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Buckwheat Pancakes (Gluten Free, Dairy Free)

Buckwheat Pancakes (Gluten Free, Dairy Free)

Got a hankering some pancakes, minus the gluten and dairy? Well, I have just the thing for you my friend.  Enter these buckwheat pancakes to the rescue.

During summer vacation I like to take advantage of the chance to be in lazy mode as much as possible.  The school year is so hectic sometimes it’s hard to catch your breath, so having a couple months to chill is not only a nice treat…but completely necessary (for all you teachers or friends/family of teachers you get me 😉).

That means lots of sleeping in and moving nice and slow in the morning.  For me, that means pancakes.  I love pancakes.  A lot.  But they can be time consuming waiting for all the flipping and whatnot so during the school year they are usually just a weekend treat.  Well, right now they are a 3 times a week breakfast fiesta.

I get bored of making the same recipe, and lately had been adding more gluten free grains like millet, and yes…buckwheat into my diet.  In the hubbub of the gluten free craze quinoa seems to be the shining star, so sometimes it’s easy to forget there are other options out there.

buckwheat pancakes with sliced strawberries

Although deceiving by name, buckwheat does not contain wheat or gluten at all.  According to my friends at Whole Foods:

“While many people think that buckwheat is a cereal grain, it is actually a fruit seed that is related to rhubarb and sorrel making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein glutens.”

Buckwheat is a fiber powerhouse boasting 4.5 grams per cup, which is more than brown rice and even oatmeal.  You can buy raw buckwheat groats in the bulk section at your health food store, which are great for making goodies like porridge. The groats can be thrown in the food processor to make your own buckwheat flour, or you can just make your life easy and buy the buckwheat flour already ground.

Buckwheat flour has a nutty taste to it and is great for baking gluten free bread, muffins, cookies…or these buckwheat pancakes. 😃

Ingredients

raw buckwheat groats heart
Here is what raw buckwheat groats look like

makes 6 pancakes

1 cup buckwheat flour

1/2 cup almond flour (not almond meal)

1 tsp. baking powder

1/2 tsp. cinnamon

1/2 tsp. sea salt

3 tbsp. coconut oil (plus extra for greasing the skillet)

2 eggs

1 tbsp. maple syrup

1 cup almond milk

1 tsp. pure vanilla extract

 

Directions

buckwheat pancake dry ingredients
buckwheat pancake cooking
buckwheat pancake batter
buckwheat pancakes with sliced strawberries
  1. Heat a little coconut oil in a griddle pan on medium heat.
  2. Combine all the dry ingredients into large mixing bowl.
  3. Whisk the eggs and combine with remaining wet ingredients into small bowl.
  4. Slowly add the wet ingredients to the dry ingredients and stir until well combined and all the lumps are gone.
  5. Once griddle is heated up, pour batter in center to make about a 6 in. pancake.  You may have to use a spoon to smooth out the batter so they are uniformly flat.
  6. Once you begin to see the fun bubbles pop (about 1-2 min), carefully flip onto other side.  Allow pancake to cook a couple more minutes and then repeat until you run out of batter.
  7. Top them off with whatever fruit floats your boat and some maple syrup and chow down.

Hope you enjoy these buckwheat pancakes… and the remaining days of summer time! 😎

buckwheat pancakes with sliced strawberries

Print

Buckwheat Pancakes (Gluten Free, Dairy Free)

Gluten free & dairy free pancakes made with buckwheat flour and a little almond flour.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 pancakes
Author Mindy

Ingredients

  • 1 cup buckwheat flour
  • 1/2 cup almond flour (not almond meal)
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp sea salt
  • 3 tbsp coconut oil (plus more for oiling the skillet)
  • 1 tbsp maple syrup
  • 1 cup unsweetened almond milk
  • 2 eggs
  • 1/2 tsp pure vanilla extract

Instructions

  1. Heat a little coconut oil in a griddle pan on medium heat.

  2. Combine all the dry ingredients into large mixing bowl.


  3. Whisk the eggs and combine with remaining wet ingredients into small bowl.


  4. Slowly add the wet ingredients to the dry ingredients and stir until well combined and all the lumps are gone.


  5. Once griddle is heated up, pour batter in center to make about a 6 in. pancake. You may have to use a spoon to smooth out the batter so they are uniformly flat.


  6. Once you begin to see the fun bubbles pop (about 1-2 min), carefully flip onto other side. Allow pancake to cook a couple more minutes and then repeat until you run out of batter.


  7. Top them off with a little fruit of your choosing and maple syrup & enjoy!

 

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