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Gluten-free dairy-free buckwheat pancakes

Hearty and filling

Omit the dark buckwheat flour for a lighter, more wheat-like pancake.

Makes 1/2 dozen 4" pancakes

Put flours, salt, sugar, and baking powder in a mixing bowl and stir together. Add eggs and coconut oil. Gradually lukewarm water, stir, and add more if you need to to make the batter as thick as you need it - the thicker the batter, the thicker the pancakes.

Heat a griddle until sizzling hot, brush with coconut oil or butter, and drop or pour pancake batter, using a small measuring cup or a scoop to speed up work. Spread to thin if desired. Cook until bubbles show on the surface and the underside is golden brown. Flip, cook until brown on the other side, and serve with real maple syrup or as desired.

Note: I used to use xanthan gum in baking recipes. I am sensitive to it, so now I avoid it. Adding 1/2 to 1 teaspon of xanthan gum will help your baked goods rise higher.