3 Ingredient Buckwheat Pancakes (GF + V)

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Hello Buckwheat!

My favourite gluten-free flour.

These 3 ingredient buckwheat pancakes are wholesome and delicious. They're gluten-free, grain-free, (buckwheat is actually a seed!) and free from other common allergens like dairy, soy, and eggs. The recipe is easy to make, and consists of only simple, whole-foods ingredients: pure buckwheat flour, plant-based 'buttermilk', and baking powder. I love making these pancakes on a lazy weekend morning, and cozying up to enjoy them with a matcha latte or cup of dandelion tea.

What is buckwheat flour?

Buckwheat is a gluten-free seed, and despite it's name, has nothing to do with wheat. The grain-like seed has been used in Southeast Asia for thousands of years as a nutrient-rich alternative to other grains. Buckwheat is high in fibre and protein, and when ground, closely resembles wheat flour. The seed is also low in phytic acid, making it gentler on digestion and easier to absorb than other common grains.

Making dairy-free buttermilk

Buttermilk is the secret to light and fluffy panckaes. The dairy-free 'buttermilk' in this recipe helps the pancakes rise and hold together, without the need to add eggs or other binders. To make your own plant-based buttermilk, simply combine 1 cup nut milk of choice and 1 tsp acid (I like lemon juice or apple cidar vinegar!) Allow the mixture to sit for 10 minutes or so to thicken and curdle.

3 Ingredient Buckwheat Pancakes (GF + V)

Time:  10M

Yields:  2 servings

INGREDIENTS:

  • 1 cup buckwheat flour*

  • 1 cup cashew milk (or other nut milk of choice)

  • 1 tsp lemon juice

  • 1 tsp baking powder

  • 1 tsp vanilla

  • Small pinch sea salt

  • Dash of stevia or 1-2 tbsp maple syrup to sweeten

*Feel free to make your own buckwheat flour by grinding whole buckwheat groats or flakes in a coffee grinder until smooth.

DIRECTIONS:

  1. Combine your nut milk and lemon juice in a small bowl. Stir together, then place on the counter and let sit for 10 minutes. This will allow the mixture to curdle and become 'buttermilk'.

  2. In a frying pan, melt 1 tsp coconut oil over medium heat. In a separate bowl, whisk together the buckwheat flour, baking powder, and sea salt. Add the buttermilk, vanilla, and sweetner of choice, and stir together until smooth.

  3. Spoon the mixture onto the pan to form your pancakes. Let each pancake cook for 2-3 minutes per side, flipping when the surface fills with bubbles.

  4. Top with coconut yogurt, fresh fruit, berry compote, or pure maple syrup.