Buckwheat Pancakes, perfectly fluffy gluten free pancakes!
The inspiration behind this recipe is both from my mom and a restaurant in Scottsdale, Arizona called, The Herb Box. While my mom was visiting us in October 2022 she made pancakes using her own recipe. and than in January of 2023 we went to Scottsdale, Arizona for holistic treatments for myself and one of our favorite restaurants had buckwheat pancakes. My mom actually came to help take care of me because I was in atrial fibrillation. This was definitely one of the most difficult times in my health journey and having my mom with us during this time was a huge blessing. After I started feeling better and I was able to do more things for myself she had time to look at my food magazines and cook some new things. Initially she found a pancake recipe in one of my favorite cooking magazines but she altered it for herself, changed the flour added sweetener and a few other small changes that made perfectly fluffy pancakes. I have not been eating gluten so after we got back from Arizona I made a couple small changes to my mom’s recipe, not only is it gluten free these pancakes are fluffy and moist. I decided to use buckwheat flour and a second key ingredient I use is buttermilk and both these ingredients help make the pancakes perfectly fluffy and moist.
It feels like a royal treat every time I make these pancakes because for so long I just didn’t eat a lot of baked goods due to my gluten intolerance. One can keep these simple or add things like berries and chocolate chips. Thank you again for joining me in my small part of the digital world, Emma’s Daily Bread. I hope everyone enjoys this recipe! Cheers to a happy & healthy day!
Buckwheat Pancakes
Ingredients
- 1 Cup Buckwheat Flour
- 1/2 tsp Baking Soda
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 1 Large Egg
- 1 Cup Buttermilk
- 1 TBSP Olive Oil
- 1 TBSP Honey
- 1/2 tsp Vanilla
- Coconut Oil Use liberally to fry pancakes
Instructions
- Sift dry ingredients into a medium sized mixing bowl. Sifting is optional but I do feel like it produces fluffier pancakes.
- In a second mixing bowl mix egg, vanilla, buttermilk and olive oil.
- Add wet ingredients to dry ingredients, it's important to not over mix. Allow pancake batter to rest for 5-10 minutes or until one sees bubbles in the batter than it's ready to make pancakes. See Picture.
- Using a nonstick pan or my favorite to use is my cast iron pan. Place stove on medium heat, add at least two TBSP of coconut oil especially if one is using a cast iron pan. If your pancake batter is swimming in oil while cooking it's less likely that it will stick to the pan. I use 2-3 TBSP of batter for each pancake, fry till batter starts bubbling than flip the pancakes and fry for another 2-3 minutes.
