Before going gluten free I had never tried buckwheat. Honestly my eyes have really been opened to all the other grain (and in this case seed) options out there. I now “think outside the box” when it comes to meal time.
Buckwheat is delicious! It has a strong, earthy flavor that I am a big fan off. Despite its name, it actually has no relation to wheat at all. This makes it a safe substitution for a gluten free diet.
I found this recipe for buckwheat pancakes a couple weeks back and left it in my folder of things to experiment with. It required a little tweaking. The original recipe created flat, dry pancakes that I really wasn’t sold on.
I spent some time and played around with it a little and I finally created exactly what I was looking for. Although the recipe says that fruit is optional, I really think it adds a lot to it. Perhaps it should say “strongly recommended”. Or if ya really wanna take it to that next level… chocolate chips?
I made these tasty buckwheat pancakes for breakfast and I love how easy they are and only need 4 ingredients! For this batch I folded in fresh organic rapberries and they were amazing, I am dying to try a batch with fresh blueberries and blackberries!
You really get a lot of pancakes out of this recipe. You have to trust that I wouldn’t let you go hungry!
- ½ cup buckwheat flour
- 1½ tsp baking powder
- 2 eggs
- ½ cup milk
- ½ cup fruit (optional)
- Combine all ingredients except fruit and mix until well combined
- Fold in fruit pieces or berries
- Cook on a non-stick pan on med-high until bubbles begin to form on top, then flip
- Enjoy with fresh fruit, maple syrup, honey or any other topping you love
If you are into pancakes you should definitely try out my High Protein Pancakes and Coconut Flour Pancakes.