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Buckwheat pancakes

(110 ratings)
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Buckwheat pancakes recipe
Buckwheat pancakes recipe
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

These easy buckwheat pancakes are great with sweet or savoury fillings and are a delicious way to start the day (or end it, if you fancy them for dinner!). We've put together this gluten-free buckwheat pancake recipe to be as easy as possible and it only takes 15 minutes to throw together, with the pancakes themselves taking just 5 minutes to cook - ideal if you don't have much time. Despite its name buckwheat isn't actually a wheat at all, which makes this recipe gluten and wheat free. If you haven't had buckwheat before then it's flavour is probably best described as 'nutty' which makes it a really nice base for most flavours, both sweet and savoury. Try experimenting with ham and cheese or strawberries and cream for a naughty treat.

Ingredients

  • 100g buckwheat flour
  • 1 large free range egg
  • 250ml your choice of milk
  • 125ml water
  • 1 tbsp Greek yoghurt
  • Groundnut oil to fry (you can use olive oil but this has a higher smoke point)

Suggested sweet fillings:

  • Fresh fruit and Sweet Freedom
  • Berries and Greek yoghurt
  • Chocolate sauce and Greek yoghurt
  • Lemon juice and Sweet Freedom
  • Apple puree and crème fraîche
  • Add a little coconut milk or unsweetened desiccated coconut to the pancake mix and fill with pineapple.

Buckwheat pancakes are wheat-free, which means they're also gluten-free

Method

  1. To make your pancake batter whisk the flour, egg and milk together until you have a smooth paste.
  2. Whisk in the water and yoghurt to make a smooth batter - if you want to make crepes then add a little extra water at this point to make a thinner batter.
  3. Heat a teaspoon of oil in a non-stick pan, just enough to cover the base.
  4. Add the batter - depending on the size of pancake you want
  5. Cook until golden, then flip gently - they are quite delicate at this stage.
  6. Keep them warm if using immediately, or allow them to cool.
  7. Make a big batch of buckwheat pancakes, freeze, and defrost in a dry pan or microwave for a handy standby. If freezing, separate each one with greaseproof paper and put in a sealed bag.

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  • 3
(110 ratings)

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