September 22, 2007

Gluten Free Buckwheat Pancakes

by IsaChandra

Buckwheat has a wonderful sweet, earth flavor and aroma that makes everything smell so home-y. And it’s completely gluten free, which is confusing, since the word “wheat” is in its title. I’d been toying around with a gluten free pancake recipe for awhile and nothing really sang to me, but this morning I struck gold with these babies. They’re hearty pancakes for sure, but they’re also light and fluffy. I think the main difference in texture between these and white flour pancakes is that they’re a bit grainier and less flexible. But who cares if they’re less flexible because you’re not gonna’ bend them, you’re gonna’ eat them.

The recipe has quite a few ingredients that you probably don’t have laying around the house unless you’re a compulsive grocery shopper (like me) or follow a gluten free diet, so if you like, you can replace the quinoa and corn flour with whole wheat pastry flour (or regular flour) and leave out the tapioca flour and flax seeds. You may need to thin the batter with a bit of water in that case. The recipe is below.

Gluten Free Buckwheat Pancakes
Makes 8 five inch pancakes1/2 cup buckwheat flour
1/4 cup quinoa flour
1/4 cup corn flour (NOT cornmeal, corn flour is lighter)
1 tablespoon ground flax seeds (or flax meal)
2 tablespoons tapioca flour (cornstarch or arrowroot would be okay, too)
1 tablespoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup non-dairy milk (I used soy)
1/2 cup water
2 tablespoons pure maple syrup
2 tablespoons canola oil
1/2 teaspoon pure vanilla extract

In a large mixing bowl, mix together all flours, flax seeds, tapioca, baking powder, cinnamon and salt. Create a well in the center and add the remaining ingredients. Use a fork to mix well for about a minute. Let the batter rest, and preheat a large, non-stick or cast iron pan over medium-high heat.

When pan is hot, spray with a thin layer of cooking spray and use an ice cream scooper to pour batter and form pancakes. I did two at a time, but do as many as you can fit. The pancake should start to form little air bubbles, but not as much as “normal” pancakes do, so don’t worry. Cook for 2 1/2 to 3 minutes, then flip and cook for 2 minutes more. Keep warm on a plate covered with tin foil until ready to serve.

Serve with Earth Balance, maple syrup and fresh fruit.

  • October 1, 2007 at 11:22 pm: steph

    YAY! beyond awesomeness.

  • October 2, 2007 at 1:17 am: Frank Language

    Isn’t buckwheat just plain ole kasha?

  • October 2, 2007 at 9:36 pm: Dawn

    Thanks for the gluten free recipe. I actually have most of this in my pantry!

  • October 3, 2007 at 12:49 am: IsaChandra

    Frank – kasha is toasted buckwheat.

  • November 4, 2007 at 3:35 pm: Marega

    These are great – really fluffy. I used 1/4 brown rice flour, and 1/4 chickpea flour instead of the corn and quinoa flour. I used 2 Tbs arrowroot flour/powder instead of tapioca and I was too lazy to grind up flax seeds so I omitted that. Thanks!

  • December 2, 2007 at 12:47 pm: Kara

    I just tried this! They were fabulous–I used GF oat flour instead of buckwheat and only one tbsp of oil, and they still turned out great!

  • May 3, 2008 at 11:19 am: j

    Canola and any canola oil products are pure trash to the system.

  • August 3, 2008 at 4:45 pm: Sophia

    I haven’t tried this recipe out yet, though will because it looks fabulous, but is that 1 tablespoon baking powder a mistake? Seems like a ton to mix in with only a little over 1 cup of flours. Perhaps it was supposed to say 1 teaspoon?

  • October 1, 2009 at 3:44 am: colondetox

    i have been in a gluten free diet ever since last year because i have food allergy.

  • November 3, 2009 at 11:34 am: acnemelanie

    i have an allergy to Gluten and most of the time i use guar gum or xanthan gum for baking. these gums are good substitute for wheat,

  • January 3, 2010 at 1:19 am: Pretty Girls Gallery

    I have gluten allergy since childhood. I am always on a Gluten Free diet and i use guar gum in some of may baked foods.

  • January 11, 2010 at 5:42 am: arthritisinfo

    im always on a Gluten Free diet. i really hate my allergy to gluten because i love the taste of wheat bread. oh well, you just got to live with it.

  • August 1, 2010 at 7:45 am: Shiela Wiggins

    It’s easy to make your own healthy and fluffy homemade Denny’s pancakes with this easy-to-follow Denny’s flannel cake formula with healthy ingredients, such as Whole Meal Flour and Canola, served with a dollop of cream cheese and staring maple syrup or love, or create your own healthy flannel cake toppings.

