Is buckwheat gluten-free?

Yes. Although buckwheat has wheat in its name it's not even related to wheat. In fact, buckwheat isn't even a grain, it's a grain-like seed. So yes, buckwheat is gluten-free and perfect for a gluten-free diet. Just make sure you use gluten-free certified buckwheat in severe cases such as coeliac.

Should I use light or dark buckwheat flour?

You will find two different kinds of buckwheat flour in stores, light, and dark. The difference being light buckwheat flour is ground from hulled buckwheat whereas dark buckwheat flour is made from unhulled buckwheat. I prefer light buckwheat flour for baking and pancakes as it's finer in texture and lighter in colour.

What if light or dark flour is not specified?

I've seen packaged buckwheat flour that does not specify light or dark. In those cases, it turned out to be dark buckwheat flour. Dark buckwheat flour is fine to use in these, the pancakes will just be darker in color and grainer than they'd be with light flour.

Are buckwheat pancakes healthy?

Buckwheat pancakes provide a healthy alternative to pancakes made with white flour. These pancakes provide 7 grams of fiber and 8 grams of protein per serving for a more balanced meal. It's also possible to make the pancakes sugar-free by using a sugar-free sweetener like monk fruit or stevia and they make a great base for healthy additions like blueberries. Buckwheat is also naturally gluten-free, making buckwheat pancakes an excellent option for those with celiac or a gluten intolerance.

How do you store leftover buckwheat pancakes?

Leftover pancakes can be stored in the fridge in a sealed container or food storage bag for up to 3 days. Enjoy cold or reheat briefly in the microwave, over or toaster.

Can I freeze buckwheat pancakes?

Yes. Let cool completely then either freeze on a baking tray then transfer to a freezer bag or sealed container or freeze with a piece of parchment between each pancake to avoid them sticking together. If frozen, thaw briefly at room temperature or in the fridge or reheat from frozen in the microwave, oven or toaster.

Best Gluten-Free Vegan Buckwheat Pancakes

Description

These delicious buckwheat pancakes make the perfect breakfast for the entire family.

Ingredients

1 cup buckwheat flour (120 g)
2 1/2 tsp baking powder
1/4 tsp sea salt
1 tsp cinnamon
3/4 cup + 1–2 tbsp unsweetened almond or cashew milk*
2 tsp apple cider vinegar or lemon juice
1 tsp vanilla extract
2 tbsp maple syrup or other sweetener of choice

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Instructions

Mix Dry Ingredients: Mix the flour, baking powder, salt and cinnamon together in a mixing bowl until well combined.
Add Remaining Ingredients: Add the rest of the ingredients and gently fold together until all the flour is wetted. If it’s a bit clumpy, that’s great, do no over mix.
Rest Batter: Let the batter rest for 8-9 minutes while you heat a non-stick pan or pancake griddle over medium heat.
Cook Pancakes: Spray the pan with non-stick cooking spray then scoop the batter onto the pan in scant 1/4 cup portions. Let cook until bubbles appear all over each pancake and the edges start to look dry and cooked, this should take 3-4 minutes. Flip and cook for 1-2 more minutes. Repeat until you’ve used all the batter, you should get about 8 pancakes.
Serve: Enjoy right away topped with your favourite pancake toppings like maple syrup and fresh blueberries. Store leftover pancakes in an airtight container in the fridge for up to 4 days or freezer for up to 3 months. Leftovers can be reheated in the toaster or oven.

Notes

*Start with 3/4 cup liquid and add 1-2 tbsp more, if needed. If you use 3/4 cup, the batter will be quite thick and you will get 8 medium pancakes. You can add more liquid for slightly thinner pancakes and to stretch the batter further. I’ve found 1 cup of liquid to be too much though, so it’s better to start with 3/4 cup and add a touch more if needed. If you do add too much liquid, no problem, just stir in a little more flour to thicken. I use 3/4 cup liquid as I like pancakes on the thicker side! If you do use up to 1 cup liquid they’ll be thin pancakes closer to crepes. Both are good, just depends what you like! Keep in mind the batter will also thicken a bit as it rests before cooking.

For blueberry buckwheat pancakes, fold in 1/2 cup of fresh blueberries after you mix in the wet ingredients.

I used store-bought light buckwheat flour for this recipe and have not tested it with homemade buckwheat flour or any other gluten-free flours. I used light buckwheat flour which is why my pancakes have a more traditional pancake color. Dark buckwheat flour will result in darker, grainier pancakes.

For best results, use a kitchen scale to measure ingredients.

I get 8 medium-sized pancakes (2 servings) but it can easily be doubled if you need a bigger batch. Leftovers keep great in the fridge and are quite tasty cold. They’re also perfect for reheating in the toaster!

Nutrition

Serving Size: 1/2 the recipe
Calories: 290
Sugar: 14 g
Sodium: 380 mg
Fat: 3 g
Carbohydrates: 63 g
Fiber: 7 g
Protein: 8 g

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Description

Ingredients

Instructions

Notes

Nutrition