(gluten free) buckwheat pancakes. These guys are undoubtedly my pancake staple. Way (way) better than the common ground pancakes- plus, they are pretty healthy. Fluffy and full of flavour, it is hard to believe these are gluten free (no one I’ve served them to can).
Plus, they can become vegan by substituting the eggs with chia eggs (ground chia soaked in water) and by substituting the yoghurt with a little extra almond milk. Do note, however, that they always come out fluffier when made with eggs rather than chia. Substituting the yoghurt is no biggie.
Add sliced bananas, blueberries (my favourite), and most definitely (good quality) maple syrup.
(gluten free) buckwheat pancakes
1 cup buckwheat flour
1 cup brown rice flour
2 tsp baking powder
1 1/2 tsp baking soda
pinch fine sea salt
1/3 cup yoghurt (full fat preferably)
1/2 – 3/4 cup almond milk (add little by little)
2 eggs, lightly beaten
1 tsp vanilla extract
2 TBS maple syrup
1 cup blueberries or a couple of sliced bananas (optional)
coconut or grapeseed oil (or cooking oil of choice)
maple syrup to serve
Whisk together the dry ingredients in a large bowl until thoroughly combined (buckwheat flour, brown rice flour, baking powder, baking soda and salt). In a separate bowl whisk together the liquid ingredients (yoghurt, 1/2 cup almond milk, eggs, vanilla extract and maple syrup).
Add the wet mixture to the dry and mix until just incorporated (do not over-mix, as it will result in tough pancakes). If needed (depends on brand flours used), you may need to add a bit more almond milk so the pancake batter is the right consistency (not too runny, but liquid enough to pour into the pan).
Cover the pancake batter with cling film and allow to rest for 10 minutes (important).
Heat up your pan and add coconut oil, grapeseed oil (or cooking oil of choice) and I (highly) suggest adding the blueberries or banana slices to each individual pancake right after you have poured the batter into the pan.