I love pancakes. I never used to be a big fan of them, but after going gluten-free, I’ve eaten many a pancake. They are especially a highlight when we go camping. I would throw a handful of chocolate chips in the batter before frying them up, and tell the kids that we had chocolate ants in our pancakes. They loved it. Even now, when there are no ants around, they ask if we are having ants in our pancakes. Too cute.
I found these gluten-free Buckwheat Buttermilk Pancakes to be a wee bit heavy, but that’s what I expected from buckwheat flour. It was like having a pancake made with whole wheat flour compared to all-purpose. The flavour was really great as well. Delicious!
Is Buckwheat gluten-free? Yes, it is! Although it has the word ‘wheat’ right in it’s name, it is actually not a type of wheat, but rather a member of the rhubarb family.
- 3/4 cup buckwheat flour
- 1/2 cup rice flour
- 1/4 cup tapioca starch
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/2 cups buttermilk
- 2 tablespoons vegetable oil
- Mix dry ingredients together in a bowl. In another, smaller bowl, beat eggs lightly and add the oil and buttermilk; add egg/oil/milk mixture to dry ingredients. Stir to blend well.
- Pour batter onto hot, lightly greased griddle. Cook until bubbles appear; flip and continue until golden brown.
- Serve with your favorite syrup (maple, blueberry, etc).