Buckwheat pancakes recipe – Kick start your day with these delicious wheat and dairy free pancakes with a sweet apple and cinnamon topping.
Wakey!Wakey! Rise and shine sleepy heads!! Are you ready for some buckwheat pancakes topped with apples and cinnamon infused syrup? Are you fedup of eating the same thing over and over again? Are you looking for some variety that’s simple, tasty and healthy – all in one serving? Well let me introduce you to my new gluten free best friend…….BUCKWHEAT FLOUR!
What is buckwheat flour
Many people tend to ask the following questions “is buckwheat gluten free?” or “are buckwheat pancakes gluten free?” Well contrary to the name, buckwheat is actually a member of the rhubarb family.
It is indeed a flour that is free from gluten and a more viable alternative for people with gastrointestinal problems like celiac, IBS or other autoimmune disease which may have an impact on the lining of the gut.
The texture and versatility of buckwheat flour
What I love about buckwheat flour is how versatile it is and it’s nutty flavour. The texture is more on the softer side with a hint of denseness but nothing too major. Some people prefer to pair it with another flour such a brown rice as I have done to remove that slightly dense edge.
Health benefits of buckwheat flour vs refined flour
While we are on the subject of health buckwheat seems to be a good choice for blood sugar level management which means it’s suitable for diabetes as the glucose isn’t disturbed upon consumption.
It also ……..
- Contains highly digestible proteins
- High in minerals and Antioxidants
- Allergy free also gluten and wheat free
- Fibrous which assists with healthy bowel movements
How to make buckwheat pancakes with almond milk and brown rice flour
I had these pancakes several times before I managed to get them to hold up. The measurements used are very very precise so please follow them accordingly. The only adjustment that I feel can be made is adding half of another gluten free such as white sorghum or sweet rice flour.
Aside from that, just stay on track to avoid being disappointed or wasting your pancake batter.
You don’t need any fancy gadgets to make these healthy buckwheat pancakes. I made them with a hand held whisk, no immersion stick, food processor or blender was required.
Dry ingredients – These include the buckwheat flour, coconut sugar, baking powder, soda and pink salt in a large bowl.
Dairy free buttermilk – Make your own dairy free version of this by mixing together the almond milk with lemon. The milky mixture will curdle slightly after a few times. I leave mine to rest for about 5 minutes prior to using it
Wet ingredients – That would be the buttermilk, eggs and vanilla. Combine these ingredients together then whisk them into the flour blend.
The buckwheat pancake mix should be loose, not too runny but definitely not thick and doughy. The best way to describe it is scoopable batter that spreads (hope that makes sense).
Pan – I used butter to grease my pan with each pancake that I made but coconut oil works really well too. I melted it before adding a dollop of batter to my crepe pan. The size and thickness depends on what you prefer but do keep in mind that the recipe contains a raising agent.
You want the pancakes to be nice and golden per side. Allow each side to brown prior to flipping the pancake over, then repeat this step with the rest of the batter.
Apple and cinnamon topping – Honesty!! The topping is what crowns these pancakes, it was soooo delicious and takes away from that typical gluten free texture experience. Grab some apples I used 2 apples but you can easily chop a few extra.
I peeled mine but you can keep the skin on if you want extra fibre and cooked the apples in a butter/coconut sugar mixture until soft. Once the apples completely soften and turn almost translucent then add the syrup.
How do buckwheat pancakes taste
If using only buckwheat flour without any additional flour mixed in then it’s quite dense. It’s has a nutty dense taste because buckwheat is a wholegrain (hull and bran in tact) so it’s more dense than other GF flour such as white sorghum, brown rice or sweet rice flour.
You can make these pancakes neat using solely buckwheat flour but this may result in a very dense pancake.
Other breakfast recipes you may like
Steps of making buckwheat pancakes (with pictures)
Add the dry ingredients to a medium bowl then add the wet ingredients to the exact same bowl.
Whisk the into a smooth batter then ladle/scoop some of the pancake batter onto a greased (butter or coconut oil) pan and cook each side until brown.Print
Start the day with these delicious buckwheat pancakes – Gluten free, dairy free
- Prep Time: 8 mins
- Cook Time: 5 mins
- Total Time: 13 mins
- Category: Breakfast
1 cup of buckwheat flour + 3/4 cup of brown rice flour
1 1/4 cup of almond milk + 1 tbsp of lemon
1 large egg (free rage, if possible)
1 tbsp. of coconut palm sugar
1tsp of vanilla extract
1/4tsp of Himalayan pink salt
1tsp of baking powder (aluminium & gluten free)
Coconut oil or dairy free butter for frying the pancakes
For the apple and cinnamon topping
2 tbsp of dairy free butter
2 tbsp of coconut sugar
1/2 tsp of cinnamon
1/4 cup of coconut nectar (can use maple, agave or other low GI sweetener)
- In a medium sized bowl add both flours, coconut sugar, baking soda, powder and pink salt
- In a separate bowl mix the almond milk with 1 tbsp of lemon, it will start to curd. Leave to rest for for 5 minutes.
- Once the milk has curdled crack the egg and beat with the milk and vanilla
- Pour the wet ingredients into the dry bowl and whisk by hand until the batter is smooth.
- Preheat the pan on low to medium heat and add a splash of coconut oil or butter and rotate around.
- Ladle the amount of pancake batter desired onto the pan and allow to cook until golden brown.
- Flip over the pancake and brown the other side.
- Repeat the previous step with the remaining batter.
- Prepare the topping by peeling and coring the apples.
- Once peeled and cored, chop the apple into small pieces to stop the apples from discolouring add the apple to a bowl of warm water with 1 tsp of pink salt as you chop each apple.
- Rinse off the apple (if let to rest in salt water).
- Melt butter on medium heat then add the coconut sugar and stir until it dissolves.
- Once the butter has dissolved as the apples and caramelise for 10 minutes.
- Around 7 minutes into cooking add the cinnamon and syrup and cook for a further 3 minutes
- Serve with the pancakes