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Buckwheat Pancakes (Gluten-Free, Dairy-Free, Vegan)

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This was our first time making alternative pancakes. And they definitely don’t look like your average stack of fluffy, pretty pancakes. Nah, these register more on the punk side of the pancake spectrum.

Prior to trying these at home, we had the great pleasure of trying Siggy’s version, which was a massive stack of buckwheat pancakes topped with a mouthwatering raspberry compote. We referenced Pancake Princess’ recipe after a birdie recommended it to us.

Ingredients [makes about 15 – 3″ pancakes]

1 cup of buckwheat flour
1 cup of oat flour
1 T. ground flax seed
1 t. baking powder
1/2 t. baking soda
1/4 t. sea salt

6 T. coconut greek yogurt [we used strawberry, but any type yogurt would work here] 10 T. coconut milk
1 T. maple syrup
1 t. vanilla extract
1 t. cinnamon
2 bananas, mashed

coconut butter or oil for cooking

sliced strawberries [optional, but oh-so-delicious]

Recipe

In a medium bowl, combine the dry ingredients and use a fork to mix them together well. The buckwheat flour kind of looks like sand, right? Don’t worry… it tastes better.

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Next, add the remaining ingredients and use a hand mixer to create the batter. Keep working at it until the consistency is smooth throughout.

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Melt about a tablespoon of coconut butter in a skillet over medium-low heat until it starts to bubble. For best results, use a 1/4 cup to portion batter. Fill the cup about 2/3 full and get the batter poured onto the skillet quickly. Wait for bubbles to form in the pancakes. If they look ready to flip, quickly shove a spatula under one and flip it. Cook it for around the same amount of time on the other side.

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These are delicious alone or drowned in syrup or slathered in raw honey. If we’d been thinking ahead, we would have grabbed coconut milk on Friday and made a batch of our whipped cream to top these off. There’s always next time…

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What do you think?

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7 Comments
  • jill
    June 30, 2013

    Hi can I use this Bob’s Mill Whole Grain Organic Buckwheat to make the flour?
    thanks

    • thefitchen
      July 1, 2013

      Great question! Yes, if you have a high powered blender, making flour out of the whole grain shouldn’t be a problem!

      • Jill
        July 1, 2013

        Thanks for the quick response! Looking forward to trying this recipe.
        Love this site!

  • erika
    April 22, 2013

    Well aren’t those some photogenic pancakes! :) I’m curious to know what birdie recommended this recipe to you–I’m glad you liked it! I’m also curious to know if you purposefully doubled everything in the recipe except for the flours (which appear quadrupled)–was the batter too wet when you made it? Did you feel you had to compensate with more flour? I’d love to know your feedback!

    • Clark&Jordan
      April 23, 2013

      We started off doubling because we wanted a big batch! Then we mashed the bananas instead of slicing and adding them the batter. Our bananas were pretty ripe, too, so it made the batter too liquid. We compensated with the extra flour and they turned out just fine. :) The mashed banana definitely changed the quantities! And PS – The little birdie was my mom! She tried your recipe out a few weekends ago and LOVED the pancakes.

      • erika
        April 24, 2013

        Ah, that makes sense! Oh man that just made my day :) So happy your mom/you guys liked them!!!

        • Clark&Jordan
          April 25, 2013

          They were so delish! A new addition to our weekend rotation. ;) What better way to spend a lazy Sunday afternoon?