingredients.
Add wet ingredients to dry, and mix until just incorporated. Do not overmix batter.
Heat non-stick griddle at medium, melt butter for cooking and pour ¼ cup batter onto griddle.
Cook until bubbles form on top, then flip. Pancakes should be golden brown. Repeat with remaining batter.
Meanwhile combine maple syrup and pomegranate reduction in saucepan over low heat or warm through in microwave.
Serve pancakes with orange slices and pomegranate seeds (optional) and generous pours of syrup.
Red Crown Pomegranate Reduction is available at select retailers. Check here to find one close to you.