|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||38%|
|Saturated Fat 18g||92%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 5g||18%|
|Total Sugars 7g|
|Vitamin C 1mg||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe makes delicious, melt-in-your-mouth buckwheat pancakes that are also dairy free and gluten free. The batter includes both buckwheat flour and gluten-free all-purpose flour — buckwheat flour is made from ground-up buckwheat groats, which are naturally free of gluten. To make the pancakes dairy free, non-dairy milk is called for. Coconut milk will add a nice subtle flavor, but you can use any type you prefer. Just keep in mind the pancakes are not vegan as the batter does contain eggs.
If you've never used coconut oil to top your pancakes, this is a good recipe to try it with. The coconut oil is mellow in flavor and accentuates the sweet buckwheat flavor in the most wonderful way, especially with a drizzle of pure maple syrup.
1 1/2 cups organic buckwheat flour
1/2 cup gluten-free all-purpose flour
2 teaspoons baking soda
1/8 teaspoon ground cinnamon, optional
1 teaspoon salt
2 cups coconut milk, or almond milk, soy milk, or another dairy-free milk of your choosing
2 large eggs, lightly beaten
2 tablespoons maple syrup, plus more for serving
2 tablespoons extra-virgin olive oil, cold-pressed if available
1/2 teaspoon pure vanilla extract
1 to 2 tablespoons virgin coconut oil, for cooking and serving
Gather the ingredients.
In a large mixing bowl, combine the buckwheat flour, all-purpose gluten-free flour, baking soda, ground cinnamon (if using), and salt. Set aside.
In another bowl, whisk together the coconut milk, lightly beaten eggs, maple syrup, olive oil, and pure vanilla extract.
Add the wet ingredients to the dry and stir until mostly smooth (some lumps are fine). Let the batter sit for 10 to 15 minutes to allow the buckwheat to absorb the liquid slightly (don't skip this step; it will create lighter, fluffier pancakes than if you rush through this).
Grease a skillet with coconut oil and heat over medium heat. Add the batter, about 1/4 cup at a time, to the hot skillet and cook each side for 1 to 2 minutes, flipping with a spatula when small bubbles appear on the surface of one side.
Remove when both sides are lightly browned.
Continue to do this until all of the batter has been used. Cover finished pancakes with a paper towel or clean kitchen towel to keep them warm while finishing the rest.
Serve the pancakes immediately, with extra coconut oil and pure maple syrup to drizzle over. Enjoy.
As with other pancake recipes, ingredients are always welcome, whether added to the batter or placed on top of the hotcakes. Slice up some fresh bananas and add them to the pancakes while they cook, or toss in any combination of berries, bacon (or vegan bacon substitute), shredded coconut, nuts, or dairy-free chocolate chips.
- It's important to make sure the vanilla extract is pure, as imitation varieties can contain gluten.
- As with any recipe intended for persons with dietary restrictions or allergies, make sure to read the label on all ingredients to make sure there are no dairy-derived ingredients or other allergens that apply to you.
Are buckwheat pancakes more nutritious?
Buckwheat has more fiber—actually four times the amount—than regular flour. It also contains all eight amino acids and is high in magnesium and manganese, so these pancakes are better for you than a typical batch. If you'd like to use all buckwheat for this recipe, just keep in mind the pancakes will be thinner and not be as fluffy.