Buckwheat Pancakes

(Buckwheat is gluten-free and has no wheat, other than in its name.)
2 cups buckwheat flour*
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons vegetable oil
1/2 cup Greek or other plain yogurt
1 egg
Approximately 2 and 1/4 cups almond milk (or other milk)
Whisk buckwheat flour, sugar, baking powder, and salt. Add oil, yogurt, egg, and almond milk. Whisk firmly but only for as long as needed to blend ingredients fully. More almond milk can be added to create the proper consistency for pouring from a ladle.
Cook on hot (just under 400 degrees) lightly greased griddle, turning when air bubbles show and edges look firm. Yield: 24 pancakes. Freezes well. (Wrap in paper towel and microwave on defrost for about 50 seconds, then heat for 30 seconds.)
Variations: After mixing, fold in 1 cup of blueberries, chopped pecans, or chocolate chips.
Note: For dairy-free pancakes, omit yogurt. Pancakes will not brown much without dairy, but they will taste good. Check for doneness by observing when the steam stops rising after they have been turned.
*Cornmeal, sorghum flour, or amaranth flour can be substituted for buckwheat. Amaranth flour will create a very delicate pancake, the consistency of a crepe.
2 cups buckwheat flour*
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons vegetable oil
1/2 cup Greek or other plain yogurt
1 egg
Approximately 2 and 1/4 cups almond milk (or other milk)
Whisk buckwheat flour, sugar, baking powder, and salt. Add oil, yogurt, egg, and almond milk. Whisk firmly but only for as long as needed to blend ingredients fully. More almond milk can be added to create the proper consistency for pouring from a ladle.
Cook on hot (just under 400 degrees) lightly greased griddle, turning when air bubbles show and edges look firm. Yield: 24 pancakes. Freezes well. (Wrap in paper towel and microwave on defrost for about 50 seconds, then heat for 30 seconds.)
Variations: After mixing, fold in 1 cup of blueberries, chopped pecans, or chocolate chips.
Note: For dairy-free pancakes, omit yogurt. Pancakes will not brown much without dairy, but they will taste good. Check for doneness by observing when the steam stops rising after they have been turned.
*Cornmeal, sorghum flour, or amaranth flour can be substituted for buckwheat. Amaranth flour will create a very delicate pancake, the consistency of a crepe.