Sunday has rolled around again, and you all know what that means… right?! Pancakes! But these aren’t any ole pancakes, oh no, these are super light + fluffy buckwheat pancakes! Which means everyone can enjoy them because they’re completely gluten free. Not to mention they’re free of all dairy and nuts, with zero added sugar… unless of course, you ‘accidentally’ drown them in maple syrup. I swear it was an accident (insert winky face emoji here).Now I completely understand that not everyone likes the flavour of buckwheat flour. If that is you, (like my mum), then you can easily swap it out with a GF flour mix or even spelt flour if your not gluten sensitive. But promise me you won’t knock it till you try it! I for one am someone who loves the earthy, nutty flavour of buckwheat flour. Which is one of the main reasons you will see a lot of my recipes call for it.
I will admit one thing though. I have tried a store bought buckwheat pancake mix in the past and it was inedible, to say the least. Not only did it have a ton of unnecessary ingredients, but they didn’t even resemble or have a similar texture to traditional pancakes. Which I find extremely confusing, considering my recipe has very few ingredients, is embarrassingly simple and tastes like perfection (if I do say so myself). But I guess it just goes to show that your usually better off making things from scratch. Not only do you have control over the ingredients, but you can enjoy your meal knowing that you have already accomplished something for the day… Perfect light + fluffy buckwheat pancakes.
- 1 large egg
- ½ cup buckwheat flour *
- ⅓ cup plant milk / filteredwater (I use almond milk)
- ½ teaspoon baking powder *
- 1 tsp coconut oil, for cooking
- Whisk together the egg with your choice of liquid. Add the buckwheat flour and baking powder, whisk until smooth. The batter should be thick but pourable, feel free to add a touch more liquid or flour for your desired consistency.
- Heat a frying pan on low to medium heat.
- Roughly pour ¼ cup of the pancake batter into the frying pan and cook for 2-3 minutes or until small bubbles appear. Flip and cook for another 1-2 minutes.
- Transfer to a plate and continue cooking the remaining batter.
* Make sure your baking powder is aluminium and gluten free if gluten intolerant
Make a big batch of these pancakes and store them in the freezer in individual portions. Pop them in the toaster to lightly heat through for a quick and easy breakfast.