Buckwheat Pancakes are naturally gluten-free and vegan. They’re also very easy to make which makes them perfect for easy breakfasts, long lunches or filling dinners (and your gluten free vegan Pancake Day).
These Buckwheat Pancakes are so simple and delicious you will wonder why you didn’t make them sooner. Gluten-free and vegan Buckwheat Pancakes are quite thin – not traditional US-style pancakes, more French galette-style pancakes or crepes. Pancake can mean so many things…
These pancakes are perfect for Shrove Tuesday. (Or any other day!) Go traditional with lemon juice and sugar. If you want sweet pancakes add one tablespoon of sugar to the mixture (or your choice of sweetener).
I love these as savoury pancakes for dinner filled with a rich mushroom and parsley sauce or for dessert with fresh with gluten free, vegan chocolate hazelnut spread. You can use them as wraps with no end of fillings: from salad to hot and spicy beans.
If you like these pancakes you will LOVE Potato and Butternut Squash Rosti!
Allergy Information – Buckwheat Pancakes
Buckwheat Pancakes is gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free, tree nut free.
Top Tips – Buckwheat Pancakes
The trick with almost all batter-style recipes is to allow the batter to stand in the fridge for at least 30 minutes before cooking – preferably overnight. That plus the right heat under the large pan and making the pancakes really quite thin. The first pancake in any batch is almost always thrown away. Sacrificed to make all the following pancakes great.
I find with these pancakes that the pan should be small to medium (~22 centimetres in diameter), non-stick and quite hot. I also find that cooking spray is a little better than vegetable oil. To get a thin even coating of batter – when you add the batter you should add with a jug in one hand and swirl the pan with the other. It is quite a knack!
Buckwheat flour is one of my store cupboard essentials. I eat buckwheat, in one form or another, everyday. Whether that is in pancakes, muesli or other baked goods. It’s super versatile! Find out what else is on my regular shopping list with my FREE Store Cupboard Essentials Cheat Sheet. Get it now! Just click the button below, sign-up and download.
Recipe – Buckwheat Pancakes
Difficulty easy
Serves 8-10 pancakes
Preparation time 5 minutes (excluding batter standing time)
Cooking time 10 minutes
Ingredients
250 grams buckwheat flour
1.5 teaspoons sea salt
500 millilitres water
3 tablespoons vegetable oil or cooking spray (approximately – you may need more or less depending upon your pan)
Method
1. Place the buckwheat flour and salt in to a bowl and mix well. Slowly add the water and mix well to make sure there are no lumps. Once you have the consistency of double cream stop adding water (you may need slightly more or slightly less than 500 millilitres depending upon the buckwheat flour)
2. Place the mixture in to a large jug and in to the fridge for at least 30 minutes – preferably overnight. If you have time allow the mixture to come back to room temperature before making the pancakes
3. Stir the mixture well to make sure it is an even and consistent mix
4. Place a medium, non-stick frying pan on to a medium-high heat and allow to reach temperature. Add one tablespoon of vegetable oil (or cooking spray) and make sure the pan is coated well
5. Using the jug add the pancake mixture to the pan and swirl quickly to get an even and thin pancake. The pancake should start to bubble and crisp slightly at the edges. Gently ease the sides of the pancake up. Once the pancake is browned on one side flip it and brown on the other side
6. Serve just as you like them. You can keep them warm in the oven if you are making lots.
