Saturday mornings and pancakes just go together in my book. Over the years I have a gluten free blend pancake (this one), and grain free pancakes (here and here), along with trying others recipes for coconut flour and almond flour pancakes. The gluten free blend is great but a lot of ingredients. If you keep all those flours on hand at all times, they are a great choice. If you don’t, they are just expensive pancakes. I love the grain free pancakes but with my kids they’ve been hit or miss. Coconut and almond flour pancakes my kids won’t even touch. So I’ve been trying different things to make a simple recipe my kids will enjoy every single Saturday. I have finally been successful! My kids love buckwheat flour pancakes! Having clients with a variety of food sensitivities, I made sure to include egg free and vegan options as well.
Buckwheat is the seed of a fruit in the same family as rhubarb and is gluten free. In my experience buckwheat is most similar to wheat flour in its uses, however, it is a bit bland. One thing I really appreciate is that it is dense and filling unlike wheat. I like my breakfast to fill me up longer than 30 minutes!
For this recipe I added applesauce and a touch of cinnamon to add extra flavor. Applesauce is a great egg replacement so if you are allergic to eggs, just replace the one egg in the recipe with another 1/2 cup of unsweetened applesauce.
I use both baking soda and baking powder for these pancakes. The baking soda helps make them a bit more dense plus hold together nicely (especially if you are going egg free), while the baking powder makes them fluffy. Make sure to get an aluminum free version of baking powder though, aluminum is bad news. Then a little vanilla, honey, milk (or milk alternative), and salt to complete the recipe.
This makes a total of 24 3-4 inch sized pancakes for a total of 6 servings. These freeze and reheat nicely when reheated in the oven. Turn the oven on to 350 and cook each side for 4-5 minutes. Top with real maple syrup, fruit compote, or fruit infused syrup!
I hope you enjoy this recipe!
Buckwheat Flour Pancakes
- 1 1/2 cups certified gluten free buckwheat flour
- 1/2 tsp aluminum free baking powder
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- 1/4 tsp sea salt
- 1/2 cup unsweetened applesauce
- 1 egg or another 1/2 cup unsweetened apple sauce
- 1 1/2 cups almond milk or milk of choice
- 1 Tbsp honey or maple syrup
- 1 tsp gluten free vanilla extract
- Butter or coconut oil for cooking
- In a large mixing bowl, add in all ingredients and mix well.
- Add in all liquid ingredients and mix well, breaking up any clumps.
- Preheat your skillet on medium heat, then add butter or coconut oil coating the cooking area.
- Make 3-4 inch diameter pancakes. Cook on one side until the edges start to cook and there are bubbles in the middle (about 4-5 minutes), then flip and cook another 4-5 minutes.
- Continue until you have cooked up all the batter. To keep warm while cooking, place on a plate and cover with a dish towel.
- Serve with real maple syrup, fruit compote, or chopped fresh fruit!