Gluten Free Buckwheat Pancakes

Simple gluten free buckwheat pancakes that are also dairy free and nut free. Ready to be whisked, flipped and then covered in all of your favourite toppings for a delicious healthy breakfast!

5 from 4 votes

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Course: Breakfast

Cuisine: dairy free, gluten free, nut free, vegetarian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: to 3 serves, depending on how hungry you are

Ingredients

60 grams buckwheat flour
60 grams gluten free flour blend (store bought) typically a mix of tapioca/corn/potato starch and rice flour
1 tsp baking powder (gluten free)
1/2 tsp bicarb soda
1 pinch salt
1/2 cup milk of choice
2 eggs
2 tsp lemon juice or apple cider vinegar
1 tsp vanilla extract
1 tsp ground cinnamon - OPTIONAL
1-2 tbsp coconut sugar or other sugar - OPTIONAL
oil of choice for cooking e.g. olive oil, coconut oil, or butter or ghee will be fine

Instructions

Combine all dry ingredients (flours, bicarb, baking powder, salt, plus coconut sugar and cinnamon, if using) in a large bowl.
In a separate bowl, whisk together the milk, lemon juice, eggs and vanilla. Pour the wet ingredients into the dry ingredients and whisk thoroughly to form a smooth batter.
Heat a non-stick pan to a low-moderate heat on the stove. Add a little oil to the pan.
Drop in about 3 tbsp of batter, spread out a little if needed. Cook the pancake on one side until bubbles start forming and the edges look cooked, then flip and cook briefly on the other side. Repeat with remaining batter until all pancakes are cooked. If they brown up too quickly, reduce the heat on the stove.
Serve with toppings of choice!

Notes

*60 grams of flour is a scant half cup i.e. just under half a cup, but a bit more than a third :)

*store-bought gluten free flour blends that I have used include Orgran brand and the supermarket brands (Coles and Woolworths). I am in Australia.

Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!

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