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Chef Wendell: Buckwheat pancakes

INDIANAPOLIS (WISH) – Pancakes are a treasured American breakfast tradition. This highly nourishing and gluten-free buckwheat pancake recipe will please your taste buds Easter Sunday.

Make extra to freeze for future breakfasts.Buckwheat Pancakes

1 cup buckwheat flour

½ tsp. baking soda

3 tsp. baking powder

1 Tbsp. chia or ground flax seeds

3 eggs, separated (yolks from whites)

¾ cup almond, coconut, hemp, or cow milk

1 tsp. vanilla flavoring

1 Tbsp. melted coconut oil or butter from grass-fed cows                                                                                                                                                                                                         Maple syrup for topping (No Aunt Jemima)

• Sift buckwheat flour, baking soda and baking powder together into a mixing bowl.

• Wisk egg yolks and milk together in a small bowl.

• In a separate bowl, with a hand mixer, whisk egg whites till fluffy. Gently fold into batter using a metal spoon but be careful not to beat the air out of it.

• Pre-heat your skillet over medium heat. Add a bit of coconut oil / butter and coat the base of the pan.

• Pan will be ready when you place a drop of water on it and it sizzles.

• Add batter two tablespoons at a time. Don’t overcrowd or flipping will be difficult or unsuccessful.

• Like with all cooking pancakes, when small bubbles start to appear on surface of pancakes, carefully lift edges with a spatula. If underside is golden brown, flip them over and cook until the other side is also golden.

• If pan goes dry, re-coat with a dab more oil. As they are done, transfer to paper towel-lined platter and hold covered in a dish towel in a 200 degree ovenTo the uncooked batter you can also add:

• Raspberries, blueberries, chopped banana or strawberries

• Dark chocolate chips

• A pinch of cayenne, cardamom and cacao for a Mexican flair

• Chopped apples and fresh thyme

• Chopped nuts or pumpkin seeds