  • November 5, 2010 at 1:13 am: Gabby

    I went gluten free this summer after finally pinpointing the source of all my indigestion (Damn Gluten!) and these are my favourite pancakes EVER including non-vegan, glutenized ones. YUM!

  • November 8, 2010 at 12:27 pm: Deck Lighting ·

    gluten free foods are very helpful specially for those people that have very bad allergies to it _

  • November 9, 2010 at 6:15 am: CedarForests

    Is there a way to do these oil-free (low fat)?

  • November 9, 2010 at 6:15 am: CedarForests

    Can this batter be used in a waffle iron?

  • February 1, 2011 at 7:25 pm: TofuRocks

    I had some buckwheat flour lying around and now I know what to do with it. Thank you, Isa. Nice recipe. The full tablespoon of baking powder seems to be ok. Can’t taste it and the cakes are nice and fluffy. Also works very well in the waffle iron :-) Just tried it.

  • February 26, 2011 at 5:33 pm: VegTerp

    Fabulous recipe! Just made it, LOVE it!

  • March 28, 2011 at 8:34 pm: Carmella

    Thank you so much for posting some gluten free options! Being Vegan can be tough enough in the morning to pick out something quick and nutritious to eat, and add gluten free into the mix and it can get really tough.

  • May 22, 2011 at 4:11 pm: Momma

    These are amazing!! Seriously the best pancakes ever!

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  • October 30, 2011 at 12:42 pm: Michelle

    Is it just me or is the essential ingredient missing? I don’t see buckwheat flour anywhere in the recipe. Haven’t tried these yet but I’d like to.

  • November 1, 2011 at 9:16 pm: Lisa

    Michelle — The 1/2 cup buckwheat flour is the first ingredient but it is formatted in the wrong place.

    Isa you are some kind of kitchen sorceress! These pancakes are hands down the best I’ve ever had. Hint: Use fancy cinnamon it’s worth it. I ate the whole batch myself within a day. (about 8 platter-sized pancakes.)

  • January 18, 2012 at 4:22 pm: JJ

    These turned out well – very filling, and a nice whole taste. I didn’t have corn flour, so for that 1/4 cup I used half fine corn meal and half Bob’s Redmill gluten free mix, and I used the mix instead of the quinoa flour too. Since the mix has tapioca in it, I used 1 tablespoon tapioca and one cornstarch.
    Everything turned out great!

  • April 1, 2012 at 4:42 am: Rebecca

    I love this recipe! I haven’t been a big pancake person in the past because they never seemed very nutritious but with the buckwheat flour they feel wholesome and taste delicious! Thanks Isa!

  • September 12, 2012 at 1:58 am: Bubble Child

    After making your pancakes, I served them with a side of this gluten-free vegan chocolate chip banana bread.
    SO GOOD!

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  • December 25, 2012 at 9:52 pm: Carmella

    I have used this recipe a bajillion times and it always delivers and they are better than wheat pancakes to me. The buckwheat is lighter has a sweet earthy taste which i love. Thank you Isa, for another awesome recipe!

  • June 10, 2013 at 7:32 am: NFA Trust

    Perfect pancakes with a hefty dose of whole grains.

  • August 19, 2013 at 3:05 pm: Clare

    Could I make a big batch of all the dry ingredients and store it?

  • February 8, 2014 at 3:00 pm: Talia

    I made these this morning and substituted 1/2 cup almond flour for the quinoa and corn flours. It was super fluffy and had a delicious taste! Will definitely make again.

  • February 15, 2014 at 7:51 am: Karen Patrick

    What a great way to beat the bloat. Great post as usual.

  • March 4, 2014 at 12:21 pm: Lisa

    Could you use coconut flour instead of corn? Or can I increase quinoa amount ?

  • June 7, 2014 at 6:31 pm: Ksenia

    Isa, thank you! Mine were colored like walnut wood though. I didn’t have corn flour, so was planning on doubling the quinoa, but I think I forgot to, so just used 1/2c buckwheat and 1/4c quinoa. I think. They didn’t spread well on the skillet either. But they were pretty bendable!

    Isa, can you PLEASE, PLEASE, PLEASE come up with a gluten-free sandwich bread recipe!!! I’ve been dying over here without sammiches for months now! Please!!!

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  • January 15, 2015 at 3:24 pm: Ratatouille

    I have been in a gluten free diet since my childhood, because I have a food allergy. Yum, fabulous recipe. I made it for my grandpa and my uncle and they loved it. For me, was really tasty. My uncle is always worried for my diet, but I know it´s because he loves me. I don´t know how to make flan. I always need to talk to a supervisor.

  • October 19, 2015 at 5:47 pm: Annabel

    just made these for breakfast. Used all milk instead of water. Yum!