Try my buckwheat pancakes to bring variety to your breakfast repertoire! Delicious, nutritious and naturally gluten-free, these pancakes will start your day off right.
I’ve been meaning to share my favourite buckwheat pancake recipe for a long time but seeing that I have a long list of recipes to share, it had to wait.
Thankfully I finally got around to it, and I hope you will love this delicious pancake recipe as much as my family loves it because if you do, you will get to enjoy something that tastes good and has incredible health benefits.
Recipe Ingredients
My buckwheat pancakes recipe is made entirely out of buckwheat flour, no wheat flour added, which makes these pancakes naturally gluten free.
Of course, that is not the only reason they are good for you. Buckwheat flour is a unique source of protein, carbohydrates, vitamins and minerals. It is in fact not a grain but a fruit related to wild rhubarb, so this recipe for buckwheat pancakes is suitable for grain free diets.
I have written about buckwheat quite a bit on my blog already as I am a big fan where I share more about this wonderful fruit. This post How Do I Eat Buckwheat goes more in depth about its health benefits.
Buckwheat flour is also lower in fat than wheat flour, which makes it a good option for those watching their caloric intake.
You might be thinking health benefits aside, the taste of buckwheat flour is not to everyone’s taste. And I can agree with that.
The buckwheat flour gives the pancakes quite a pronounced nutty taste. It also makes them quite dark in colour. This might turn some people off.
The good new is that buckwheat taste is acquired, and the more you are exposed to it, the more you love it! Ask any Russian!
Recipe Top Tips
- Use light buckwheat flour, which is made by grinding the buckwheat groats without the husk. As you can guess, the husk is responsible for that distinct buckwheat taste.
- Use vanilla and lemon zest in your pancake recipe to brighten and lift the heavy buckwheat taste.
- Use fresh fruit and chocolate shavings as toppings to balance out the pronounced taste of the buckwheat flour. You will need a very small amount of heart healthy dark chocolate to turn these healthy pancakes to seem very indulgent. As a bonus you will discover that dark chocolate and buckwheat flour are a match made in heaven.
I hope I have convinced you to give these buckwheat pancakes a go. If you do try this recipe, I would love to see your results. Simply tag @vikalinka in your Instagram snaps for me to see them!
And if you are a buckwheat diehard already, why not try these recipes:
Ingredients
- 2 eggs
- 2 cups/500ml milk
- 2 tsp vanilla
- 1 lemon zest only
- 2 cups/250g light buckwheat flour
- ½ tsp salt
- 3 tsp baking powder
- 1 tsp baking soda
- 3 tbsp sugar
- 4 tbsp butter melted
Instructions
- In a large bowl combine eggs, milk, vanilla and lemon zest with a whisk.
- Then add ⅓ of the flour and mix well to avoid lumps, add the rest of the flour and other dry ingredients and mix. Then add melted butter and mix the batter until well combined.
- Cook pancakes on a hot non-stick frying pan in 1 tbsp of oil over medium heat. Pour a ladleful in the middle of the pan and let it cook until you see bubbles form and the surface of the pancake is dry, then flip and let it cook for 1 minute longer. Repeat until all batter is used. ( Add more oil to the frying pan by 1 tbsp as needed.)
- Serve the pancakes with whipped cream and fresh fruit or any other topping of your choice like yogurt, honey, maples syrup, crushed nuts, etc.
