It probably has something to do with reading the little house books over and over as a child, but buckwheat pancakes hold a special place in my heart. Of course, our buckwheat pancakes have to come from a gluten-free recipe.
Contrary to what you might think given the name, buckwheat is not actually wheat, and contains no gluten at all, making it perfectly safe, and very nutritious for folks with celiac disease.
As I mentioned a few weeks ago, I bought a bag of buckwheat flour just for this recipe a while back, but it took forever to finally get around to using it, so I ended up making gluten-free buckwheat cookies during the interim. They were pretty awesome. I’m kind of getting fond of this stuff!
Anyhoo, back to the pancakes. Buckwheat is awesome for those of us catering to gluten free diets. It has a nice, rich flavor that’s often lacking in baked goods. There’s also an extra egg in this pancake recipe which helps add more moisture, because, as we well know, it’s all to easy to end up with dust-dry gluten-free products.
On top of the rich flavor, and extra moisture, there’s guar gum (or you can use xanthan gum), which gives the batter some viscosity to help the baking powder do it’s job.
The end result? Moist, flavorful, fluffy pancakes that even the most sensitive pancake connoisseur will love!
I’m a traditional girl, and top my pancakes with butter and B grade maple syrup. My kids prefer jam, and my husband goes for local, raw honey. We’re a diversified family. I don’t mind if it means I get all the syrup to myself.
Gluten-Free Buckwheat Pancakes Recipe
- 1/3 cup buckwheat
- 1/3 cup rice flour
- 1/3 cup cornstarch
- 1 tsp. baking powder
- 1/4 salt
- 1/4 tsp. guar or xanthan gum
- 3 eggs
- 1/4 cup oil
- 3/4 + cups milk
- Mix dry ingredients together.
- Make a well in the center and crack eggs into it. Whip eggs with a fork, stir in oil and milk.
- Mix together with dry ingredients.
- Heat lightly greased skillet over medium heat.
- Pour pancake batter onto skillet. You can make the pancakes as big or as little as you want. I like to use about 1/2 a cup of batter at a time.
- Fry until nicely browned on one side, flip, and brown on the other side.
- Serve with your favorite pancake toppings.