gluten-free-buckwheat-pancakes

 

gluten-free-buckwheat-pancakes
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Amazingly Fluffy Gluten Free Buckwheat Pancakes
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

These awesome gluten free buckwheat pancakes are fluffy & filling, and everything you need from a pancake. Just double/triple/etc. the recipe depending on how many you need to feed/how hungry you are!

Course: Breakfast
Cuisine: Dessert, Gluten Free
Servings: 2 person
Calories: 422 kcal
Ingredients
  • 0.5 cup buckwheat flour
  • 1 teaspoon caster sugar
  • 0.5 teaspoon baking soda
  • 1 pinch salt
  • 1 small egg
  • 0.5 cup milk Whole, lite, lactose fee, what ever you like
  • 1 dash vanilla extract
  • 1 teaspoon butter For cooking
Instructions
  1. We'll be combining the dry & wet ingredients separately first, so pop the buckwheat flour, caster sugar, baking powder & pinch of salt into a mixing bowl and combine, and then in another bowl put the milk, egg & vanilla extract and beat together.
  2. Once that's done, add a little of the wet ingredients to the dry ingredients and whisk. Keep slowly adding the wet ingredients, whisking constantly, until all ingredients are combined. You're looking for a thick paste consistency at first, and then for it to thin out. If you add the wet ingredients in too quickly the mixture will go really lumpy, but some lumps are okay! Don't freak out if there is some texture to yours, it doesn't make all that much of a difference to the end product.
  3. I like to let the mixture sit for a few minutes; I'm not sure if this does anything, but it just feels right. It's also the perfect about of time to make a cuppa.
  4. Get out your favourite pancake fry pan - a thick-bottomed (like me!) cast iron pan is best, as it will hold a more consistent heat, but use what ever you're comfy with. Heat it on a medium heat, and moisten (god I hate that word) it with a bit of butter. Get out a 1/4 or 1/3 cup measure (or free-hand it, depending on how big you like your pancakes), give the mixture a quick stir, and put one pancake measure in the pan at a time.
  5. Be on the lookout for small bubbles, starting from the middle and working their way out. Once there are a good amount of bubbles (or once it's been cooking for about 2-3 minutes), flip it! You can do it gently with a spatula, or go all bad-ass* "I can totally flip this in the air" style, it's up to you. Once you've successfully flipped it, or have picked it up off the ground, picked the cat hair out of it and put it back in the pan hoping no one saw you drop it, cook the other side for 1-2 minutes.
  6. I ideally like to pre-warm a plate in the oven to store the cooked ones on and then cover them in foil while I cook the others, but in reality when making these for friends they're gone as soon as they're off the pan!
Recipe Notes

*I am absurdly good at flipping pancakes in the air, hence me thinking anyone else who can do it is also a bad-ass, but no pressure!

This recipe is for amazing, fluffy gluten free buckwheat pancakes, but first, I have to take you back to my childhood, and to how I developed a deep love of all things buckwheat.

When I was a kid, my Mum would make me a dish called kasha, and it was (and still is) one of my favourite things in the world, above even fart jokes and laughing at people falling over; Even the thought of it takes me back to growing up in the hills and filling up on a bowl of this before a bug day of adventures. Kasha is simply boiled buckwheat groats, served with a bit of butter & salt, and is generally had for breaky, but I cook it now when I’m too lazy to make a full dinner. It’s particularity good for rainy winter nights, when you’re cuddled up on the couch with a blanket, no pants & movie and can’t be bothered even dealing with the Uber food delivery guy.

It was such a staple for me growing up that I was pretty surprised to find out that the non-woggy kids at school didn’t even know what it was. I loved bringing is weird foods for them to try, and think I single-handedly broadened the taste horizons of at least 25% of the kids at my Primary School. But I digress! Kasha was my introduction to buckwheat, and since then I will try anything I can get my hands on that has it in it.

When I figured out that I was gluten-intolerant, I was devo – I couldn’t have bloody pancakes any more! I was actually so worried about telling my Mum, because one of our ‘things’ was cooking pancakes when I’d visit on the weekend, and I didn’t want that to end. So I dug deep for a decent gluten free pancake recipe that didn’t have the texture of rubber spatula, and came up with the below after much trial an error.

I hope you enjoy these delish buckwheat pancakes as much as I do – please let me know how you go!

This is paired nicely with my Stewed Strawberries or just with some double cream and maple sugar, or your favourite topping. I used to love Milo & cream on mine when I was a kid, and highly recommend you try it!

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