I happen to love buckwheat pancakes. Okay maybe they aren’t the sexiest sounding pancakes around. Yeah, buckwheat sounds a little too healthy for some of us. But really they are worth trying – you may just fall in love with buckwheat’s nutty flavor. Plus they are naturally gluten-free with no added sugar.
I have two ways of making buckwheat pancakes. A fluffy version which resembles Canadian pancakes and then an Anna version, which resemble my friend Anna’s all-star buckwheat ultra-skinny pancakes. Both totally delicious in their own right. Anna’s are the simplest and have the added bonus that you can use then to wrap any delicious toppings -– whether sweet or savory. Plus you don’t need a recipe, you just need to get a feel for the ration between liquid, eggs and flour. A good tip is to make sure the batter is runnier than honey, but not as runny as the water we drink – something in between.
250 ml liquid, add more if you want even thinner crepe-like pancakes
4 large eggs
115 g buckwheat flour
Easy. Add a pinch of salt and you have Anna’s all-star skinny buckwheat pancake batter.
TIP: sparkling water is great for making the pancakes a little more fluffy.
Cooking buckwheat pancakes
The method is basically the same for any pancake, only it’s a thinner batter which you’ll spread to almost the diameter of the pan. Just ladle or pour a small amount of batter into the middle of the pan, then tip the pan around until its spread into a thin layer. Cook for about 2 to 3 minutes, until the edges start to lift and the batter sets (the bottom should be golden brown when you peek at it). Then carefully flip and cook the other side for 1 to 2 more minutes. Slip onto a plate, add toppings and enjoy! See how easy it is?
Coconut Buckwheat Pancakes
Delicious buckwheat pancakes with a subtle coconut flavor. Gluten-free.
Ingredients
- 1 cup buckwheat flour (140 g)
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla powder (optional)
- pinch sea salt
- 2 large eggs
- 2 tablespoons coconut oil, melted
- 1 cup unsweetened almond milk (250 ml) (alternatively unsweetened rice-coconut drink)
- Coconut oil for the skillet
Method
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In large bowl, whisk together flour, baking powder, vanilla, and salt. In another bowl, whisk together eggs, melted coconut oil, and almond milk; pour over dry ingredients and whisk until combined.
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Melt a little coconut oil in non-stick skillet over medium-high heat. Ladle or pour batter (about 1/4 cup / 50 mL per pancake, into the pan; spread slightly to form pancakes. Cook until bubbles appear on top, about 3 minutes. Flip and cook until bottom is golden brown, about 1 minute.
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Drizzle with maple syrup and top with fresh fruit. Enjoy!
Notes
If you really love coconut feel free to add 2 tablespoons unsweetened flaked coconut to the batter or sprinkle some on top of the buckwheat pancakes when serving.
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