Best Gluten Free Buckwheat Pancakes Recipes
GLUTEN-FREE BLUEBERRY BANANA BUCKWHEAT PANCAKES
Vegetarian and gluten-free buckwheat pancakes. Buckwheat comes from a fruit seed and is related to rhubarb. It is wheat-free and grain-free, though often inaccurately referred to as a grain.
Provided by CarolineT
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- Mix buckwheat flour, cinnamon, and salt together in a large bowl. Make a well in the center; fill with coconut milk, eggs, honey, 1 tablespoon butter, and baking soda. Mix batter until smooth.
- Fold blueberries and banana into the batter; stir gently to combine.
- Melt the remaining 1 tablespoon butter on a griddle over medium-low heat. Drop 1/4 cup batter on the griddle; cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 3 minutes. Repeat with the remaining batter.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 26.3 g, Cholesterol 64.7 mg, Fat 14.1 g, Fiber 3.6 g, Protein 5.6 g, SaturatedFat 10.2 g, Sodium 257.3 mg, Sugar 8.3 g
VEGAN, GLUTEN-FREE BUCKWHEAT PANCAKES
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
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
BUTTERMILK BUCKWHEAT PANCAKES (GLUTEN FREE)
Categories Bread Breakfast Kid-Friendly Quick & Easy Wheat/Gluten-Free Healthy
Yield 12 Pancakes
Number Of Ingredients 11
Steps:
- Combine dry ingredients in large bowl. Whisk remaining ingredients together; stir into dry mixture just until moistened, reserving the eggs. Place batter into a tightly lidded jar for at least 24 hours and up to 48 hours. When you're ready to make these pancakes, mix the beaten egg yolks into the batter, and whip the egg white until they are light peaks, and fold into the batter. Pour batter by small ladles onto a hot nonstick griddle coated with nonstick cooking spray. Flip when bubbles form on top of the pancakes and then cook until second side is golden brown.
BUTTERMILK BUCKWHEAT PANCAKES (GLUTEN FREE)
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.
Provided by A Messy Cook
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine dry ingredients in large bowl.
- Whisk remaining ingredients together; stir into dry mixture just until moistened.
- Pour batter by ¼ cupfuls onto a hot nonstick griddle coated with nonstick cooking spray.
- Turn when bubbles form on top of pancakes; cook until second side is golden brown.
Nutrition Facts : Calories 195.9, Fat 5.6, SaturatedFat 2.8, Cholesterol 56.6, Sodium 651.6, Carbohydrate 31.4, Fiber 3.1, Sugar 10.5, Protein 7.4
GLUTEN-FREE BUCKWHEAT PANCAKES
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
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
CAROB BUCKWHEAT WAFFLES OR PANCAKES (GLUTEN FREE, DAIRY FREE)
Got this from The Yeast Connection cookbook. I've been trying to find recipes that are candida friendly. This is great and even includes directions to quickly make nut milk for the pancakes. If you don't have vitamin C crystals, I used aluminum free baking powder (I think 1 1/2 tsp?). You might want to add a bit of stevia to make it sweeter. I tried 2 tsp and it needed more (of the blend). My boys ate it up with powdered sugar on it, but we're not supposed to eat that! Cooking time depends upon your waffle iron.
Provided by WI Cheesehead
Categories Breakfast
Time 15m
Yield 4-6 waffles
Number Of Ingredients 12
Steps:
- Preheat your waffle iron.
- Pour the flour into a large mixing bowl. Add the starch, carob powder, salt and chopped nuts.
- In the blender, grind the remaining nuts to a fine meal. Scrape the bottom and sides of the jar; add 1 ¾ C boiling water, vitamin C crystals, oil and vanilla; blend for one minute.
- If using optional eggs, mix yolks (if desired) into the batter and beat the whites, in a small bowl, to soft peaks. Use a rubber spatula to fold them into the batter (in the next step).
- Pour the liquids over the dry ingredients. Whisk lightly until the mixture is blended.
- Combine the remaining ¼ C boiling water with the baking soda (it will foam up). Stir to dissolve and whisk into the batter.
- Use a measuring cup to pour 1 C batter into the heated waffle iron. Cook until done.
- If making pancakes, it makes 12-15 large ones.
Nutrition Facts : Calories 446.7, Fat 28.1, SaturatedFat 3.1, Sodium 884.8, Carbohydrate 42.3, Fiber 5.1, Sugar 2, Protein 8.4
GLUTEN-FREE BUCKWHEAT PANCAKES
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
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.
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