Gluten Free Buckwheat Pancakes


1 cup buckwheat flour
2 TBL brown sugar
1 teaspoon baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1 egg
1 cup low-fat buttermilk or *1 cup rice or soy milk
1-2 TBL melted butter or coconut oil

Optional: Berries and maple syrup


Mix your dry ingredients in a large bowl

Mix your wet ingredients in a small bowl.

Add your wet into the center of your dry and mix thoroughly.

Preheat your skillet. Add some cooking spray or oil if you desire.

Add about 1/3 cup mix to the center if your pan for a good size pancake.

Flip after you see some bubbling.

Lightly brown on both sides.

Serving Options: Add cut fresh berries to a small serving bowl.

Now warm your maple syrup over the stove slightly.

Serve maple syrup on top of pancakes and add some fresh fruit to the plate.


Recipe Courtesy: Tina Turbin

Author’s Note:

Buckwheat-KASHA is gluten free! We are using buckwheat FLOUR in this recipe.FYI: Buckwheat groats are the hulled, crushed kernels, which are usually cooked in a manner similar to rice. Groats come in coarse, medium and fine grinds. Kasha, which is roasted buckwheat groats, has a toastier, more nutty flavor.

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