These delicious buckwheat pancakes are light and flavorful and perfect for your weekend, because I think we can all agree that weekends are better when pancakes are involved. Am I right? 😉
A few years ago I visited a nutritionist who told me I had a “wheat sensitivity.” At the time I didn’t really know what that meant, but then later realized how it made me feel when I ate something that was full of wheat gluten. I felt yucky. It just felt like my gut wasn’t happy, if that makes any sense. So I backed off of wheat for a while. But, pancakes…I mean, really. They’re the ultimate in comfort food. So when I saw a recipe for a naturally gluten free pancake, I was intrigued. This recipe is simple. And most gluten free recipes aren’t…really. Or they can have a lot of ingredients to substitute for the wheat/gluten. But this recipe is a basic swap of flours–all-purpose for buckwheat flour. And unlike pancakes made with all-purpose flour, these buckwheat ones are satisfying without having that weighed-down feeling in your belly.
You may have heard of buckwheat flour before, like me, but don’t have much experience with it. Buckwheat isn’t related to wheat whatsoever. It’s not even a grain. It’s a flower, in the same family as rhubarb. Where to get it? Most grocery stores (definitely health food stores) should carry it but I called the local Mennonite grocery store that offers a lot of bulk flours. I found out that they carry two different kinds of buckwheat flour: dark and light. The kind Mennonite woman on the other end of the line suggested light buckwheat flour when I told her I want to make pancakes with it. (I think she sensed my confusion!) Bob’s Red Mill is one brand that carries the dark flour. That’s the brand you’ll most likely see in your grocery store, unless you have a handy-dandy Mennonite bulk food store nearby. 😉
The light flour is made by grinding hulled buckwheat while the dark flour uses unhulled buckwheat. The dark specks in the flour is from the hull. I chose the light buckwheat flour for this recipe since I was hoping to keep the pancakes as similar to “regular” pancakes as I could. But you could use the dark flour for these, just the same. They’ll just be darker, of course, and a bit more coarse.
Buckwheat flour is super fine. But when wet ingredients are added to it, it becomes very elastic, this is due to the high protein content in it. So don’t be surprised when you scoop the batter out onto your skillet and it kinda sticks to your scoop. I like to use a 1/4 measuring cup for uniformly-sized pancakes.
I always use Golden Barrel coconut oil on my skillet to fry the pancakes in. This makes them slightly crispy around the edges and perfectly cooked throughout.
So if you’re looking for a gluten free pancake that is both delicious and satisfying, try this recipe today. I made them as an after-school snack for my boys and each one of my guys devoured them and asked for more, which we later ate for dinner. 🙂
These are the perfect way to start your weekend, so do it! I’d love to hear what you think so leave a comment and let me know. Or follow us on Instagram and post a picture of this recipe using the tag #goldenbarrelbp. We’d love to hear from you!
- 1 cup buckwheat flour
- 1 1/2 tsp Golden Barrel organic cane sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 1/4 cups buttermilk
- 1 large egg
- 1/4 tsp vanilla extract
- 1 Tbsp Golden Barrel coconut oil, or as needed
- In a medium-sized bowl, mix together dry ingredients: buckwheat flour, sugar, baking powder, salt, and baking soda. Set aside.
- In another medium-sized bowl, whisk together wet ingredients: buttermilk, egg, and vanilla extract.
- Pour dry ingredients into the wet ingredient and stir to combine until thick and smooth. Let sit for at least 5 minutes. You'll see bubbles appear.
- Melt coconut oil on griddle over medium-high heat. Using a 1/4 measuring cup, scoop out batter on hot griddle. Let cook for several minutes until batter is bubbly and edges are dry. Flip pancakes over and cook for another minute. Serve immediately with Golden Barrel Supreme Pancake and Waffle Syrup.
*If you don't have buttermilk, you can make your own by putting 1 1/2 Tbsp of vinegar into milk to measure 1 1/2 cups. Stir and let set for 10 minutes, until slightly curdled.
Recipe adapted from allrecipes.