Buttermilk Buckwheat Gluten Free Pancakes

Pancakes are one of the easiest and most successful gluten free treats, so I have been experimenting.  I tinkered with different recipes, and after several batches with various flour mixtures, I have settled on the recipe posted below as delicious, dependable, and a good keeper.

Since getting a nutrimill and making my own buckwheat flour, I have found it to be very versatile and it also behaves a lot like white wheat flour. This buckwheat flour has a very mild flavour and seems to bind well, making the addition of guar or xanthum gum unnecessary.  I have made the recipe with all buckwheat flour (so use 1 cup buckwheat flour and skip the garfava), and they worked vvery well.  In the version I am posting of the recipe I have used 1/4 garfava flour to increase the fiber and protein content.  These pancakes keep very well after making, and can be kept in the fridge for a few days or frozen.  Adding blueberries into the wet batter on top when they are on the griddle is my husband’s favourite way to eat these.

When recipes use buttermilk, (which is not necessarily in everyone’s regular pantry), I used to just use milk with vinegar in it, however what I have learned over the years is that buttermilk is really superior.  So now I do try to keep it as one of my standard fridge items.  Buttermilk seems to add a subtle flavour dimension, and also seems to produce baked goods that age a little better.

Gluten Free Buttermilk Pancakes Recipe

Makes 4 servings

Ingredients Method
Dry Ingredients:

  • ¼ cup garfava flour
  • ¾ cup buckwheat flour
  • ¼ tsp salt
  • ¼ tsp baking soda
  • 1 ¼ tsp baking powder
  • 1 Tlbs sugar
Mix dry ingredients in a bowl , preferably one with a spout.  I use a 4 cup pyrex measuring cup and make all the batter in it ready for pouring.

You can stop here and make this a mix to add the dry later. I bag them up with the wet ingredients noted on a label. I often make one batch to use, and one to save for later.

Wet Ingredients:

  • 1 egg
  • 1 Tlbs oil or melted butter
  • 1 cup buttermilk
Add the wet ingredients and blend all together with a whisk or spoon. The batter will be thicker than you are used to, but try one pancake and see if the batter spreads out enough to make a thick pancake.  You can add more buttermilk if you want, but only a little at a time. This makes very thick fluffy pancakes with the thick batter, and you can make thinner ones if you prefer that consistency.
Pour batter on to griddle. If you like fruit additions (frozen blueberries work very well) add them when the batter is just starting to firm up on the griddle.  This works better than adding the fruit to the batter, especially for blueberries.  These work best if you use a little lower heat than usual and a flat griddle.  I use a French crepe maker that is very flat.  Turn the pancakes when you see bubbles opening up on top and the sides look like they are cooked about 1/3 of the way up.

I have found these pancakes to cook very evenly, with no raw batter inside, which can be a pancake trouble spot. These are light, thick, and fluffy. Thin the batter if you prefer thinner pancakes, but trust me, try one thick, they are great.

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