Gluten-Free Buckwheat Pancakes

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I am finally unpacked and I am ready to rock ‘n roll in my new kitchen. This kitchen is a dream. All of the appliances are new and there is beautiful granite countertop with plenty of space for prep work.  The natural light is amazing and it leads onto a little deck where we finally have room for a grill! Oh the possibilities.

This past Saturday was my birthday and my birthday morning started off on a sweet note with these amazing buckwheat pancakes.

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Have you cooked with buckwheat before? It is a wonderful flour with a unique taste. Despite it’s name, buckwheat is not actually wheat (so for those of you avoiding gluten — it’s safe!) Soba noodles are also made from buckwheat. It has lots of fiber and protein, so these pancakes stay with you much longer than ones made from simple white flour.

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I added fresh bananas into the batter to sweeten up these pancakes a bit.

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And I served them with real maple syrup, of course. Now I talk a lot about how fantastic the produce is here year-round in California, but one thing that I REALLY miss about the East Coast is real maple syrup. Vermont Maple Syrup. Maine Maple Syrup. Yummyyyyyyyyyyyyyyy.

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This recipe makes about 8-10 pancakes and serves two very hungry people.

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Or it just serves one if you’re the birthday girl. You should never have to share on your birthday.

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I am loving buckwheat these days. Next time I may try to make these with blueberries instead. And I may sub in almond milk for the buttermilk. If you adapt them in any way, let me know how they turn out!

 

Gluten-Free Buckwheat Pancakes
 
Prep time
Cook time
Total time
 
Serves: 2-3
Ingredients
  • 1 cup buckwheat flour (I found mine at Whole Foods)
  • 2 Tablespoons brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup buttermilk*
  • 1 large egg
  • ¾ teaspoon vanilla extract
  • 1 large banana (optional)
  • Maple Syrup
  • Butter or Cooking Spray for the skillet
Instructions
  1. In a medium mixing bowl, mix the buckwheat flour, brown sugar, baking soda, baking powder, and salt.
  2. Measure out the buttermilk in a liquid measuring cup. Whisk in the egg and vanilla. Once well combined, slowly pour the buttermilk mixture into the dry ingredients. Mix together to form the batter (some small lumps are fine here).
  3. Preheat a non-stick skillet or griddle to medium-low heat. Add the cooking spray or butter to the pan. Scoop slightly less than a ¼ cup of batter at a time and pour onto the skillet. Cook until bubbles begin to form on top of the pancake and the edges appear less wet than the center, then flip to the other side and cook for an additional 1-2 minutes and each side is golden brown.
  4. Optional: Preheat oven to 250 degrees and place the pancakes on a baking tray in the oven to keep warm until you are ready to serve them.
  5. Serve with real maple syrup and extra bananas.
Notes
* To make buttermilk, pour 1 Tablespoon white distilled vinegar in a liquid measuring cup. Then, pour milk (I used skim, but reduced-fat is fine as well) into the measuring cup exactly to the 1 cup line. Stir and set aside for 10 minutes. Then use as you would use buttermilk.
 

 

 

 

3 Comments

  • August 19, 2013 - 7:15 pm | Permalink

    Well these look YUM!!! and GF– Woohoo!

  • Chloe
    May 28, 2014 - 9:49 am | Permalink

    I made these this morning and they were delicious! I also added some chocolate chips :) Thanks for the recipe!

    • Rachel (littlechefbigappetite)
      May 28, 2014 - 9:53 am | Permalink

      Chloe, I am so glad you loved them! I made them for a Memorial Day brunch – so delicious!

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