I have been on the hunt for a gluten free pancake for a while now and have experimented with a few different flours including coconut & teff. The results haven’t been amazing, until I found a simple buckwheat pancake recipe that I have given a tweak to and made my own. These pancakes really work because they are super fluffy and the buckwheat lends a lovely nutty taste. Despite the misleading name it is totally gluten free, and like quinoa it’s a seed not a grain. This makes it high in protein and super healthy as it’s rich in magnesium, nature’s relaxant, as well as disease-fighting flavonoids, a group of plant chemicals thought to have powerful antioxidant effects. You can go wild and top with whatever you fancy – sweet or savoury. I generally like to add a few berries, some nuts & seeds (which you could also gently toast with some coconut oil, cinnamon and a dash of maple for a taste sensation) and a dash of cacao nibs for extra crunch.
- 1 cup buckwheat flour
- 1¼ cups dairy free buttermilk (see below) – I tend to use Koko coconut milk and this works really well
- 1 tablespoon coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1 large egg
- Pinch of salt
- Coconut oil, to fry
- Make the dairy free buttermilk by combining your milk with 1 tbsp and 3/4 tsp. of lemon juice. Stir and leave for 5 mins.
- Make the pancakes by mixing together all the dry ingredients in a bowl (flour, sugar, baking powder, baking soda, salt). In a separate bowl, add your egg & vanilla extract to your buttermilk and beat together.
- You can then combine all ingredients together and don’t worry if you have a few small lumps, that’s normal.
- Preheat your frying pan over a medium-low heat and brush with coconut oil. Scoop a good size blob of batter in to the frying pan and cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes and then flip and cook on the other side for another couple of minutes.
- Serve with a choice of fruit, nuts, yoghurt etc. Or go savoury and try some feta, pine nuts & spinach with a drizzle of tahini.