When out of buttermilk one day, a swap of kefir (since it shares that nice bitterness quality) created this gluten free pancake recipe and a household favorite was born! Contrary to the name may imply, buckwheat is in fact gluten free. Kefir is chock full of probiotics which are gut friendly and will aid in digestion and really ups the health factor for these pancakes. We love using Kerrygold butter which is grassfed - awesome if you can find it! - and you can top these with a little more butter and pure maple syrup, some warmed up strawberries, heated almond butter, you name it!
Sift together dry ingredients. In separate bowl, whisk wet ingredients (kefir, egg, vanilla extract). Fold in dry ingredients and mix well. Let sit for about 5 minutes.
While pancake batter sits, warm a griddle or pan to medium-high heat, melt butter. Pour batter for pancakes and cook 2 minutes or so, until bubbles form, then flip and cook another minute or two until cooked through.
Only cook as many pancakes as you plan to eat, and save any excess batter. These don't do well as leftovers as they stiffen up a bit (here's where gluten would be wonderful, but trust us, these are a great gluten free pancake option to share with friends and family!).