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Buckwheat Pancakes Recipe

A naturally gluten free take on a traditional pancake. These are light, delicious, and perfect for your pancake lovers.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 pancakes
Calories 121kcal
Author Heather Dessinger

Ingredients

Instructions

Soaked Flour Version:

  • If you are not using sprouted flour, you will need to soak your flour the night before. To do this, mix together the buckwheat flour, lemon juice (or other acidic medium), and water in a medium mixing bowl. Cover with a towel and leave overnight.
  • The next morning whisk in the remaining ingredients.
  • Cook the pancakes on a griddle or skillet over medium heat, waiting until they bubble before flipping.

Sprouted Flour Version:

  • If you are using flour that is already sprouted simply whisk together all the ingredients, omitting the lemon juice.
  • Cook the pancakes on a griddle or skillet over medium heat skillet, waiting until they bubble before flipping.

Notes

This batch makes enough pancakes to feed my family of 5 for 2 breakfasts. I usually freeze half!

Nutrition

Serving: 1pancake | Calories: 121kcal | Carbohydrates: 9.3g | Protein: 2g | Fat: 8.7g | Saturated Fat: 5.1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 48mg | Sodium: 171mg | Potassium: 0mg | Fiber: 1g | Sugar: 4.7g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg