Buttermilk Buckwheat Pancakes (gluten Free)
"I’m posting this mainly for those of you on Zaar who can’t eat gluten…but these healthy and delicious pancakes can be enjoyed by anyone! From Light and Tasty’s June/July 2005 issue."
photo by Outta Here
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 cup buckwheat flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon cinnamon
- 1⁄8 teaspoon nutmeg
- 1⁄8 teaspoon clove
- 1 egg
- 1 cup low-fat buttermilk
- 1 tablespoon butter, melted
directions
- Combine dry ingredients in large bowl.
- Whisk remaining ingredients together; stir into dry mixture just until moistened.
- Pour batter by ¼ cupfuls onto a hot nonstick griddle coated with nonstick cooking spray.
- Turn when bubbles form on top of pancakes; cook until second side is golden brown.
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Reviews
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I can't believe I still haven't reviewed this. I've been using it as my standard pancake recipe for months and I've never heard anything but praise for it. No one could believe me that this was actually wheat free either. Thanks! -
Oh yeah! With raspberries and proper maple syrup. :)
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Make the batter, then let it sit...20 minutes up to 2 hours (I can never wait that long). The buttermilk does something when you wait and makes them super-fluffy! Made the recipe as is, waited before cooking, and my GOODNESS were they good. Thanks for the great recipe! -
My family loves this recipe, we make these at least once a week. We are gluten and dairy free, and substitute rice milk for the buttermilk. They can be a bit dry but are amazing and moist with a grated apple added! -
Delicious, light and fluffy. We substituted date sugar for the brown sugar and 1 TBS vinegar and 1 Cup Hemp milk. I ate them without any toppings because they were so tasty. Would be great with fruit, though.
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Tweaks
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My family loves this recipe, we make these at least once a week. We are gluten and dairy free, and substitute rice milk for the buttermilk. They can be a bit dry but are amazing and moist with a grated apple added!
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Delicious, light and fluffy. We substituted date sugar for the brown sugar and 1 TBS vinegar and 1 Cup Hemp milk. I ate them without any toppings because they were so tasty. Would be great with fruit, though.
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used a similar recipe from Bob's Red Mill... used milk instead of buttermilk, so did not need baking soda... now I know buckwheat flour is best used in pancakes... easy, healthy and delicious with tahini carob molasses or nutella on top...
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Very good. Excellent recipe and very forgiving when using substitutes. I omitted the sugar and added 2 extra eggs, used regular milk or yogurt instead of buttermilk, and used melted coconut oil instead of butter. Added shredded carrots, walnuts, vanilla, and coconuts for a yummy treat for me and my picky-eater preschooler! (Who loved them!) Have made them several times now, this recipe is a keeper. -
Yesterday was my first gluten free day - so I obviously don't have much experience cooking gluten free, but I made these pancakes today and they were surprisingly tasty! I did double the spices because I like extra spice and added an extra tablespoon of brown sugar. Since we can't have dairy either, I had to use almond milk instead of buttermilk. Yummy with peaches and sliced almonds!!!
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RECIPE SUBMITTED BY
A Messy Cook
United States
My most important characteristic is this: I am a child of God through the gracious work of Jesus Christ!
I love to be with my family and friends. Interests? Writing, reading, cooking, dancing, teaching, splashing in puddles...I am an English teacher, wannabe children's author, and a bit of a health nut...and I can't stand high pitched squeaky noises.
