If you’re looking for fluffy gluten free pancakes, you need to try these buckwheat pancakes! Even though buckwheat has “wheat” in the name, buckwheat flour is gluten free, and I love baking with it. These pancakes are also dairy free and refined sugar free!
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What is buckwheat?
Despite it’s name, buckwheat is NOT a type of wheat and is gluten free. It’s actually not even a grain (although it looks like one)! Buckwheat is technically a seed harvested from a plant that is similar to rhubarb. It’s a good source of fiber and is mineral rich, which just gives us more reasons to love it. The flavor isn’t overpowering in this recipe, the buckwheat just adds a subtle nutty flavor that you’re going to love!
Ingredients for gluten free buckwheat pancakes
- Buckwheat flour – The star of the show! I like this brand.
- Gluten free 1:1 flour – I typically use Bob’s Red Mill 1 to 1 (the blue bag) or King Arthur Measure for Measure
- Baking powder and baking soda for peak fluffliness
- Cinnamon – pairs well with buckwheat’s nutty flavor
- Salt
- Eggs
- Dairy free milk – I used almond milk. Any plant-based milk will work!
- Maple Syrup
- Oil – I used grapeseed oil, but any oil should work.
- Apple cider vinegar – It helps activate the baking soda to make the pancakes fluffy.
- Vanilla extract
Tools you need to make fluffy buckwheat pancakes
- Mixing bowls – You’ll need one medium bowl for the wet ingredients and one larger bowl for the dry ingredients.
- A whisk – to blend the wet and dry ingredients together
- A griddle or pan to make the pancakes in. I have a griddle that fits on top of my gas stove, but an electric griddle would work great too!
If you’re more of a waffle person…
Try out this recipe for Red Velvet Waffles. It’s gluten free and vegan, and so delicious!
Gluten Free Buckwheat Pancakes
Ingredients
- 1 1/4 cup buckwheat flour
- 1 1/4 cup gluten free 1:1 flour
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp salt
- 2 eggs
- 2 cups dairy free milk
- 1/4 cup maple syrup
- 2 tbsp oil
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
Instructions
- Whisk all the dry ingredients in a large bowl.
- Whisk the wet ingredients together in a medium sized bowl.
- Add the wet ingredients to the dry and stir to combine.
- Let the batter rest for 10 minutes.
- Heat a griddle or pan and lightly oil it.
- Pour 1/3 cup panckae batter for each pancake and flip when you no longer see tiny bubbles on the surface.
- Repeat with the remaining batter.
