We love the earthy flavor of buckwheat and molasses in these delicious pancakes. Enjoy topped with blueberries, bananas, and pure maple syrup for a delicious breakfast the whole family will love. Or for a super healthy version, top pancakes with unsweetened applesauce…my favorite!
With less than 10 ingredients, make these buckwheat pancakes and start your day with a smile…
Buckwheat…a Superfood
Buckwheat flour is an excellent alternative for people with celiac disease or gluten intolerances.
Did you know that this highly nutritious flour contains four times as much fiber as whole wheat flour? And loaded with protein, the protein in buckwheat is a complete protein containing all eight essential amino acids.
mise en place
For this recipe, we used Bob’s Red Mill Organic Buckwheat Flour and King Arthur’s Gluten Free All-Purpose Flour.
Easy Recipe Steps
- Make flax eggs by whisking together water and flaxseed meal.
- In a large bowl, whisk together buckwheat flour, gluten-free flour, xanthan gum, baking powder, baking soda, and salt. Set aside.
- Return to the flax eggs and whisk vigorously. Add alternative milk, molasses, and melted vegan butter to the flax eggs. Whisk to combine. Add wet ingredients to dry ingredients and whisk until combined.
- Portion 1/4 cup of batter for each pancake onto a lightly greased preheated skillet or cast iron pan. We like to use a blue #16 portion scoop for portioning the pancakes. Cook until golden brown, about 2 minutes before flipping each pancake over. Cook for another 2 minutes. Keep pancakes warm while cooking remaining pancakes.
These healthy buckwheat pancakes are the perfect base for all kinds of toppings from pure maple syrup, fresh fruit, cooked apples, to sunflower seed butter and so many more. Be sure to try my favorite, buckwheat pancakes smothered in unsweetened applesauce.
Freeze any extras and toast gently to reheat.
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Buckwheat Pancakes
Yield 12 pancakes
Free of: gluten and top 9 allergens.
Ingredients
6 tablespoons water
2 tablespoons flaxseed meal
1 cup buckwheat flour
1 cup gluten-free all-purpose flour
1/2 tsp xanthan gum (omit if using a flour blend with xanthan)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1-3/4 cups alternative milk, such as plain gluten-free oat milk or unsweetened hemp milk
1/4 cup molasses
4 tbsp vegan butter, melted and cooled to room temperature, such as Earth Balance Soy Free Buttery Sticks
Assorted toppings, such as pure maple syrup, bananas, blueberries, cooked apples, peaches, and unsweetened applesauce.
Instructions
- Preheat a skillet or cast iron pan over medium heat.
- In a medium bowl, make the flax eggs by whisking together water and flaxseed meal. Set aside for 5 minutes.
- In a large bowl, whisk together buckwheat flour, gluten-free flour, xanthan gum, baking powder, baking soda, and salt. Set aside.
- Return to the flaxseed mixture and whisk vigorously. Add milk, molasses, and vegan butter and whisk to combine.
- Add wet ingredients to dry ingredients and whisk or stir until combined. The batter should be slightly lumpy.
- Lightly grease the skillet and portion 1/4 cup of batter for each pancake. We like to use a blue #16 portion scoop for portioning pancakes. After 2 minutes, when the pancakes are golden brown on the bottom, flip them over and cook for another 2 minutes. Place on a tray and keep warm in an oven heated to 170-200 degrees F. Repeat with remaining pancake batter.
- Serve with pure maple syrup and/or toppings of choice.
Notes
For this recipe, we used Bob's Red Mill Organic Buckwheat Flour and King Arthur's Gluten Free All-Purpose Flour.
Courses Breakfast & Brunch