Gluten-Free Coconut Buckwheat Pancakes

Posted on Jan 13, 2013 in Blog, Recipes | 16 comments

Gluten-Free Coconut Buckwheat Pancakes

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!

Coconut Buckwheat Pancakes

Coconut Buckwheat Pancakes

Gluten-Free Coconut Buckwheat Pancakes
Author: 
 
Ingredients
  • 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
Instructions
  1. Mix together the flour, baking soda, and sea salt in a medium mixing bowl.
  2. 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.
  3. Stir until the batter is mostly smooth. Then set it aside for 10 minutes to allow the flour to fully absorb the liquid ingredients.
  4. Preheat a cast iron skillet on medium heat for 5 minutes. Add some oil for frying the pancakes.
  5. Pour ¼ cup of the batter per pancake onto your preheated skillet, pan, or griddle.
  6. Cook the pancakes for 1½ minutes per side, flipping when bubbles begin to burst at the surface and the edges begin to look cooked.
  7. Serve hot with organic maple syrup (butter optional)!
Delish!

Yum!

Resources for this recipe:

 

This article has been shared at: ThanksYourBody.com

16 Comments

  1. I stumbled across these on pinterest and they look delicious! I have buckwheat in the cupboard so I think I shall give them a try this morning. :)

  2. I made these this morning- they were much better than some I’ve tried in the past! Do you know how long the batter would last in the fridge or would it be better to make all and freeze? It’s too much for just me.

    • Coconut milk spoils quickly, so I’d keep the batter in the fridge for no longer than 24 hours. If I have too much batter, I make the pancakes and freeze ’em. They are delicious reheated in the oven or toaster!

  3. These look great except for the canola oil. I’m shocked you picked canola with all of the other adjustments made for health reasons. Try some coconut oil maybe?

    • Good point. Canola is not ideal but I keep the organic, gmo-free variety around for emergencies. You could try using coconut oil or organic grass-fed butter!

  4. I made these this morning, love them! Thanks so much for the recipe. I used some cream of buckwheat that I ground in our coffee grinder, almond milk, and coconut oil. Plus I added a cap of almond and vanilla extract. I will definitely make these again, next time with blueberries. Thanks again, these rock!

  5. Needed a gluten free recipe and this one is great! Nice and fluffy with only half the soda. Even the fussy hubby liked them. We made them outdoors on a cast iron pan on a rocket stove! Fun and Yum!

  6. I’m on such a restrictive diet and I had to write to say this was wonderful! I took what the other lady said, no canola for me either, used coconut oil. Next time I will make some pineapple coconut syrup or even strawberry banana…maybe with some nuts too, flakes of coconut?! SOOO many possibilities! Made Strawberry Syrup this time(with honey no sugar) with a healthy heaping of bananas, Tropical delight in my mouth!

  7. Just found out I can’t eat Gluten or dairy except for eggs for the next 6 months and this recipe has made my weekend! Just had them with maple syrup bananas and strawberries and it was delicious! Thank you!

  8. The pancakes look delicious! Is it possible to replace the two eggs with applesauce?

    • Go ahead and give it a try! Let me know how they turn out! Also, mashed bananas make a great egg replacer.

  9. Hi Alexandra, I just made these and they are amazing. Thank you, thank you, thank you. You are brilliant :)

  10. Hi! I made these this morning for my husband and I and we loved them! I used coconut oil and added blueberries to the batter. I made a melted blueberry goat cheese (with butter and a little honey) topping that was exquisite. I’ve never had buckwheat pancakes before, so didn’t know what to expect. Ours came out super dense (very filling) and darker than your picture. I wonder if your husband ground the buckwheat finer than our Arrowhead Mills organic is. Either way we really enjoyed them. The rest are in the freezer for another day. THANKS so much for the recipe!

    • That’s funny, mine was the opposite. They came out too runny & thin. Which is actually WAY better than the previous recipe I tried from a different website which turned out like Play-doh. I guess next time I’ll use 1.5 cups Coconut Milk instead. Mine were really dark too but they got lighter the more I made. Tastes really good though!

  11. I made these this morning, and boy were they a pleasant surprise! It was my first time using buckwheat flour. I substituted the coconut milk with sour organic whole milk, and added in a good sprinkle of cinnamon and a bit of almond extract. The lightness of these pancakes was amazing. Thanks for a great go-to GF pancake recipe!

  12. Our family has recently stopped eating gluten and we have been trying a new pancake recipe every Saturday hoping to find one everybody likes. This recipe was our first big hit! My kids we’re a little hesitant when they saw how dark the pancakes were but after a bite they quickly changed their mind and even asked for seconds. I love how simple your ingredients are compared to other gluten-free pancakes. Thanks for sharing your yummy recipe!

Trackbacks/Pingbacks

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