These Gluten and Dairy Free Buckwheat Pancakes just happen to have a healthier spin on the pancake breakfast but you wouldn’t know it! Tender with a nice toasted flavor, they’re the perfect alternative to the classic buttermilk pancake when you’re trying to eat a little healthier.
Are Buckwheat Pancakes Gluten Free?
Yes! Buckwheat has no gluten so it’s a different texture than your usual pancake but it’s still tender and adds a nice flavor to the pancakes. Going one step further and eliminating the dairy makes them that much more of a healthy buckwheat pancake.
How Do You Make Buckwheat Pancakes?
- Mix the dry ingredients together. In a large bowl whisk together all the dry ingredients.
- Whisk together the wet ingredients. Use a liquid measuring cup to measure out the milk then add the rest of the wet ingredients and whisk to combine.
- Combine Everything. In one step, mix all the liquid ingredients into the dry. Only mix just until you don’t see any more flour.
- Cook! Cook the pancakes on a griddle over medium heat then transfer to a warm oven to hold while. you finish using up all the batter.
- Serve! I like to serve these with orange segments, banana slices, and a little bit of pure maple syrup.
Tips and Tricks:
- These are specifically developed to use buckwheat flour. If you can’t find it you can try ordering it online or look through all my pancake posts for one that works for you!
- Make sure to mix it all together just until the batter is combined. Over-mixing of any pancake batter can lead to tough pancakes.
- I use butter in the pan to cook the pancakes (it’s the best!) but if you were all dairy free then you could use some coconut oil in the pan.
- 1 cup, plus 2 tablespoon, buckwheat flour
- 1 tablespoons flax mix or omega blend, dietary fiber
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup almond milk
- 1 large egg
- 1 tablespoon coconut nectar or brown rice syrup, (optional)
- 1 tablespoon olive oil or coconut oil
- 1 tablespoon unsalted butter or olive oil
- 1 banana,, sliced
- 1 blood orange or regular orange,, segmented
- Pure maple syrup
- In a large bowl, whisk together the buckwheat flour, flax mix or omega blend, baking powder, baking soda and salt. Set aside.
- In a 2-cup measuring cup or small bowl, measure out the almond milk. Whisk in the egg, coconut nectar and olive oil. In one batch, pour the wet ingredients into the dry. Mix until you no longer see flecks of flour visible.
- Place a griddle or cast iron skillet over medium heat. Add the butter or oil. When melted, pour tablespoons of batter, cooking until bubbles appear on the surface, about 2 minutes. Flip and cook on the opposite side for 1 minute or so. Transfer to a preheated 200 degree weather to keep warm while you make the remaining pancakes. Cook the rest of the batter, adding more tablespoon or oil to the pan, as needed.
- Serve with slices of banana, blood orange segments and top with maple syrup
Did you make these? Let me know on Instagram!
Looking for more pancake recipes? Here are some of my favorite: