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  • Recipe

Gluten-free Buckwheat Pancakes with Almond Butter

Gluten-free Buckwheat Pancakes with Almond Butter

Ingredients

  • 120 g
    Buckwheat Flour
  • 65 g
    Gluten-Free Flour
  • 3.6 g
    Baking Powder
  • 2.4 g
    Baking Soda
  • 3 g
    Kosher Salt
  • 325 g
    Buttermilk
  • 13 g
    Sugar
  • 1 ea.
    Egg
  • 4.2 g
    Vanilla Extract
  • 56 g
    Butter, melted
  • Almond Butter, recipe follows

Preparation

Sift together flours, leavening agents and salt. Combine buttermilk and sugar, whisk until dissolved and add egg and vanilla. Pour buttermilk mixture over dry mixture, add butter and fold until just combined.

Pour desired batter onto greased griddle and flip as the surface bubbles. Serve with quenelle of almond butter.

To make almond butter: Combine 113 grams of unsalted, softened butter with 30 grams of powdered sugar, 2.5 grams of almond extract, 1 gram of vanilla bean paste and 1 gram of salt until smooth. Stir in 32 grams of toasted slivered almonds.

Chef Lucas DePerry - Argot, Chicago