The buckwheat crepes I posted before are a favorite of mine. I haven't found many other recipes using buckwheat flour, but this one for pancakes is excellent. I grind my own buckwheat flour using a flour mill.
adapted from Mountain Mama Cooks
1 cup whole grain buckwheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1 cup whole milk
1 egg, separated
1 tablespoon pure maple syrup
1/2 teaspoon pure vanilla extract
2 tablespoons melted butter
In a medium bowl, whisk together the buckwheat flour, baking powder, baking soda, salt, cinnamon and cardamon; set aside.
In a small bowl mix together the milk, egg yolk, maple syrup, vanilla extract and melted butter. Mix the liquid ingredients into the dry until just combined.
In a separate bowl, whisk the egg white until soft peaks form. Fold the egg white into the batter.
Heat a griddle over medium heat. Coat the pan lightly with butter or coconut oil. Pour the batter onto the griddle and cook until bubbles form. Flip the pancake and cook one or two more minutes until brown.