These gluten free buckwheat pancakes are so light and tender – they’re a little taste of heaven in every bite!
Pancakes… drool. Using just a few ingredients and typically mixing in just one bowl, pancakes are the perfect quick meal. They’re easy enough for breakfast and filling enough even for those ‘breakfast for dinner’ days. But when you add the nutritional punch of buckwheat flour, you have a super, power-packed meal.
Why buckwheat flour?
Buckwheat flour may sound like a danger zone for anyone following a gluten free diet but, despite the deceiving name, it is actually, a gluten free food. In fact, it’s more closely related to rhubarb than it is to wheat.
Buckwheat flour is also:
- High in fiber and protein – coming in at 13% each (compared to white rice flour with 5% protein and 2.5% fiber)
- Light, mildly flavored
- Peak performer for quick breads, yeast breads and cakes
- Technically grain-free
How to make gluten free buckwheat pancakes
This wonderful recipe uses staples that you probably have in your kitchen right now. Things like buckwheat flour, milk, egg and butter. Nothing complicated.
You’ll notice there is no xanthan gum used in the recipe (we use psyllium husk powder instead).
When adding dry ingredients to a bowl is the most difficult part of the recipe, you know it’s going to be an easy win. A quick blend of the dry ingredients and then a light beat of the egg, milk and butter is all it takes to create delicious pancake batter.
Consistency in pancake batter can vary quite a bit. But that’s the beauty of them! Prefer a thinner pancake? Add a little more milk. Like the thick pancakes? Decrease the milk. This recipe uses 1 cup to get pancake batter with this consistency…
Aim for portioning about 1/4 – 1/3 cup of batter onto the center of the skillet. Flip only when the top begins to firm up around the edges. And flip only one time.
Mmm. Delicious gluten free buckwheat pancakes.
With a dollop of butter and a drizzle of syrup, they put the taste in ‘tasty!’
Gluten Free Buckwheat Pancakes
- 1 cup light buckwheat flour
- 1 tsp. baking powder
- 2 Tbsp. white sugar
- ¼ tsp. salt
- 1 tsp. psyllium husk powder
- 1 egg
- 1 cup milk
- 2 Tbsp. melted butter
- Preheat flat bottom skillet to medium-high heat.
- In a medium bowl, combine the dry ingredients.
- In a small bowl, gently beat the egg, then the milk and melted butter. Mix well.
- Add the wet ingredients to the dry and mix with a whisk until smooth.
- Spray preheated skillet with cooking spray.
- Put approximately ¼ cup of batter on the hot griddle. Cook until bubbles form. Turn and cook until browned (about 1 to 1 ½ minutes each side).
- Serve warm with butter and syrup.
- Mix the dry ingredients separate from the wet ingredients, then add together.
- The consistency will be thin - but can be adjusted based on pancake preference... thinner pancakes, use more milk; for thicker pancakes, use less milk.
- Flip each pancakes carefully with a metal spatula.