Buckwheat Pancakes
These tasty buckwheat pancakes are perfectly sweet with just the right amount of chewiness. They whip up in no time with a blender, cook like any other pancake but pack a nutritional punch that standard pancakes lack.
Loving the buckwheat pancakes!
Serves: 4 (makes 8-10 small pancakes)
Ingredients
1 cup buckwheat
1 can coconut milk
1 egg (or 3 tbsp flax meal)
1 tsp vanilla extract
5 dates
1/2 tsp sea salt
Directions
Mix all ingredients in a blender until smooth.
Heat a skillet to medium heat. Melt butter and spread around pan.
Pour 1/3 cup batter in pan and tip pan to spread around slightly (if you want thinner pancakes). Cook until bubbles form on top and pancakes starts cooking through. Flip and cook the other side for another minute or so.
Take pancake out and store on a plate. Put another dab of butter in the pan, spread, and add another 1/3 cup of batter. Cook each like this until you’ve used all the batter.
Serve with fresh berries, bananas, or some nut butter. Enjoy!
WHy Buckwheat Pancakes Are Great
I ordered a bag of organic milled buckwheat flour from Speerville Mills - local suppliers/ growers of organic grains in NB, Canada. I wasn’t entirely sure what I was going to do for it so I checked out the good old internet and found two things I want to make: buckwheat pancakes and traditional buckwheat soba noodles. The second one might take a while.
They were a hit right away. The kids gobbled them up and kept asking for more. We usually have eggs for breakfast so this is a nice way to mix things up and have something fun for breakfast. Fortunately, the ingredients are simple and with a blender, take no time to mix up - which makes clean up easy too!
Here are the ingredients:
Buckwheat flour: buckwheat is naturally gluten free, has plenty of fibre and antioxidants like rutin and quercetin.
Coconut milk: naturally dairy free and contains healthy fats.
An egg: great for protein!
Vanilla extact
Dates: just a small handful creates the perfect amount of natural sweetness!
Salt
Butter: so they don’t burn or stick to the pan!
You make them like this:
Put all ingredients in a blender
Blend until everything is mixed well and dates are broken down completely. There should be no chunks at all. A high speed blender is best to achieve this.
Heat a non-stick skillet to medium heat (Preferably a cast iron). Add a dab of butter and spread.
Pour about 1/3 cup in to the pan. I tilt the pan to spread the batter around a bit and make the pancakes nice and thin (almost like a crepe but these don’t get as thin).
Cook for a few minutes or until bubbles form on top and pancake start to cook through. Flip. Cook for another minute or so. When both sides are nice and golden, take it out of the pan. Put another dab of butter, spread, then cook then next pancake. Repeat!
FAQ
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YES! Buckwheat flour is naturally gluten free. t goes here
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I have only tried this with buckwheat flour. Some other gluten free flours might work - possibly a brown rice flour or oat flour. I haven’t tried these though.
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Definitely! I have tried these with 3 tbsp of flax meal which works well.
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Yes! Simply leave out the dates and vanilla extract. If you are making them savoury, you could try adding some herbs and spices like garlic or onion powder.
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Yes! Regular whole milk could be used instead of coconut milk. You may need a little less though - milk has a thinner consistency than coconut milk. Other non-dairy milks could be used too but most will have a thinner consistency so start with a smaller amount of liquid - like 1 cup.
Looking for more sugar-free recipes and inspiration? Check out my Free 7 day sugar free challenge! This will get you started on your path to sugar freedom for good!
Buckwheat pancakes