Gluten Free Buckwheat Pancakes Recipes

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GLUTEN-FREE BUCKWHEAT PANCAKES



Gluten-Free Buckwheat Pancakes image

An easy way to add fiber to your gluten-free pancakes. Optional ingredients: blueberries or bananas, walnuts or pecans.

Provided by nascarrunner71

Categories     Breakfast and Brunch     Pancake Recipes     Whole Grain Pancake Recipes

Time 23m

Yield 6

Number Of Ingredients 5

¾ cup gluten-free baking and pancake mix (such as Pamela's®)
¾ cup water
1 egg
¼ cup buckwheat flour
1 tablespoon vegetable oil

Steps:

  • Mix gluten-free pancake mix, water, egg, buckwheat flour, and vegetable oil together in a bowl until there are no lumps. Add additional water if needed to thin batter. Let batter sit for 15 minutes for fluffier pancakes.
  • Heat a lightly oiled griddle over medium-low heat. Pour 1/4 cup batter onto the hot griddle and cook until golden brown, about 2 minutes. Flip and cook until opposite side is golden brown, about 1 minute more.

Nutrition Facts : Calories 106 calories, Carbohydrate 17.3 g, Cholesterol 31 mg, Fat 3.3 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 0.6 g, Sodium 123.4 mg, Sugar 0.6 g

GLUTEN-FREE BUCKWHEAT PANCAKES



Gluten-Free Buckwheat Pancakes image

Provided by Isa Chandra Moskowitz

Categories     Breakfast     Brunch     Vegetarian     Wheat/Gluten-Free     Vegan     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 four- to five-inch pancakes

Number Of Ingredients 14

1/2 cup buckwheat flour
1/4 cup quinoa flour
1/4 cup corn flour (not cornmeal; corn flour is finer)
2 tablespoons tapioca flour (cornstarch or arrowroot would be okay, too)
1 tablespoon ground flax seeds (or flax meal)
1 tablespoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup soy milk (or other nondairy milk)
1/2 cup water
2 tablespoons pure maple syrup
2 tablespoons canola oil
1/2 teaspoon pure vanilla extract
Cooking spray

Steps:

  • In a large mixing bowl, mix together all flours and the flax seeds, baking powder, cinnamon, and salt. Create a well in the center and add the remaining wet ingredients. Use a fork to mix wellfor about a minute. Let the batter rest for about 10 minutes and preheat a large, heavy-bottomed, nonstick pan, preferably cast iron, over medium-high heat.
  • When pan is hot, spray with a thin layer of cooking spray and use an ice cream scooper to pour batter and form pancakes. I usually make two at a time, but do as many as you can fi t. The pancake should start to form little air bubbles, but not as much as "normal" pancakes do, so don't worry. Cook on one side for 2 1/2 to 3 minutes, then flip and cook for 2 minutes more.

VEGAN, GLUTEN-FREE BUCKWHEAT PANCAKES



Vegan, Gluten-Free Buckwheat Pancakes image

This recipe is from the book Vegan Brunch by Isa Chandra Moskowitz. Feel free to sub all quinoa flour for the corn flour or vice-versa if you don't have both on hand. I have also used chickpea flour. Whatever you do, just don't use cornmeal; it's much coarser than corn flour.

Provided by Prose

Categories     Breakfast

Time 25m

Yield 8 pancakes, 4 serving(s)

Number Of Ingredients 13

1/2 cup buckwheat flour
1/4 cup quinoa flour
1/4 cup cornflour
2 tablespoons tapioca flour (or cornstarch or arrowroot)
1 tablespoon ground flax seeds (or flax meal)
1 tablespoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup soymilk (or other nondairy milk)
1/2 cup water
2 tablespoons pure maple syrup
2 tablespoons canola oil
1/2 teaspoon vanilla extract

Steps:

  • Mix dry ingredients in a large mixing bowl (flours, flax seeds, baking powder, cinnamon, and salt).
  • Create a well in the center and add the remaining (wet) ingredients. Use a fork to mix well for about a minute. Let the batter rest for about 10 minutes and preheat a large skillet over medium-high heat.
  • When pan is hot, spray with cooking spray and use an ice cream scooper to pour batter and form pancakes. The pancake will form little air bubbles, but not as much as "normal," so don't worry. Cook for 2 1/2-3 minutes, then flip and cook for 2 minutes more.

Nutrition Facts : Calories 193.9, Fat 9, SaturatedFat 0.8, Sodium 437.8, Carbohydrate 26.4, Fiber 2.8, Sugar 7.8, Protein 3.7

FLUFFY GLUTEN-FREE PANCAKES



Fluffy Gluten-Free Pancakes image

These fluffy gluten-free pancakes have a hint of cinnamon and vanilla for extra flavor. This recipe makes about 5 large pancakes or 8 smaller (2-inch) pancakes. Serve them with your favorite syrup and fresh fruit.

Provided by Fioa

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 8

Number Of Ingredients 8

1 cup all-purpose gluten-free flour
½ teaspoon gluten-free baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1 egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract
½ cup cold milk, or more as needed

Steps:

  • Combine gluten-free flour, baking powder, salt, and cinnamon in a large bowl; mix well.
  • Mix egg, vegetable oil, and vanilla extract together in a second bowl until well combined. Stir flour mixture into egg mixture with a wooden spoon until a lumpy batter forms. Pour in milk and mix until a smooth batter forms. Set batter aside to thicken, 5 to 10 minutes. Add more milk, 1 tablespoon at a time, if batter is too thick.
  • Heat oil in a griddle over medium-low heat. Drop 1 to 2 heaped tablespoonfuls onto the griddle for each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 90.4 calories, Carbohydrate 13.5 g, Cholesterol 24.5 mg, Fat 3.2 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 190.9 mg, Sugar 1.4 g

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