Gluten Free Buckwheat Pancake Recipes
Light, nutty, and rooted in tradition these gluten free buckwheat pancakes are a nourishing start to your morning. Crafted by Tuscan-born chef Matteo Romano after a gluten diagnosis, they blend heritage and health for a comforting, satisfying breakfast.
Equipment
- mixing bowls
- whisk
- nonstick skillet or griddle
- measuring cups and spoons
- spatula
Ingredients
- 1 cup buckwheat flour (light or dark)
- 1 tbsp coconut sugar or maple syrup
- 1 tsp baking powder
- 1 pinch sea salt
- 2 eggs (or flax eggs for vegan)
- 0.75 cup unsweetened almond milk (or milk of choice)
- 1 tbsp melted coconut oil or butter
- 1 tsp vanilla extract (optional)
Instructions
- In a large bowl, whisk together the buckwheat flour, baking powder, and sea salt.
- In a separate bowl, beat the eggs, almond milk, melted oil or butter, and sweetener.
- Combine wet and dry mixtures. Stir until smooth but do not overmix.
- Let the batter rest for 5–10 minutes to hydrate the buckwheat flour.
- Heat a greased nonstick skillet or griddle over medium heat. Pour ¼ cup of batter for each pancake.
- Cook 2–3 minutes on each side until bubbles form and edges firm up. Flip and cook another 2 minutes.
- Serve warm with your choice of toppings: berries, maple syrup, Greek yogurt, or nut butter.
Notes
Make them vegan by swapping eggs for flax eggs and using dairy-free milk. Add protein with collagen peptides or cottage cheese. These pancakes freeze well perfect for batch meal prep. Serve with berries, maple syrup, or Greek yogurt for variety.
Nutrition
Calories: 215kcalCarbohydrates: 23gProtein: 7gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gCholesterol: 93mgSodium: 140mgPotassium: 220mgFiber: 3gSugar: 2gVitamin A: 180IUCalcium: 80mgIron: 1.5mg
Tried this recipe?Let us know how it was!