Buckwheat is my absolute favourite flour for gluten free pancakes, and with the addition of some almond flour these turn out light in texture and absolutely delicious.

Buckwheat is naturally gluten free as it’s actually part of the rhubarb family and it has a nice light nutty flavour.

These pancakes are also sugar free and dairy free, so get after them!

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Ingredients

• 1.5 Cups Buckwheat Flour *

• 1/2 Cup Almond Flour

• 3 tsp Baking Powder

• 1 tsp Cinnamon and/or Pure Vanilla Extract

• pinch of salt

• 3 Eggs

• 1 Cup Yogurt of your choice. I use coconut yogurt, actually if you live in BC you should try and source out Yoggu. It’s INCREDIBLE. https://www.yoggu.ca/

• 3/4 Cup Water or Milk of your choice * You may need to add a bit more liquid if your yogurt was quite thick, like Greek yogurt.

  The batter should be runny enough that it pours, but not so runny it splashes all over the pan. This is another reason to make sure you cook pancakes in a hot cast iron pan, because if it’s cold the batter won’t perk up and make nice pancakes with a bit of puff in them. :)

• 1 Cup Fresh or Frozen Blueberries

• Coconut oil for cooking

*At our local store buckwheat flour is found in the flour isle in smaller bags at eye level… if you’re 5’9”. It’s also available on amazon, and in most good grocery stores.

If your up for an adventure you can mill or blend your own flour from buckwheat groats, it’s lighter in taste and texture, and is a soft grain so a high powered blender works wonderful.

Either way, be sure to refrigerate your buckwheat flour to keep it fresh.

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Instructions

1. Mix the dry ingredients together in a mixing bowl.

2. Add the wet ingredients, but NOT the blueberries yet!

3. Mix until combined, but don’t get too zesty with the mixing. Just until combined.

4. Gently fold in the blueberries

5. Heat a cast iron frying pan to med heat and use a bit of coconut oil to coat the pan, not too much as it will just smoke you out and burn the pancakes.

6. Now, just cook these up like regular pancakes!

   • Pour or scoop pancake batter into hot and oiled frying pan. Allow to cook until small bubbles start to form, then using a thin flipper (I randomly like to use a fish flipper because they’re so thin) carefully and with confidence flip the pancakes over and finish cooking on the other side. This side takes only a few moments. Maybe about 20 - 30 seconds.

     Stack them up and eat them!

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Nutrition And Tips

I love cooking with buckwheat, which isn’t wheat at all so it’s naturally free of gluten. It has a mild nutty taste that lends itself well to things like pancakes, muffins and banana loaf.

Buckwheat is richer in minerals than many other pseudograins. It’s high in manganese, copper, and magnesium. It’s worth googling if you’re interested in these kinds of things!

The addition of using fermented foods adds a nice boost of probiotics, and using 3 eggs and almond flour ups the protein level of your classic pancake breakfast.

I don’t find a need for adding any sugar to pancakes, because, MAPLE SYRUP! (Make sure you’re using pure maple syrup with just the one ingredient in it).

Buckwheat is a good source of fiber and has a low to medium glycemic index; making it a good option to test out if you need to watch your sugar levels.

If you’re trying to cut gluten these pancakes are a really good time.

They’re also kid approved. My kids like them for breakfast with maple syrup or as a snack with some almond butter and a sliced banana. Yummmm.

Let me know what you think!

Gwen