AuthorJuanitaCategoryDifficultyBeginner

Buckwheat” despite its name it is not related to wheat therefore it is gluten free, along with being high in various minerals and antioxidants. Buckwheat is a much healthier alternative to the typical refined white flours. These buckwheat pancakes are so light and fluffy. You can make these with 100% buckwheat flour or use a 50% buckwheat to 50% all-purpose flour blend. The 50-50 blend will make fluffier, more lighter pancakes.

In the first step of the recipe, we mix milk and vinegar (or lemon juice) together. This is an easy way to mimic buttermilk. The acid reacts with the baking soda and makes the pancakes light and fluffy.

Yields8 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

Ingredients

 1 ½ cups (125 grams) buckwheat flour (or use 50-50 blend of buckwheat and all-purpose flour, see notes)
 1 ¼ cups (295 ml) plant-based milk of your choice
 2 tbsp white vinegar or fresh lemon juice
 4 tbsp unsalted dairy free butter, melted, plus more for skillet
 1 tbsp sugar
 ¾ tsp baking soda
 ½ tsp fine sea or table salt
 1 mashed banana
 1 tsp vanilla extract

Directions

Make Batter
1

In a 2-cup measuring jug or bowl, stir the milk and vinegar (or lemon juice) together, and then set aside for five minutes. (This mixture mimics buttermilk, which when mixed with the baking soda later in the recipe, makes the pancakes fluffy.)

2

Meanwhile, whisk the flours, sugar, baking soda, and the salt in a medium bowl.

3

Whisk the mashed banana and vanilla into the milk.

4

Make a well in the centre of the flour mixture. Pour the milk mixture and melted butter into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has a few small lumps – it is important not to over-mix the batter.

COOK PANCAKES
5

Heat a large skillet (or fry pan) over medium heat.

6

Lightly brush the skillet/frypan with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 4-inch circle.

7

When the edges look dry, and bubbles start to appear and pop on the top surface of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, berries, or your favourite pancake toppings

Ingredients

 1 ½ cups (125 grams) buckwheat flour (or use 50-50 blend of buckwheat and all-purpose flour, see notes)
 1 ¼ cups (295 ml) plant-based milk of your choice
 2 tbsp white vinegar or fresh lemon juice
 4 tbsp unsalted dairy free butter, melted, plus more for skillet
 1 tbsp sugar
 ¾ tsp baking soda
 ½ tsp fine sea or table salt
 1 mashed banana
 1 tsp vanilla extract

Directions

Make Batter
1

In a 2-cup measuring jug or bowl, stir the milk and vinegar (or lemon juice) together, and then set aside for five minutes. (This mixture mimics buttermilk, which when mixed with the baking soda later in the recipe, makes the pancakes fluffy.)

2

Meanwhile, whisk the flours, sugar, baking soda, and the salt in a medium bowl.

3

Whisk the mashed banana and vanilla into the milk.

4

Make a well in the centre of the flour mixture. Pour the milk mixture and melted butter into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has a few small lumps – it is important not to over-mix the batter.

COOK PANCAKES
5

Heat a large skillet (or fry pan) over medium heat.

6

Lightly brush the skillet/frypan with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 4-inch circle.

7

When the edges look dry, and bubbles start to appear and pop on the top surface of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, berries, or your favourite pancake toppings

Buckwheat Pancakes