How to Make Gluten Free Buckwheat Pancakes

Whether served with melted butter, fresh fruit, nuts, whipped cream or just loads of maple syrup, pancakes can be customized to fit your taste. Because they're typically made with wheat-based flours, however, pancakes are off limits for anyone with a gluten-free diet. But whether you suffer from celiac disease or just have a wheat sensitivity, buckwheat flour can be the right substitution.

Things You'll Need

  • 3/4 cup buckwheat flour
  • 1/4 cup quinoa or sweet rice flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon agave nectar
  • 2 eggs or 1/2 cup applesauce
  • 1/4 cup water or milk
  • Fruit, chocolate or nuts (optional)
  • Non-stick cooking spray
  • Frying pan
  • Spatula

Instructions

  1. Combine all dry ingredients in a mixing bowl and whisk well. The combination of flours will simulate an all-purpose or self-rising wheat-based flour. Buckwheat flour can be purchased in light or dark. Use a combination, or only light flour for a more traditional and airy texture.

  2. Pour in agave nectar, eggs and water or milk. To make a vegan version, replace eggs with applesauce, which works as a natural binding agent and can simulate the moisture of eggs. To make the pancakes creamier, milk or non-dairy milk can be used in place of water. Whisk well to combine, but do not over-mix.

  3. Fold in fruit, chocolate or nuts as desired.

  4. Cover the surface of a frying pan with non-stick cooking spray and place over medium heat.

  5. Pour 1/4 cup of batter onto the center of the pan. Once the top of the pancake starts to bubble, check the underside. If it's golden brown, flip it over with a spatula. Cook the other side for several minutes. Between pancakes, add cooking spray and adjust the heat as needed.

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