One of the foods anyone on a gluten-free diet would be sad to say goodbye to are fluffy pancakes. This buckwheat pancakes recipe, however, makes eating pancakes a non-issue for anyone on a gluten-free diet.
These healthy buckwheat pancakes are made possible thanks to buckwheat flour. Buckwheat is a type of plant with grain-like seeds. It makes the flour version of it incredibly flavorful and adds a nutty quality to any baked good that’s made with it.
Buckwheat is also the reason these gluten-free pancakes are gluten-free. If you’re worried that gluten-free buckwheat pancakes won’t be as fluffy as buttermilk pancakes, don’t be. These fluffy buckwheat pancakes absorb maple syrup like a sponge and make them delightfully easy to stab into with a fork and gobble up off your plate.
While this buckwheat pancakes recipe is made with buttermilk, you can easily swap out the buttermilk for a homemade, non-dairy version. Simply use an equal swap of non-dairy milk and add a tablespoon of lemon juice or vinegar to the milk. Let this mixture rest for 5 minutes before using this homemade version of dairy-free buttermilk in the recipe as directed.
If you wanted to go one step further and make these vegan buckwheat pancakes, then swap out the egg for one tablespoon of flaxseed plus three tablespoons of water. The nutty quality of the flaxseed will compliment the buckwheat flour beautifully.