Light and fluffy buckwheat pancakes
Who can resist a big pile of pancakes?
These buckwheat pancakes are incredibly light, airy and fluffy. Perfect for breakfast as well for a weekend brunch. A real pancake dream. And they are perfect for you who cannot eat gluten as they’re gluten free.
These pancakes are great with fresh berries, sliced banana and a drizzle of maple syrup. Or if you like your pancakes with ice cream this raspberry ice cream is a winner.
What is buckwheat?
Despite its name, buckwheat is not related to wheat. In fact, it’s not even a grain, it’s actually a seed and is related to sorrel and rhubarb.
But as its composition of protein, fat and carbohydrates is similar to grains, it’s considered being a pseudograin.
It’s naturally gluten free, making it perfect for anyone who can’t eat gluten.
The secret to the fluffiness of these pancakes
The airy and light texture of these pancakes comes from using a mix of buckwheat flour and rice flour.
Using buckwheat flour alone will make them too dense, and using rice flour will make them to crumbly.
But a mixture of buckwheat flour and rice flour makes them perfectly light and airy.
CAN YOU REHEAT THE BUCKWHEAT PANCAKES?
Yes is the short answer to this question! Simply fry them in the pan on medium heat in a little bit of oil or butter. They will get slightly more crispy on the outside but still be light and fluffy inside.
Or you can pop them in the toaster for a minute until they are hot.
WATCH HOW TO MAKE FLUFFY BUCKWHEAT PANCAKES
Hungry for more pancakes? Check out these recipes
- Oat flour pancakes – Thin crepe like pancakes made with oat flour. Great both sweet and savoury.
- Banana Coconut Pancakes – Easy three ingredient pancake.
- Socca (chickpea pancake) – A savoury pancake made with chickpea flour
Gluten Free Buckwheat Pancakes
- 70 g 1/2 cup rice flour
- 60 g 1/2 cup light buckwheat flour
- 2 tsp baking powder
- 2 tsp sugar
- 1/4 tsp salt
- 2 egg
- 160 ml 2/3 cup plain natural yogurt
- Combine rice flour, buckwheat flour, baking powder, salt and sugar in a bowl.
- In another bowl, combine egg and yogurt.
- Add egg mixture into the flour mixture and whisk until blended.
- Fry the pancakes in a little bit of oil/butter in a pancake pan/frying pan on medium heat for about 50 seconds, or until you see the upper surface start to slightly bubble, then flip them over and cook until nice and golden on both sides.
- Enjoy with toppings of your choice.