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These Gluten Free Buckwheat Pancakes are light and nutty and perfect for a weekday breakfast, a lazy weekend morning, or even for entertaining guests!
Getting out of bed in the morning is hard. Especially when it’s cold and dark outside. How about treating yourself to some bright and cheery worth-getting-out-of-bed-for pancakes!
Nutty in flavor, yet light in texture, they are kid friendly and can easily be made ahead of time.
They’re also gluten-free, oil-free, dairy-free, egg-free, and refined sugar-free. Welcome into your world these beautiful Gluten Free Buckwheat Pancakes!
And top them off with my sticky sweet Toasted Banana Caramel Sauce.
What is Buckwheat?
Buckwheat, despite its name, doesn’t contain wheat. In fact, it’s not even a grain at all.
It’s actually a fruit seed and is related to the rhubarb family.
Buckwheat is high in minerals, fiber, antioxidants and easily digestible protein. It gives these pancakes a delightful nutty flavor, while being incredibly healthy.
At first glance you might think these are chocolate pancakes, but it’s just the dark color of the buckwheat. Different brands produce different variations on color.
And, although they might look dense, they aren’t at all. We devoured most of these buckwheat pancakes with rivers of banana caramel, but my girls liked them just as well plain.
While these pancakes come together quickly and only take a few minutes per side to cook, if you still want something quicker, you can whip up a batch (or double) when you have time and then freeze the pancakes for a super easy weekday breakfast.
Simply pop the frozen pancake into the toaster or microwave for a couple seconds and voila! A stack of delicious pancakes beckoning you makes waking up a tad bit easier!
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Gluten Free Buckwheat Pancakes
Ingredients
- ¾ cup buckwheat flour
- ½ cup brown rice flour
- 2 tablespoons flaxmeal
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 ¼ cup non-dairy milk
- ¼ cup pure maple syrup
- 1 teaspoon pure vanilla extract
To serve
- sliced bananas or fruit of choice
- Toasted Banana Caramel Sauce
Instructions
- Whisk the dry ingredients together.
- Whisk the wet ingredients together.
- Pour the dry ingredients into the wet ingredients and mix until just combined.
- Heat a large skillet over medium heat and spray with cooking spray. When the skillet is hot, using a ¼ measuring cup (⅓ is fine too, for a bit larger pancakes), pour in the batter. Do not crowd the pan.
- When bubbles start to form and pop on the top of the batter, flip it over, and cook for another couple of minutes until cooked through. Adjust the heat as necessary. Repeat for remaining batter.
- Serve warm with your favorite toppings. We love these with fresh bananas and berries and my Toasted Banana Caramel Sauce..
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Elizabeth Diane says
This looks like a wonderful recipe! Buckwheat pancakes are a near-daily staple for me! I look forward to trying this one.
If you’re interested in mine, I use only buckwheat flour, salt, baking soda, hemp mylk, and a splash of raw cider vinegar to make it fluffy. I add ground chai tea, or lots of cardamom if I want some extra flavor. Its soooo fast and easy! Nutritious and satisfying!! I top with organic maple syrup or local honey, some nut butter and raw coconut oil, with occasional fruit.
Thanks for sharing this 😄
Jenn Sebestyen says
That sounds wonderful. Love the idea of adding chai!
Becky says
Oh man, buckwheat pancakes are my fave. These look great!
Jenn S. says
Thanks, Becky! They are definitely a nice change from the usual.
cookingontheweekends says
My GF son will adore these and I just love the earthy flavor of buckwheat!
Jenn S. says
Thanks, Valentina! I can’t wait to experiment with buckwheat more. It’s so good! I hope your son loves them!
Audrey @ Unconventional Baker says
I love buckwheat so much — such a versatile pseudo-grain <3 I make crepes from it a lot. Love the look of your pancakes — and that caramel on top looks to-die-for 🙂
Jenn S. says
Thanks, Audrey. I can’t wait to experiment with buckwheat more! I’ve always been afraid to make crepes…they seem difficult to me, but maybe that’s just in my head. And, yes, the caramel is sooo good! Thanks!
Jenn S. says
Thank you, Gin! I see you are a maple syrup fan as well. I should own stock in it I eat so much!!
spabettie says
I’d LOVE to have these ready to pop in the toaster in the morning, ha! I haven’t had a buckwheat pancake in a while – another plus is that they stick with you a while, tasty and satisfying!
Jenn S. says
Yes, very filling as they are high in fiber and protein. Nothing better than an easy breakfast so you have more time to sip the coffee, right?! Thanks, Kristina!
Howie Fox says
Woow, these look so good!! I never made pancakes with buckwheat yet! Will deffo try them out at some point, thanks 🙂
Jenn S. says
I think you would love them. Thanks, Howie!
Vanessa @ veganfamilyrecipes says
I’ve been craving pancakes all morning! This is torture! I’ll definitely have to make some tomorrow 🙂 Love you gorgeous pictures Jenn 🙂 Pinning 🙂
Jenn S. says
Thank you so much, Vanessa! Please come back and let me know how they turn out! Enjoy!
Vicky @ Avocdo Pesto says
Love how these pancakes are made with buckwheat flour. Being Russian I grew up eating buckwheat for years, but never in the flour form. Love how healthy you have made these : ))
Jenn S. says
Thanks, Vicky! How did you eat buckwheat? I’ve never had it in whole form. Would you use it like any other grain?
Vicky @ Avocdo Pesto says
Yep – you cook it just like you would quinoa and then you would prepare some sort of sauce to go with it. My mom used to pan fry mushrooms and onions and then add a bit of sour cream to those, mix that together and serve that over the buckwheat. Or for leftover buckwheat in the morning we would heat it up in a pan and then crack an egg into it, to scrambled it all together.
Jenn S. says
Oh, yum…that reminds me of stroganoff a little bit. Used it eat that all the time as a kid…over noodles. Love the idea of it over a “grain” though. I have heard of buckwheat porridge now that I think about it. I am going to try some of these idea…yum! Thanks!
Vicky @ Avocdo Pesto says
Yep stroganoff is another dish that my mom would serve over buckwheat! Hope you enjoy it! Not sure how easy it is to find it in a regular grocery store – we always buy it at the Russian store so if there is one near you they will definitely have it.
Jenn S. says
I think Bob’s Red Mill makes regular buckwheat and there is a store by us that basically has an entire 1/2 aisle dedicated to BRM. 🙂 It’s pretty awesome! 🙂
Linda @ Veganosity says
YUM! I haven’t had buckwheat pancakes in years. I love them! This looks like a great recipe, Jenn. And thanks for sharing the adorable story. So cute! 🙂
Jenn S. says
Thanks, Linda! It’s funny whenever I’m looking at Yummly, if C is beside me she says, “I like that. I like that. I like that. I like that” to pretty much EVERY picture…lol!