Light and Fluffy Gluten Free Whole Grain Pancakes

Today I am sharing a fantastic recipe for GF pancakes!  These pancakes equal their glutinous counterparts and are more nutritious.  Light, fluffy, moist and flavourful, they have an ingredient that I have fallen in love with.  Buckwheat! 


Gluten Free Buckwheat Pancakes

Contrary to its name, buckwheat is not related to wheat and does not contain gluten.  It is actually a fruit seed related to rhubarb and sorrel.  Buckwheat can be eaten as a kernel, either unroasted or roasted (kasha).  Very versatile, it can be served as an alternative to rice, as a cereal itself, as porridge and makes a great gluten free flour substitute. 

Buckwheat is a superfood boasting a great nutritional profile high in manganese, flavonoids, and fibre; and is a good source of tryptophan, magnesium and copper.  Studies have shown consumption of buckwheat is related to lowering cholesterol, triglycerides, blood pressure, risk of some types of cancer, risk of diabetes; and preventing gallstones.  What’s not to love, especially when it makes such a great gluten free flour!!!

Okay, I will quite gushing and get to the recipe. 

Gluten Free Whole Grain Buckwheat Pancakes

  • 3/4 cup whole grain ground buckwheat
  • 1/2 cup oat flour (ensure it is GF, if you are celiac or intolerant)
  • 1/4 cup organic cornmeal (love the texture this imparts, but can be omitted)
  • 1 Tbsp baking powder
  • 1 Tbsp sugar of your choice (I used coconut sugar)
  • 1/2 tsp sea salt
  • 1 cup milk* (your choice, I used dairy)
  • 1 egg
  • 2 Tbsp oil of your choice (coconut, olive or butter, melted)
  • 1 tsp vanilla

Combine dry ingredients in a medium mixing bowl.  In another bowl, beat egg and stir in milk, oil, and vanilla.  Stir wet ingredients into dry, mixing until combined.  Adjust milk/flour if you want thicker or thinner batter.

Pour batter onto heated pan, flipping once when browned. Enjoy!

* Substitute 1/2 cup of milk with soda water to make these even lighter and fluffier. 

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