Simple gluten free buckwheat pancakes that are also dairy free and nut free. Ready to be whisked, flipped and then covered in all of your favourite toppings for a delicious healthy breakfast!
Note: this is a really old recipe from 2015 which I’ve given a revamp! The flour quantities have changed to make what I think is a lighter, fluffier pancake. Because who doesn’t want light and fluffy pancakes?!
Even though I can get a little impatient while I’m standing there flipping, I do love making my own pancakes for breakfast. The process is really simple and I love having a piping hot stack with all of my favourite toppings! Plus, as a gluten free girl I can’t always find pancakes on a cafe menu that suit my tum. When I’m at home, I’ll usually use a base of buckwheat flour, which is suitable for gluten free meals.
Although the term buckwheat contains the word “wheat”, rest assured there is no actual wheat (and no gluten) in there!
These gluten free buckwheat pancakes are made with a combination of buckwheat flour and a gluten free flour blend (I just grab a store bought pre-mixed blend). The reason I decided to use a combination of flours in the pancakes is that I think it gives you a lighter result. While I love buckwheat flour for its nutty flavour and nutritious qualities, it can make pancakes that are a little dense, or that come out too flat.
Using half buckwheat flour and half store bought GF flour (typically a mix of starches like tapioca and potato plus some rice flour) has produced a nicer, softer pancake for me. I actually applied the same technique when making this passionfruit yoghurt cake. I’ve also used both baking powder and bicarb soda in these gluten free buckwheat pancakes to help get them as fluffy as possible! If you don’t have both you can just use 2 tsp baking powder. Don’t go overboard on the bicarb soda though as it’s much more powerful and the pancakes will NOT taste good!
My final tip for making a good pancake is to not let the batter get too runny. The batter should actually be quite thick, so it holds together in the pan and doesn’t spread out everywhere. This way you’ll get some height to the pancake, which will make them fluffier and easier to flip!
Gluten Free Buckwheat Pancakes
- 60 grams buckwheat flour
- 60 grams gluten free flour blend (store bought) typically a mix of tapioca/corn/potato starch and rice flour
- 1 tsp baking powder (gluten free)
- 1/2 tsp bicarb soda
- 1 pinch salt
- 1/2 cup milk of choice
- 2 eggs
- 2 tsp lemon juice or apple cider vinegar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon - OPTIONAL
- 1-2 tbsp coconut sugar or other sugar - OPTIONAL
- oil of choice for cooking e.g. olive oil, coconut oil, or butter or ghee will be fine
- Combine all dry ingredients (flours, bicarb, baking powder, salt, plus coconut sugar and cinnamon, if using) in a large bowl.
- In a separate bowl, whisk together the milk, lemon juice, eggs and vanilla. Pour the wet ingredients into the dry ingredients and whisk thoroughly to form a smooth batter.
- Heat a non-stick pan to a low-moderate heat on the stove. Add a little oil to the pan.
- Drop in about 3 tbsp of batter, spread out a little if needed. Cook the pancake on one side until bubbles start forming and the edges look cooked, then flip and cook briefly on the other side. Repeat with remaining batter until all pancakes are cooked. If they brown up too quickly, reduce the heat on the stove.
- Serve with toppings of choice!