Buckwheat Pancakes (gluten-free!)

Since becoming gluten free, there are some routines that have been hard to keep up, like pancakes on the weekend.

But not now! Introducing buckwheat pancakes! I first had them at Gav and Sas’s house in Sydney and they are amazing! Admittedly they aren’t fluffly, but as a gluten free replacement, I love them!

They are perfect on the weekend with some banana and maple syrup. And great as a snack to take to work or slathered with Nutella!

I buy buckwheat flour in bulk from a health food store in Parkes, but I think you can also get it from Coles/Woolies.

Enjoy!

Buckwheat Pancakes

Makes: 4 – 6 pancakes

Ingredients:

  • 125 grams buckwheat flour
  • 2 eggs (lightly beaten)
  • 1 teaspoon vanilla essence
  • 3 tablespoons buttermilk
  • 150ml milk

Directions:

  1. Make a well in the centre of the flour
  2. Mix in eggs, vanilla essence and buttermilk, gradually scraping in the sides of the flour until it starts to come to together.
  3. Add the milk and mix until a thick drop consistency
  4. Cook on medium heat
  5. Eat with bananas and maple syrup

Recipe Source: from this book, 500 Superfood Dishes, that my step-brother Cam bought me for my birthday. Slightly adapted. (So many good recipes in that book!)

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