Buckwheat Pancakes GF, Egg Free, Dairy Free Option

Pancakes, pancakes, pancakes.  These are pancakes with personality.  They are not gummy, starchy, or bland.  And they have enough buckwheat in them to add some protein, iron, and fiber to your day.  Top with pure maple syrup and they are also a great treat.  I like to make a batch of these to keep in the freezer for those hectic mornings or even as an afternoon snack topped with a nut butter (or sun butter).

Buckwheat always gives my husband pause...'wheat? you can't have that!'...but BUCK wheat is gluten free and perfectly safe.  And have it I will!  Especially in these little babies, mmm.  

This recipe will also make a great blueberry pancake, or add some diced, cooked apples for a delicious apple-cinnamon pancake.  Just when you thought it couldn't get better!

These are completely egg free, and although I use milk, I have made them with non-dairy substitutes (soy milk, almond milk, etc.).  Just be aware that if your non-dairy milk contains thickeners- carageenan, guar gum, xanthan gum, etc. then you may need to play with the consistency a bit to get them right.  Just like any pancake mix- add a little more 'milk' if they are too thick.

So, on to the magic...

Mix your dry ingredients, like so...

Then mix your liquids...'milk' plus vinegar (the vinegar is crucial, these will not work without it!)  Give the vinegar a couple minutes to work on the 'milk'.

Mix your dry ingredients with your wet ingredients...you should start to see little bubbles forming.

Then cook!  I make my pancakes on a greased griddle at 325 degrees F.  The grease does raise the temperature a bit, so if you are not greasing, you may need to play with the temperature.

They are ready to flip when you start to see little bubbles rise to the top and they start to look drier around the outside.  Mmm, fluffy, airy, yummy.




Here is the recipe:

Gluten Free, Allergy Free Buckwheat Pancakes

Gluten Free

Corn Free

Allergen Free for: Egg, Soy, Nut, Peanut, Wheat, Shellfish, Fish

Contains Vinegar

May Contain Dairy- source: milk for: texture

possible dairy substitutions: soy milk, almond milk, coconut milk, rice milk

If using your own flour blend:    Flour = 140 grams; approximately 1 cup of a gluten free blend

Mix flour blend

45 grams white rice flour

14 grams potato starch

25 grams brown rice flour

56 grams buckwheat flour

Add other dry ingredients and blend

1/4 tsp. salt

1 TBSP. brown sugar

3/4 tsp. baking soda

3/4 tsp. cream of tartar

1 tsp. cinnamon

Mix wet ingredients and let sit 2 minutes

1 Cup milk or milk substitute

3 tsp. apple cider vinegar

Add wet ingredients to dry ingredients

Ladle pancake mix onto greased griddle / pan at 325 degrees F (moderate heat).  Cook until bubbles appear and edges begin to look dry.  Flip and continue cooking.  Top with maple syrup and enjoy!