These pancakes are gluten free, dairy free, egg free and can be made nut free with a few simple substitutions. They are made with buckwheat flour, which is a seed not a grain, and even though the word 'wheat' is in the name, it is naturally gluten free.
- 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