Delicious (Gluten-Free) Buckwheat Pancakes

October 19, 2017

By Anna Varriano

Print Friendly, PDF & Email

These buckwheat pancakes are yum yum yummy and so easy to make! This recipe is my favourite pancake recipe and I consider it a bonus that these pancakes are gluten-free/wheat-free.

Did you know that buckwheat is not a type of wheat or even a type of cereal grain? It’s actually a fruit seed that is related to rhubarb. That makes it a great alternative if you are sensitive to wheat or other gluten-containing grains.

Buckwheat is a great source of fibre and plant-based protein. It is also loaded with health-boosting nutrients, including B-vitamins and minerals such as manganese and magnesium – 2 minerals that many of us are deficient in and that help the body deal with stress.

This recipe makes 6 to 8 medium-large pancakes. Feel free double it if you want more pancakes. If you have any extras, they freeze beautifully! Just put a piece of parchment paper between each leftover pancake, put them in a freezer bag and freeze. When you want them, you can heat them up in the oven or in the toaster. Easy peasy!

You Will Need:

Dry Ingredients:

  • 1 cup of buckwheat flour (I get mine at Bulk Barn)
  • 1.5 tps of xylitol (you can use regular sugar)
  • 1 tsp baking powder
  • 1/4 tsp of baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon

Wet Ingredients:

  • 3/4 cups of plain, whole fat yogurt
  • 1/2 cup of water
  • 1 large egg
  • 1/4 tsp of vanilla extract
  • 1 TBSP of melted butter (this will go in the batter – note that you’ll need another TBSP or so of butter to grease the pan/griddle)

Step 1: Prep Dry and Wet Ingredients

Mix all dry ingredients together in a bowl. In another bowl, beat all wet ingredients.

Step 2: Mix Dry and Wet Ingredients

Add dry ingredients into wet ingredients. Mix together well using a fork or a whisk and let the batter stand for about 5 minutes. The batter will be ‘thick-ish’, but if you find it too thick (e.g. won’t spread out after you’ve dropped in onto the pan/griddle), you can add a bit more water … just do it a couple of tablespoons at a time so you don’t end up with batter that is too thin. You want to end up with thicker, fluffy pancakes (or at least I do!).

Step 3: Cooking the Pancakes

Melt a bit of butter in your pan or on your griddle over medium heat. I use my ceramic non-stick pan.

Once the pan/griddle is heated, ladle batter to whatever sized pancakes you like. Let the batter cook until the edges are golden-brown and the bubbles start to break through the top of the pancake. Cooking time might vary depending on your griddle/pan and/or stove top. For me it takes about 2 minutes, but check by carefully lifting an edge of the pancake with a spatula. When the bottom is nicely browned, flip the pancake over and cook for another  2 minutes.

Step 4: Top and Enjoy!

Top your pancakes and enjoy! I kept it simple with a pat of butter and some local maple syrup. Delish!

Print Friendly, PDF & Email

Powered by Zippy Courses