This winter, Meghan had gymnastics on Saturdays. 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.
Since then, I’ve been 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 wheat 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? (source)
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.
I summered these up by topping them with roasted peaches and blueberries. Although these buckwheat pancakes are great with traditional maple syrup, if you have time I highly recommend the roasted peaches and blueberries. As much as I love cold, fresh fruit, when roasted, something magical happens.
This ends up being a delicious topping for the pancakes without any syrup or other toppings needed. The fruit juices make a delicious sauce that is a perfect compliment to the healthy buckwheat pancakes.
PrintBuckwheat pancakes with roasted peaches and blueberries {gluten free, grain free, dairy free}
Healthy pancakes topped with delicious fruit
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 10 pancakes 1x
- Category: Breakfast
- Cuisine: American
Ingredients
for the pancakes
- 1 cup buckwheat flour
- 2 teaspoons baking powder
- 2 tablespoons sucunat or sugar
- 1 teaspoon cinammon
- 1 egg, beaten
- 1 cup milk (I used unsweetened coconut milk)
- 2 tablespoons grapeseed oil or melted butter, real or dairy-free
- 1 teaspoon pure vanilla extract
for the roasted peaches and blueberries
- 3 peaches, sliced
- 1 cup blueberries
- 1 tablespoon sucanat or sugar
- 1 tablespoon lemon juice
- 1 tablespoon melted butter (I used soy-free, dairy-free Earth Balance spread)
Instructions
- for the pancakes: Preheat your griddle or pan.
- Whisk the dry ingredients together well. Add the egg, milk, oil or butter, beating well after each addition.
- Lightly oil your griddle or pan. Pour 1/4 cup batter for each pancake onto the hot griddle. Cook for 1 to 1 1/2 minutes, turning when edges look cooked and bubbles begin to break on the surface. Continue to cook 1 to 1 1/2 minutes or until golden brown.
- Serve immediately and top with roasted peaches and blueberries, if desired.
- for the roasted peaches and blueberries: Preheat your oven to 350 degrees. Put all ingredients in a medium baking dish and mix well. Bake in the oven for about 30 minutes, until the peaches are soft and the blueberries are starting to burst. Enjoy!
Notes
Adapted from this recipe from Hodgson Mill
Nutrition
- Serving Size: 1 pancake with topping
- Calories: 115
- Sugar: 6g
- Sodium: 31.5mg
- Fat: 5.3g
- Carbohydrates: 15.2g
- Protein: 2.8g
Keywords: healthy pancakes
Have a great weekend!
Tina @ Best Body Fitness says
August 3, 2012 at 9:04 amI want to just sit down with a whole pan of the roasted fruit. That looks phenomenal. Then again, pancakes are never a bad thing so I’ll take some of those too.
Does Meghan love gymnastics? Makenzie just started some this past week and has fallen in love! It’s so cute!
Maryea says
August 6, 2012 at 9:36 amMeghan loves gymnastics so much. It’s by far her favorite activity. 🙂
RE says
October 14, 2012 at 11:51 pmI’m back to say that these really are perfect pancakes!!! Getting some oil – coconut oil or Grapeseed oil, really hot and browning them makes the best pancakes ever. I made them with coconut sugar just now! Yum!
Maryea says
October 15, 2012 at 10:16 amThanks for letting me know. I’m glad you liked them!
Julie H. of Spinach and Sprinkles says
August 3, 2012 at 9:33 amWhat?!? Buckwheat isn’t even wheat at all! This is news to me! ….How sweet of Tim to make pancakes for Saturday morning gymnastics; that is awesome!
RE says
August 3, 2012 at 9:52 pmI just made these for dinner tonight … and OH MY GOD are they amazing.
Seriously. I’m really shocked. I seriously failed at another pancake recipe … and when you’re hungry, have a baby that only gives you a little precious time to actually prep, make the recipe, eat and than clean up … that’s just awful!
My husband and 2 of his friends were asking what the wonderful smell is! Nobody would guess just how healthy and gluten free these are!!!
I was out of sugar … usually I have coconut sugar, but I added the suggested amt of agave instead 2 tsp? and I thought I would use less liquid (coconut milk) but I actually probably added a little more b/c I like the batter thinner … (I didn’t measure the liquid) and I added extra vanilla and they were outstanding. Who knew?
I love the “cispyness” of the outside and the fluffy inside. Not dense. Very perfect.
Thank you so much for this recipe!
