There are two breakfast foods that I love – anything with eggs (egg sandwiches, omelets, over-easy, poached with toast, fritatta) and then of course all types of yogurt combinations. Since I cannot eat eggs anymore, I am always on the look out for other options. My husband LOVES all the ‘bready’ breakfasts such as French Toast, donuts, bagels, pancakes, waffles, and cereal. We both like the meats too (bacon, turkey bacon, sausage, etc.). So, in order to satisfy his love for ‘bready’ breakfasts and keep my meals from being monotonous every morning, I made this buckwheat pancake recipe a few years ago. He gave it his stamp of approval, so that means they were yumtastic!
These hearty and healthy buckwheat pancakes are gluten free, egg free, dairy free, soy free, and can be made nut free if you swap out the nut based dairy alternatives. They are delicious plain, but they can be made into special little treats depending on your preferences. Sometimes I add in mini vegan chocolate chips and other times I add wild blueberries. We have had them topped with candied pecans or chopped walnuts too. Whatever you like with your pancakes can probably work with this easy recipe.
Buckwheat flour is the main ingredient in this recipe. It is a fabulous, naturally gluten free grain that has a rich chocolate like color. It is extremely nutritious because in addition to being a good source of fiber, protein, magnesium, and potassium, it is also rich in flavonoids and several B-Vitamins. The taste is different from the buckwheat groat (whole buckwheat) and the flour reminds me of flax’s nuttiness or Teff’s richer flavors. It works well in these pancakes, but can also be used to make cold pudding cereals, raw chocolate truffle balls, and other baked goods. Next time you’re in the mood for pancakes, give this recipe a try.
- 1.5 cups buckwheat flour the lighter the color, the milder the flavor
- 1 cup non dairy milk any non dairy milk, or regular milk works here
- 1 tbsp baking powder
- 2 tbsp maple syrup honey or agave can be used here too
- 3/4 cup plain coconut milk yogurt
- 1/2 tsp cinnamon
- 3 Tbsp water
- Combine all dry ingredients in a medium mixing bowl. Whisk gently to combine.
- Then add in all wet ingredients except the water and stir until blended and creamy. Be careful not to over-mix as it will make the battery too dense. You can add the water one tablespoon at a time if your batter is too thick. You want it to drip off the spoon slowly, not too runny, not thick and sticky without movement.
- Heat a frying pan or skillet, grease with whatever you like to use (I prefer GF, olive oil based cooking spray). When the pan is warmed up, use a ¼ cup measuring scoop to pour out pancake batter.
- I like smaller pancakes because they cook faster, are easier to flip, and more evenly all the way through. Well, and my son loves them small! Cook for a few minutes on each side until you see little bubbles forming, or until they start to brown and then flip.
- Repeat until batter is gone. This recipe should make 10-12 pancakes depending on the size.
- Serve with your choice of maple syrup, agave, honey, or other buttery topping. A side of fruit or sausage/bacon is also very nice with this dish.
- Optional add ins: you can add in 2 Tbsp of chocolate chips, chopped walnuts or chopped pecans