Thursday, October 22, 2009

Honey-Buckwheat Pancakes

Haven't discovered buckwheat yet? I have to say that it was only recently that I have begun to appreciate all buckwheat it has to offer. I loved Nicolette's buckwheat brownies, so I thought I'd see what else it would be good in. Buckwheat pancakes seemed like a natural next move, since I love a good pancake (see coconut flour pancakes and flourless pancakes)! They turned out delicious, if I do say so myself... Buckwheat lends a nuttiness that I think perfectly pairs with honey - it's like they were made for each other.

Ingredients (makes about 5-6 pancakes):
  • 1/2 C GF buckwheat flour
  • 1 t baking powder (if you cannot tolerate corn, click here for a corn free baking powder recipe)
  • 1/2 t salt
  • 1 t cinnamon
  • 1 T honey
  • 1 egg
  • 2 T oil
  • 1 t vanilla extract
  • about 1/2 C whichever milk you can tolerate (yogurt would be nice, too)
  1. Mix together the first 3 ingredients.
  2. In a separate bowl, mix the honey, egg, oil, and vanilla.
  3. Add the wet ingredients to the dry ingredients and stir a little.
  4. Start adding in your milk a bit at a time until the desired consistency is met.
  5. Cook batter on a preheated pan or griddle that has been greased.

This post is linked to Slightly Indulgent Monday.


  1. Kim, I just assumed buckwheat had gluten since it has the word wheat in it! Thanks for teaching me otherwise!

  2. Great minds think alike!! I made buckwheat pancakes, too. I feel so grounded from the buckwheat. I don't even need it to be sweet - the nutty flavor is really nourishing.

    Thanks for sharing this on Slightly Indulgent Mondays!

  3. These pancakes had a nice flavor. A couple of pointers that I've learned that maybe are implied with all GF pancake recipes but I'm new to this and didn't know:

    -don't make the pancakes larger than 5". They're much harder to flip.
    -let the batter rest for at least 30 min before frying the pancakes. They'll rise much better in the pan.