There’s nothing like pancakes on a cold winter weekend. Warm and hearty, pancakes are one of those versatile and satisfying breakfasts that I crave in the winter months. But what’s a person to do when they can’t eat gluten or are in the midst of testing for some dietary intolerances? Try Buckwheat pancakes!
Buckwheat is a good source of fiber, magnesium, and potassium, and is currently being embraced in many circles as an alternative to wheat and other grains. But buckwheat isn’t a grain at all. It’s the seed of a plant that is related to rhubarb and sorrel, making it an option for those with gluten intolerance or sensitives*. For this nerd, however, when I think of buckwheat, I mostly just think of Little House on the Prairie. Who else remembers the pancakes Almanzo and Royal treated Pa to in The Long Winter? Needless to say, I’ve been wanting to make this frontier-friendly recipe for awhile.
No one really wants to hear about a person’s food intolerances, but I feel a little sharing is necessary to explain my thoughts in developing this particular recipe. I’d been having a lot of success following a low FODMAP elimination diet to combat digestive issues, and it was also suggested that I try an anti-inflammatory diet for a few weeks. Wheat is one things I’ve eliminated during this phase, so I’ve been in search of alternatives. I was really missing some sort of “bread” product that I could spread almond butter on or have as a breakfast treat on the weekends. Bring on the pancakes!
Many of the buckwheat pancakes recipes I found online contained yeast or sourdough, but I wanted to try a baking powder version since yeast and fermented foods can cause my allergies to flare up. I also wanted this recipe to be egg-free and dairy-free. Banana replaces the egg and gives it a little sweetness, and I’ve added a few blueberries. I’ve added no other sugar or syrups, so if you want them to be sweeter please, add what you like. I was quite pleased with the result, but prefer these pancakes served warm with a topping of some sort: almond butter, fresh strawberries, etc.
Some promote the benefits of soaking buckwheat overnight to make the nutrients more digestible. You can make the batter the night before and place it in the refrigerator until the next morning. I’ve also grilled up the pancakes immediately after mixing the batter. I’m impatient, you know.
- 1 cup buckwheat flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¼ cup mashed ripe banana (about 1 medium sized)
- 1 tablespoon melted coconut oil
- 1 cup almond milk
- In a large bowl, mix together the buckwheat flour, baking powder, salt, and cinnamon. Add the mashed banana, melted coconut oil, and almond milk. Stir together.
- If you don't want to make them right away, let the batter sit in the refrigerator overnight.
- Grill the pancakes as you would regular pancakes.
- Pour, sprinkle, spread, or smear with your favorite toppings!
Make Ahead and Freeze
I like to make a batch of these pancakes and freeze them. I often pop one out of the freezer and into the microwave for 30 seconds. When warm, I spread it with almond butter and a few other crunchy toppings. They are also excellent with fresh fruit. If you eat dairy, cream cheese is also a delicious topping for these pancakes. I tinted my cream cheese with hibiscus tea and sprinkled it with hibiscus coconut. Add a little maple syrup for sweetness if desired. I used a heart-shaped cookie cutter as a mold to get into the Valentine’s Day spirit.
*I am not a dietician. If you are gluten sensitive or intolerant, make sure your buckwheat flour and all other ingredients are gluten-free and not processed with wheat products. If you are low FODMAP make sure to check portion sizes, and current recommendations.