Buttermilk Buckwheat Pancakes (gluten Free)

Total Time
25mins
Prep
15 mins
Cook
10 mins

I’m posting this mainly for those of you on Zaar who can’t eat gluten…but these healthy and delicious pancakes can be enjoyed by anyone! From Light and Tasty’s June/July 2005 issue.

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Ingredients

Nutrition

Directions

  1. Combine dry ingredients in large bowl.
  2. Whisk remaining ingredients together; stir into dry mixture just until moistened.
  3. Pour batter by ¼ cupfuls onto a hot nonstick griddle coated with nonstick cooking spray.
  4. Turn when bubbles form on top of pancakes; cook until second side is golden brown.
Most Helpful

5 5

My family loves this recipe, we make these at least once a week. We are gluten and dairy free, and substitute rice milk for the buttermilk. They can be a bit dry but are amazing and moist with a grated apple added!

5 5

Delicious, light and fluffy. We substituted date sugar for the brown sugar and 1 TBS vinegar and 1 Cup Hemp milk. I ate them without any toppings because they were so tasty. Would be great with fruit, though.

5 5

used a similar recipe from Bob's Red Mill... used milk instead of buttermilk, so did not need baking soda... now I know buckwheat flour is best used in pancakes... easy, healthy and delicious with tahini carob molasses or nutella on top...