Yesterday I made gluten-free oat pancakes, today I am sharing another recipe for gluten-free buckwheat pancakes.
We need to be maximising nutrient content by using whole foods as much as possible in the diet. These pancakes are made from whole grain buckwheat not the ready milled buckwheat flour so will have retained a lot more nutrients.
Gluten-free Buckwheat Pancakes
Buckwheat is rich in protein, minerals and vitamins. Unlike popular gluten-free grains like oats and rice, buckwheat contains the enzyme phytase which will help to neutralise mineral blocking phytic acid. To activate this enzyme you need to add an acid, that's why I am adding the juice of half an orange.
1 cup of whole grain buckwheat
Juice of 1/2 orange
1 ripe banana (optional)
1/4 tsp bicarbonate of soda
Clarified butter or coconut oil to cook the pancakes
- Place buckwheat grains in a bowl, add the juice of 1/2 an orange and enough water to cover. Leave overnight.
- Next day drain any liquid from the buckwheat and put the soaked buckwheat in a blender.
- Blend soaked buckwheat in a blender until smooth. You will get a nice thick batter
- Add the banana, egg and bicarbonate of soda to the blended buckwheat. As you can see, mine just about fitted.
- Blend again until batter is smooth.
You may need to adjust the consistency of the batter so that it is thick enough to spread in a pan.
If it is too thick then add some water or oat milk and if it is too thin then add some rice flour and blend.
- Heat up a flat pan. I like to use my cast-iron griddle pan, I melted some coconut oil into it.
- Spoon out 2-3 tablespoons of the batter into a small circular shape. Depending on how big your pan is you may be able to get 3 or 4 of these pancakes cooking at the same time.
- Leave to cook then turn over to cook the other side when you see little bubbles forming in the pancakes.
- I made 10 pancakes with this recipe. Serve warm with any whole food topping like fruit puree made from cooked dates, apples, pears or apricots. Try mashed banana, berry fruits with a homemade nut butter
Other Gluten-Free Pancakes
You can also make gluten-free pancakes by replacing the buckwheat with a cup of any one of the following or a combination of them:
- Soaked nuts or seeds, or use the left over nut grinds from making nut/seed based milks
- Sprouted lentils/beans,
- Other sprouted whole grains like brown rice and quinoa,
- Shredded coconut, or use the left over grinds from making coconut milk.
Also if you don't want to add eggs then replace the eggs with a similar amount of mashed banana or cooked apple puree.
As you can see there are lots of gluten-free whole food options to make pancakes from.
I had mine with a fruit puree made from apples and pears.