Buckwheat Pancakes

Naturally gluten-free, nutritious, protein-rich buckwheat pancakes with a side of berries: the perfect breakfast. 

It’s chilly outside these days as late autumn slides inexorably into winter, shorter days, frosty mornings, long nights… and perfect breakfast? Well, for me, these days it’s naturally healthy, high in protein, and gluten-free buckwheat pancakes with a side of berries (from the freezer, defrosted, till they’re a melted, jammy mess).

I’ve made this exact recipe with all sorts of flours. Rye, einkorn, kamut, and now buckwheat. Buckwheat is a protein-rich grain (it’s a fruit seed), and has the loveliest nutty flavor. I used 100% buckwheat flour in the recipe, and I’ve done a 50/50 mix with buckwheat and heritage wheat. I think I like that best.

If you’re gluten-free, use the buckwheat. You can also try a mix of half cornmeal, half buckwheat. It’s a forgiving batter, so experiment with the flours you like best. I like a mix of the two flours because you get a nice texture, but mostly for a more complex flavor. You could also use a little of your sourdough starter, if you have it. Or try chickpea flour. I make my own nut milk, and it really makes them taste great. The recipe is here

Buckwheat Pancakes

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Author Tania Van Pelt

Ingredients

  • 1 cup buckwheat flour or ½ rye or cornmeal and ½ buckwheat, or flour of choice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 egg room temperature
  • 1 cup plant or nut milk
  • ½ teaspoon sea salt
  • ½ teaspoon vanilla
  • Dash of ground cinnamon
  • Filtered water as needed
  • 1 to 2 tablespoons of vegetable or coconut oil
  • Butter as desired
  • Maple syrup or raw unfiltered honey, for serving

Instructions

  1. Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients (flour, baking powder and soda, cinnamon, and salt). Beat egg into 1 cup milk, add vanilla . Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems too thick, add a little more milk or water.
  2. Place a tablespoon or 2 of oil on griddle or skillet, over medium-high heat. When the oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 3-5 minutes. Cook until second side is golden brown.
  3. Serve immediately with butter and topping of choice, or hold on an ovenproof plate in a 200℉ oven for up to 15 minutes.
  4. Serve with butter, maple syrup, and berries.

Recipe Notes

This recipe serves 2 hungry people. If you to serve 4 or more, simply double the recipe. I add always add some water to thin the batter because I like bigger, flatter pancakes. But, if you prefer thick, fluffy ones, skip the water.
Making your own nut milk is super simple. I like cashew milk best. It's easiest to make because I don't need to soak the raw nuts overnight. Simply blend on high (starting first at a low speed) 1 cup of cashews in 4 cups of filtered water with a dash of cinnamon, pinch of sea salt, and a splash of vanilla for about a minute.

pancakes with strawberries

And, for a rare treat, drenched in maple syrup, served with warm strawberries