Oh and my almost 1 year old son sat at dinner and was making loving noises the whole time he was eating his own pancake! Mmmmm… he always sings when he loves his food 🙂
Maryea says
August 6, 2012 at 9:00 amThanks for coming back and letting me know you tried them! Glad they were enjoyed. 🙂
Jen @ Savory Simple says
August 3, 2012 at 10:47 pmThese are so unique and interesting! I try to regular cut gluten and dairy out of my diet so these will be perfect for my “off” weeks.
Kim | At Home With Kim says
August 4, 2012 at 11:14 amJust found your blog and love it! My daughter is a pancake lov~ah…. So I’m always looking for new recipes to keep them healthy AND delish! This looks so good! Looking forward to reading regularly….
Maryea says
August 6, 2012 at 8:59 amThanks, Kim! I think pancakes are an easy way to get kids eating healthy ingredients. 🙂
Kathryn @ Mamacado says
August 4, 2012 at 1:02 pmWow, these look amazing. I’m definitely going to try them. Hopefully substituting applesauce for the egg will work.
Since you’re avoiding dairy and gluten like we are, do you have any suggestions for great sandwich bread? Any gluten free sandwich bread recipes I find have all those “gums” in it also. I am trying not to use xantham gum although so many gluten free recipes include it!
Maryea says
August 6, 2012 at 8:58 amI wish I did! Unfortunately, I haven’t found anything, so I mostly just don’t have bread. 🙁 When I am really craving a sandwich, I get some Undi’s brand bread, but I don’t really like it and don’t like the ingredient list, either. I will definitely let you know if I find a good recipe!
Jane says
August 5, 2012 at 12:44 pmIt is kind of misleading that buckwheat has “wheat” in it, although it is gluten and grain free! I love buckwheat .. I think it acts a little more like regular flour than some of the other gluten free flours. I don’t like the packaged buckwheat flour though, so I buy the raw groats and grind them myself 🙂 The peaches and blueberries look so good! I love all the fresh fruit available this time of year!
Maryea says
August 6, 2012 at 8:56 amI’m so excited to have a new flour to use! I wish I’d known about it sooner. 🙂 I’ll have to try grinding my own groats. Although I didn’t have a problem with the packaged flour.
Angel7 says
August 6, 2012 at 9:15 amI will have to pick up some buckwheat!
I think I would prefer the magic that comes from roasted peaches and blueberries, as opposed to maple syrup 🙂
http://faithfulsolutions.blogspot.com/
Kati Mora, MS, RD, Kellogg's FiberPlus(R) Wellness Advocate says
August 6, 2012 at 12:53 pmPeaches and blueberries, oh my! What a perfect topping for a heap of summer pancakes – or waffles. I’ve been on a big waffle kick lately and love topping them with a variety of fresh, fiber-licious fruits.
Heidi @ Food Doodles says
August 7, 2012 at 1:10 pmThose pancakes look so fluffy! Yum! And I totally agree with you about roasted fruit. So good!
Lauren says
August 8, 2012 at 8:05 amThese pancakes look fabulous! 🙂 Has anyone tried making these without using the egg? What substitute would you recommend? Thanks!
Maryea says
August 15, 2012 at 8:31 amYou could try a flax “egg” (1 tablespoon ground flax seed mixed with 3 tablespoons water= 1 egg). I haven’t tried it in this recipes, but most of the time when I try to substitute one or two eggs with flax “eggs” it works. Let me know if you try it!
Sara says
August 13, 2012 at 12:47 pmMy cousin shared a recipe with me that are wheat-free, sugar-free peanut butter banana pancakes. We absolutely love them, and they keep us really full 🙂 I usually use 1/2 almond butter and 1/2 peanut butter and I mix everything with my immersion blender. I hope this helps with your wheat-free goals.
Makes 3 large or 6 small pancakes.
Ingredients:
* 2 ripe bananas (I used two smallish ones)
* 2 eggs
* 3 tablespoons natural peanut butter (not actually “paleo,” but whatevs)
* 1/4 teaspoon baking soda (once again, I doubt the cavepeeps had this in their pantries)
* 1 tablespoon psyllium husk (same comment as above)
Directions:
1. Preheat the oven to 400 degrees Fahrenheit.
2. Line a baking sheet with parchment paper.
3. Mix together the ingredients, mashing the bananas. Make it nice and smooth.
4. Pour the batter into little cakes on the parchment paper.
5. Bake for 15 minutes.
6. Use a spatula to get the cakes up.
We top them with greek yogurt, goji berries, mulberries, hemp hearts, chia, cinnamon and fresh fruit. My cousin does greek yogurt and maple syrup.
Enjoy!
Maryea says
August 15, 2012 at 8:22 amThat sounds delicious! Thanks for sharing. My PB-loving Meghan would adore those. I’m not trying to eat a Paleo diet, so I’m fine with the non-Paleo ingredients. 🙂