Buckwheat Pancakes

Buckwheat Pancakes

I sure wish these were prettier.   Buckwheat is not a grain, but a member of the rhubarb family of all things.  Its flour has a black fleck to it that does not go away.   It gives baked goods and pancakes a weird color….but don’t let that stop you from using it.  The nutty taste is quite good.  And no, these are not the pancakes that are better than the cheesecake version….those are coming, but I have about 5 others in the queue before them.

Buckwheat Pancakes

These are mountain man pancakes.  The pioneers often had buckwheat because it was a fast growing crop.    I don’t envision stinky bearded mountain men as health experts, but they were on to something.  Buckwheat flour is gluten free.

Buckwheat Pancakes

Buckwheat can be used all by itself in pancakes but I prefer to cut it with a few other flours.  Buckwheat is more readily available than some other gluten free flours, so it is a little cheaper.   That’s a plus in my book.

5.0 from 1 reviews
Buckwheat Pancakes
  • 1 egg
  • 1 Tbsp oil
  • ½ cup buttermilk
  • ¼ cup buckwheat flour
  • 2 Tbsp tapioca flour
  • 2 Tbsp brown rice flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • dash of salt
  1. Whisk together wet ingredients in a bowl.
  2. Add remaining ingredients.
  3. Stir until smooth.
  4. Cook on well greased griddle like normal pancakes.
  5. Serve with syrup and butter


3 thoughts on “Buckwheat Pancakes

  1. Pingback: Mountain Men and Maple Syrup (or a tale of two pancakes) | Let It Unravel

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