These Buckwheat Pancakes are gluten free, dairy free, grain free, and absolutely delicious!
Back when my daughter Meghan was a toddler, she had gymnastics on Saturdays. My husband Tim started a tradition of making pancakes every Saturday morning before taking her to her class. Once I had to take wheat out of my diet, I was sad to have to miss out on the delicious breakfast.
I went on a quest to make some gluten-free pancakes. Like a lot of gluten-free baked goods, the pancake recipes I came across were full of tons of different flours, starches, and gums. Ugh. No, thanks.
Then I discovered that buckwheat is not actually heat at all. How did I not know that? I mean it has wheat in its name, I guess I just jumped to the natural conclusion.
It turns out buckwheat isn’t a grain at all. Huh? Yep. That’s right. It comes from the fruit of a flowering plant. The part that is ground into flour, the groat, is actually the seed of the fruit. Interesting, right?
Buckwheat flour is super nutritious, giving us one of the best plant sources of protein, along with a good amount of fiber, calcium, copper, and magnesium. It’s been shown to help lower cholesterol and help keep blood sugars in check for those with diabetes. Sweet!
If you don’t have any buckwheat flour on hand, you really should go pick some up so you can make these this weekend. If you don’t already have a Pancake Saturday (or Sunday) tradition, this is a perfect time to start.
I was so impressed with how good these tasted and what a great texture they had with just one flour. That doesn’t happen often with gluten-free pancakes or baked goods. They are more dense than a pancake made with all-purpose white flour, but similar to a pancake made with whole wheat flour, and I actually prefer the flavor of buckwheat to wheat. These pancakes do have a cinnamon flavor, which I love, but if you don’t like that you can reduce the amount of cinnamon used.
Recipe Ingredients–What You Need
The ingredient list for these vegan pancakes is similar to many recipes for regular pancakes; however, I have switched all-purpose flour with gluten-free buckwheat flour.
The main ingredient for this delicious buckwheat pancakes recipe is 1 cup buckwheat flour. It doesn’t matter if you use dark buckwheat flour or light buckwheat flour, as both work just as well. This flour is made of grain-like seeds used to make soba noodles and vegan pancake recipes. It gives your meals a distinct nutty flavor. Therefore, buckwheat four is a good choice if you’re following a gluten-free diet and want to enjoy fluffy pancakes.
We need 2 tablespoons of baking powder for this recipe to make a batch of buckwheat pancakes. Baking powder acts as a leavening agent and helps make fluffier pancakes.
We all love pancakes; however, if you like sweet pancakes, there’s no better way than to drizzle some maple syrup on em’! For this recipe, maple syrup is used in the batter and can be drizzled on top as well!
Maple syrup is a nutrient-rich ingredient high in antioxidants. Just one spoonful of this sweet syrup contains riboflavin, zinc, magnesium, calcium, and potassium. We’re using 2 tablespoons of maple syrup for this recipe.
However, always ensure to get pure maple syrup, as you will find many misleading names in the market that sell sugary syrup in the name of maple syrup!
We need 1 teaspoon of cinnamon for these gluten-free pancakes. It adds a bit of spice and woodsy flavor to the pancakes and is also suitable for regulating blood sugar levels.
We need 1 beaten egg for this recipe. Eggs help keep all the ingredients together and make the pancakes fluffy. It is a good source of protein. Plus, egg yolks are nutrient-packed with Vitamin B, Vitamin B6, and Vitamin D.
We need 1 cup of milk to mix all the dry ingredients and make a vegan buckwheat pancake batter. Here, I’ll give you a choice to use any milk you prefer. However, some healthy options are coconut milk or almond milk.
We need 2 tablespoons of avocado oil with the milk to mix the dry ingredients and cook the healthy buckwheat pancakes. Avocado oil is a good source of minerals and contains oleic acid and lutein. It helps the body absorb vitamins A, D, E, and K, reduces cholesterol, improves heart health, and is also beneficial for the eyes.
However, if you can’t find avocado oil at your local grocery store or just don’t have it on hand, you can also use coconut oil, olive oil, or melted butter for cooking a stack of buckwheat pancakes.
Vanilla extract is one of the most important ingredients to make the best pancakes. We will add 1 teaspoon of pure vanilla extract to the pancake batter as it enhances the taste of all other ingredients and gives the pancakes a sweet and delicious aroma.
Salt is not pictured above, but it will help bring out the flavors in these Buckwheat Pancakes.
How to Make Buckwheat Pancakes
Here are the east steps to make these healthy buckwheat pancakes:
1. Preheat your pancake griddle or pan. (I prefer a cast iron skillet to a non-stick pan)
2. Whisk the dry ingredients together until well combined in a large mixing bowl.
3. Add the wet ingredients, egg, milk, and oil, and beat well after each addition.
4. Lightly oil or butter your iron skillet or pan.
5. Pour 1/4 cup batter for each pancake on the hot griddle. Cook for 1 to 1 1/2 minutes on medium heat, turning when the edges look cooked and bubbles start to form on the surface.
6. Cook an additional 1 1/2 minutes after you flip the pancake until golden brown.
Frequently Asked Questions (FAQs)
I get a lot of queries regarding buckwheat pancakes, so today, I have shortlisted some common questions to help you make this buckwheat recipe perfectly.
Q. What can we pair buckwheat pancakes with?
Buckwheat pancakes are just like regular pancakes but gluten-free; therefore, you can pair them with everything that goes with white flour pancakes.
For instance, fresh fruit, including fresh blueberries, strawberries, bananas, and maple syrup. You can also throw in a handful of dairy-free chocolate chips or a pat of butter, almond butter, or peanut butter. If you’re not a fan of sweet toppings, you can also eat them with cottage cheese. In the end, it all comes down to your preference.
Q. How to store the cooked pancakes?
You can store the leftover pancakes in an airtight container or wrap them tightly in foil to have for breakfast the following day.
Q. How to reheat the pancakes?
You can reheat the pancakes in a microwave or a toaster for the best results.
Q. When are the pancakes ready to flip?
When you notice small bubbles beginning to rise at the center of the pancakes, it’s time to flip them.
Eat healthy, and stay healthy!
If you try this recipe, or any of my other healthy recipes, please let me know! I’d love to see a photo–share it on Instagram and I’ll feature you. Please leave a comment and star rating below. It really helps other readers know which recipes are tried and true! I appreciate you.
Have a great weekend and I hope you add these Buckwheat Pancakes to your regular rotation!