Gluten-Free Buckwheat Pancakes

Ingredients

• 1.5 cups certified gluten-free buckwheat flour 1.5 cups certified gluten-free buckwheat flour
• 0.5 cup certified gluten-free all-purpose flour blend 0.5 cup certified gluten-free all-purpose flour blend
• 2 tsp certified gluten-free baking powder 2 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 2 large eggs 2 large eggs
• 1.5 cups unsweetened plant-based milk (like almond or soy) 1.5 cups unsweetened plant-based milk (like almond or soy)
• 2 tbsp melted coconut oil or neutral vegetable oil 2 tbsp melted coconut oil or neutral vegetable oil
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract
• 1 tbsp maple syrup (optional, for a touch of sweetness) 1 tbsp maple syrup (optional, for a touch of sweetness)

Instructions

1. 1

   In a large mixing bowl, whisk together the certified gluten-free buckwheat flour, gluten-free all-purpose flour blend, certified gluten-free baking powder, and salt. Ensure there are no clumps and the dry ingredients are well combined, which will help create a lighter texture.

2. 2

   In a separate medium bowl, whisk together the eggs until lightly beaten. Then, incorporate the plant-based milk, melted coconut oil, pure vanilla extract, and optional maple syrup. Whisk until all the wet ingredients are thoroughly blended and smooth.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together using a spatula or whisk until just combined; a few small lumps are perfectly fine and indicate you haven't overmixed. Overmixing can lead to tough pancakes, so stop as soon as you no longer see streaks of dry flour. Let the batter rest for about 5-10 minutes to allow the flours to hydrate, resulting in a better texture.

4. 4

   Heat a lightly oiled griddle or non-stick skillet over medium heat until a drop of water sizzles and evaporates quickly. Ladle about 1/4 cup of batter per pancake onto the hot surface. Cook for about 2-3 minutes per side, or until bubbles form on the surface and the edges look set, then flip and cook the other side until golden brown and cooked through, approximately another 2-3 minutes.

5. 5

   Serve the warm gluten-free buckwheat pancakes immediately with your favorite toppings like fresh berries, maple syrup, or a dollop of dairy-free yogurt. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, or frozen for longer storage.

Nutrition (per serving)

Tips & Notes

• Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.
• Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
• Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.