These are the oil-free buckwheat pancakes that my girls request every weekend! They’re easy to make, gluten-free, and scrumptious!
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Now, let’s yak about pancakes.
During the week, we have very little time in the mornings before rushing off to two different schools. From 6:30am on it’s go, go, go, which means toast, yogurt, and fruit most mornings.
These babies are my girls’ favorite recipe. Jade asks for them every weekend, and they’re especially perfect for her given the on/off trouble she has with gluten.
I like that they employ just one flour (no gums or starches), are low in sugar, and are easy to make. I also love that all of the kids enjoy them. It’s rare to find a recipe that pleases everyone, so I’m always happy when one does the job.
Because these don’t have a lot of added sweetener, a light drizzle of maple syrup makes them even more delicious.
Most weekends though, my kids eat them sans syrup or butter, so they must be pretty good on their own!
We’ll occasionally add in a handful of blueberries or a sprinkle of cinnamon, as this basic recipe lends itself well to variations. However you make them, I hope you enjoy these oil-free buckwheat pancakes!
Easy, oil-free, gluten-free pancakes that are easily customized to your liking!
- 1 cup buckwheat flour see Notes
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp sugar (I use cane sugar)
- 1 1/4 cup 'butter'milk see Notes
- 1 egg (1/4 cup applesauce also works)
- 1 1/2 tsp vanilla extract
Begin by heating a large, non-stick skillet over low heat.
In a large bowl mix the dry ingredients (flour, baking powder, baking soda, salt, sugar).
For the 'butter'milk, add one tablespoon of apple cider vinegar to a measuring cup, then add in enough milk of your choice to equal 1 1/4 cups.
Whisk in the egg (or applesauce) and vanilla with the milk mixture.
Make a well in the center of the dry ingredients and add in the milk/egg mixture.
Whisk until smooth. It will seem too thin at first, but it will gradually thicken up.
Add a pat of butter or coconut oil to the warm pan and increase the heat to medium.
Once you see tiny bubbles form in the skillet, begin dolloping in the pancake batter (about 1/4 cup for each pancake).
Cook on the first side until the perimeter of the pancake begins to set and you see bubbles form.
Flip the pancake and cook another 20-30 seconds.
Repeat with the remaining batter until done.
Nutrition facts based on using buttermilk and egg. WW SmartPoints: 1
I like to grind my own buckwheat flour from these groats, but the pre-ground flour is also tasty in this recipe.
I like to use my Homemade Coconut Milk to make the ‘butter’milk used in this recipe.
These are some of the items I use to create this recipe: