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  • Jefferson Adams
    Jefferson Adams

    Really Good Gluten-Free Buckwheat Pancakes

    Reviewed and edited by a celiac disease expert.

      This recipe blends buckwheat flour with almond flour to deliver fluffy, delicious gluten-free pancakes that are sure to please.


    Caption: Image: CC--jeffreyw

    Celiac.com 02/16/2019 - Despite having the word 'wheat' in its name, pure buckwheat is gluten-free and safe for people with celiac disease. These light, fluffy, delicious buckwheat pancakes are a celebration of really good gluten-free cooking. They are sure to disappear at breakfast and leave lots of happy eaters in their wake.

    Ingredients:

    • ¾ cup buckwheat flour
    • ¾ cup almond flour (in a pinch, use all-purpose gluten-free flour, or just use all buckwheat flour)
    • 3 tablespoons sugar
    • ½ teaspoon salt
    • 1 teaspoon baking soda
    • 3 tablespoons butter, melted
    • 1 egg
    • 1-2 cups buttermilk*
    • ½ cup pecans, chopped, optional
    • 1 tablespoon maple syrup, more to serve the pancakes

    Instructions:
    In a large bowl, whisk together flours, sugar, salt, baking soda.

    Pour the melted butter over the dry ingredients and start stirring.

    Beat the egg with a fork and stir it into half of the buttermilk. Add the buttermilk/egg mixture to the dry ingredients.

    Slowly add in the rest of the buttermilk,* maple syrup and vanilla, and mix until the batter is desired thickness. Try to err on the thick side, and thin with buttermilk as needed.

    *Note: If you don’t have any buttermilk on hand, you can make 1 cup of buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of whole milk. You’ll need up to 2 cups for these pancakes. Make batter to desired thickness.

    Ladle about ¼ cup batter at a time onto an oiled, medium-hot griddle.

    Cook about 1-2 minutes until bubbles are well-formed around edges of pancakes, and bottom is desired brownness.

    Turn and cook other side, about 1-2 minutes until done. 

    Serve with butter, and warm maple syrup.

    Note: Pecans make a delightful addition to these pancakes. Either add them to the batter, or serve them warm with finished pancakes.

    Edited by Jefferson Adams


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    This is regarding the Buckwheat pancakes recipe from Jefferson Adams.  I was excited about making this recipe, but I am afraid that the measurements are not quite right.   I believe 2 cups of milk is too much.  I followed your instructions and after adding just the first cup of milk with egg the batter was already too thin.  Another problem was that they wanted to burn almost instantly.  I never did add the second cup of milk.  I like the ingredients and would like to see this recipe improved.

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    Thanks for posting this fluffy and flavorful pancake recipe, Jefferson. I went with all buckwheat flour and they were lovely! I had it alongside some scrambled eggs that I added the remaining buttermilk to :)

    IMG_0475.jpg

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    On 3/1/2019 at 10:03 AM, Guest Marie B said:

    This is regarding the Buckwheat pancakes recipe from Jefferson Adams.  I was excited about making this recipe, but I am afraid that the measurements are not quite right.   I believe 2 cups of milk is too much.  I followed your instructions and after adding just the first cup of milk with egg the batter was already too thin.  Another problem was that they wanted to burn almost instantly.  I never did add the second cup of milk.  I like the ingredients and would like to see this recipe improved.

    Sorry about that! I've adjusted the directions a bit. Enjoy!

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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