Delight the kids with these fluffy Gluten-free Buckwheat Pancakes

Pancakes must be up on the top of any child’s favourite breakfast list (and some adult’s too). I always feel extra homely when we serve up a generous stack of homemade pancakes. Perhaps it’s the smells that fill the kitchen, the warm sweet taste or the pure delight on everyone’s faces.

These Gluten-free Buckwheat Pancakes are a treat in our household - something we reserve for special occasions like birthdays, Easter or Christmas. Made of whole food ingredients, these pancakes don’t leave you feeling bloated, sluggish or hyper even if you have one too many.

Homemade Gluten-free Buckwheat Pancakes are so easy to make, there really is no excuse to resort to a premade pancake mix. And the taste is so much more superior!

What is buckwheat flour?

Despite its name, buckwheat flour isn’t wheat or related to the wheat family so it is naturally gluten-free. It’s actually closer to the rhubarb family.

Buckwheat is derived from seeds of a flowering plant and is available in grouts or flour. You can use it to make baked goods like bread, biscuits and pancakes, savoury crackers, noodles and pasta or even use it to make porridge or granola.

For those with gluten sensitivity, buckwheat is a great grain alternative. It’s also a good source of fibre and other nutrients like protein and B vitamins.

How to make Gluten-free Buckwheat Pancakes

To make these Gluten-free Buckwheat Pancakes, place the buckwheat flour, almond meal, baking powder, baking soda and cinnamon into a sieve. Sift into a large mixing bowl, add the chia seeds and set aside.

Lightly beat the eggs with a fork and add your chosen milk. Mix in the maple syrup and vanilla.

Making a small well in the flour, pour the liquid into the dry mix and stir to combine until there are no bumps.

Place a frypan over medium heat and melt a dollop of butter or coconut milk. Spoon the pancake batter into the pan. If you are adding berries, you can pop a few onto each pancake now. Allow the pancakes to cook for about 2-3 minutes or until bubbles form across the surface. Flip and cook for another minute or two so the pancakes are set in the middle.

Remove and repeat with the remaining buckwheat pancake batter. If the batter becomes too thick, add some more milk or water.

Serve with your choice of toppings such as berries, honey, maple syrup, coconut, nuts and seeds.

If you try making your own Gluten-free Buckwheat Pancakes, please let me know!

Leave a comment, send this post to a friend, pin it, or take a photo of your cooking and tag me on Instagram!

HAPPY FLIPPING!

Gluten-free Buckwheat Pancakes

Prep time: 5 mins | Cooking time: 10 minutes

Ingredients:

1 cup buckwheat flour

1/2 cup almond meal

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp cinnamon

1 tbsp white chia seeds

2 eggs

1/2 tbsp maple syrup

1 tsp vanilla

1.5 cups milk of choice (I use 1 cup of coconut milk and 1/2 cup of water)

butter or coconut oil for frying

1/2 cup of berries (optional)

Instructions:

Place the buckwheat flour, almond meal, baking powder, baking soda and cinnamon into a sieve. Sift into a large mixing bowl, add the chia seeds and combine before setting aside.

In a small bowl, lightly beat the eggs with a fork and add your chosen milk. Mix in the maple syrup and vanilla.

Make a small well in the flour and pour the liquid into the dry mix. Stir to combine until there are no bumps.

Mix together. You might need to use clean hands to start forming a dough and helping the butter melt. If the dough is too dry, add some more milk.

Place a frypan over medium heat and melt a dollop of butter or coconut milk. Spoon the pancake batter into the pan. If you are adding berries, you can pop a few onto each pancake now.

Allow to cook for about 2-3 minutes or until bubbles form across the surface. Flip and cook for another minute or two so the pancakes are set in the middle.

Remove and repeat with the remaining buckwheat pancake batter. If the batter becomes too thick, add some more milk or water.

Serve with your choice of toppings such as berries, honey, maple syrup, coconut, nuts and seeds.

Note:

I choose to use the light buckwheat flour as the flavour isn't as strong.

You can use blanced or natural almond meal. If you have a fussy eater, opt for the blanced to achieve white pancakes.

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