I’m not going to lie: Gluten-free & dairy-free buckwheat pancakes are not high on my list of perfect breakfast foods. Today’s brunch, however, was a total game-changer, leaving me very pleasantly surprised and with a new appreciation for the world of gluten-free delicacies. The whole idea started out with a bulk bag of unroasted, organic buckwheat groats that have been sitting neglected in my kitchen cabinet for several months now. When my husband and I decided to have a pancake brunch, he cleverly suggested that we change things around and try making buckwheat pancakes. As I scoured the internet for a recipe that didn’t call for a 50/50 mixture of buckwheat & some gluten-variety of flour, he patiently ground the buckwheat groats using our Victorio Grain Mill. After about 15 minutes, we had just over the 2 cups of flour needed for the impromptu recipe I was about to improvise. The resulting pancakes were light & fluffy, with a subtle taste of coconut cream and a gentle buckwheat aroma. They were not dense or chewy as I was expecting and none of the flavors were overpowering. And best of all, we were eating organic whole grains for breakfast! I will definitely use this recipe again!
- 2 cups organic buckwheat flour (Grind your own if you feel so inclined. If not, buy some buckwheat flour from your local health food store.)
- 2 tsp. baking soda
- 1 tsp. sea salt
- 1 can organic coconut milk (I like Native Forest brand because it's BPA-free) OR 2 cups of milk of your choosing
- 2 eggs
- 2 Tbsp. maple syrup
- 2 Tbsp. organic canola oil + more for for the pan
- Mix together the flour, baking soda, and sea salt in a medium mixing bowl.
- In another bowl, beat together the coconut milk, eggs, maple syrup, and canola oil. Once thoroughly mixed, add this liquid mixture to the dry mixture.
- Stir until the batter is mostly smooth. Then set it aside for 10 minutes to allow the flour to fully absorb the liquid ingredients.
- Preheat a cast iron skillet on medium heat for 5 minutes. Add some oil for frying the pancakes.
- Pour ¼ cup of the batter per pancake onto your preheated skillet, pan, or griddle.
- Cook the pancakes for 1½ minutes per side, flipping when bubbles begin to burst at the surface and the edges begin to look cooked.
- Serve hot with organic maple syrup (butter optional)!
This article has been shared at: ThanksYourBody.com