Gluten and sugar free, these are our new favourite pancakes. A friend made her own egg free version of these for us and we were hooked. I usually use almond milk or So Delicious coconut milk and double the recipe if it’s more than just me and the kids eating.
Buckwheat Pancakes
- 1 tbsp Butter, plus more butter for cooking
- 1 cup Buckwheat Flour
- 1/4 tsp Baking Soda
- 1 tsp Baking Powder
- pinch of Salt
- optional additions hemp seeds, chia seeds, diced walnuts, berries etc.
- 1 Egg
- 1 1/4 cup Milk
- 1 tbsp Maple Syrup
- Melt the butter in a cast iron skillet. Once melted set skillet aside to cool.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Stir in optional additions. Set aside.
- In a large bowl, whisk the egg and then add the milk, and syrup. Continue to whisk and then slowly add the melted butter while whisking.
- Stir the flour mixture into the wet ingredients.
- Cook in a buttered cast iron skillet over medium heat.
These look yummy. Such a great alternative to regular wheat pancakes…and we’ve just all given up wheat so maybe I’ll try these in the near future. I think Isaac is missing pancakes. :)
I will so be trying these….thanks for sharing…
Wheat and I have not been agreeing anymore…it started very slowly and now I am to the point I cannot eat it at all without severe abdominal pain…
Now if the temperature can get a little cooler so I have the desires to cook :)
I am not complaining…it just too hot to cook in 30 degree weather…:)
Oh yum! We used to make buckwheat pancakes with just buckwheat flour and water, and then topped with butter and molasses, but the kids are not so sure about those ones. But these ones look very kid friendly, and allergen friendly too!