I happen to love buckwheat pancakes. Okay maybe they aren’t the sexiest sounding pancakes around. Yeah, buckwheat sounds a little too healthy for some of us. But really they are worth trying – you may just fall in love with buckwheat’s nutty flavor. Plus they are naturally gluten-free with no added sugar.
I have two ways of making buckwheat pancakes. A fluffy version which resembles Canadian pancakes and then an Anna version, which resemble my friend Anna’s all-star buckwheat ultra-skinny pancakes. Both totally delicious in their own right. Anna’s are the simplest and have the added bonus that you can use then to wrap any delicious toppings -– whether sweet or savory. Plus you don’t need a recipe, you just need to get a feel for the ration between liquid, eggs and flour. A good tip is to make sure the batter is runnier than honey, but not as runny as the water we drink – something in between.
250 ml liquid, add more if you want even thinner crepe-like pancakes
4 large eggs
115 g buckwheat flour
Easy. Add a pinch of salt and you have Anna’s all-star skinny buckwheat pancake batter.
TIP: sparkling water is great for making the pancakes a little more fluffy.
Cooking buckwheat pancakes
The method is basically the same for any pancake, only it’s a thinner batter which you’ll spread to almost the diameter of the pan. Just ladle or pour a small amount of batter into the middle of the pan, then tip the pan around until its spread into a thin layer. Cook for about 2 to 3 minutes, until the edges start to lift and the batter sets (the bottom should be golden brown when you peek at it). Then carefully flip and cook the other side for 1 to 2 more minutes. Slip onto a plate, add toppings and enjoy! See how easy it is?
Coconut Buckwheat Pancakes
Makes 8 pancakes
Preparation time: 5 minutes
Cooking time: 15 Minutes
Total time: 20 Minutes
1 cup of buckwheat flour (140 g)
1 teaspoon of baking powder
1 teaspoon pure vanilla powder (optional)
pinch of sea salt
2 large eggs
2 tablespoons of coconut oil, melted
1 cup of unsweetened almond milk (250 ml) (alternatively unsweetened rice-coconut drink)
Coconut oil for the skillet
1. In large bowl, whisk together flour, baking powder, vanilla, and salt. In another bowl, whisk together eggs, melted coconut oil, and almond milk; pour over dry ingredients and whisk until combined.
2. Melt a little coconut oil in non-stick skillet over medium-high heat. Ladle or pour batter (about 1/4 cup / 50 mL per pancake, into the pan; spread slightly to form pancakes. Cook until bubbles appear on top, about 3 minutes. Flip and cook until bottom is golden brown, about 1 minute.
3. Drizzle with maple syrup and top with fresh fruit. Enjoy!
TIP: If you really love coconut feel free to add 2 tablespoons unsweetened flaked coconut to the batter or sprinkle some on top of the buckwheat pancakes when serving.