Gluten-Free Buckwheat Pancakes

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Our family is not entirely gluten-free, but we try to be as much as we can.  My girls love to gobble up bread by the loaves and then always end up with a stomach ache.  It didn't take me too long to realize that wheat flour was to blame.  They can eat it in moderation, but it seems like I always have to be the wheat-police.  Well, this is one recipe I don't have to monitor, thank goodness.  Not only that, but despite it's name, buckwheat is not considered a true grain but actually a relative of the rhubarb plant!  It is higher in nutritional value and higher in protein than wheat, corn or rice. Seems pretty super to me!

Buckwheat is a triangular seed--how fun would it be to get a hold of some of those triangular seeds and have a geometry lesson at the same time?  My daughter would love to view one underneath her microscope!

Buckwheat is good for our health, too.  Because it is low in the glycemic scale, it can relieve symptoms of Type II Diabetes and blood pressure and is also known for strengthening capillary walls. 

But does it taste good?  Let's find out!

Hang with me as I show you how to make buckwheat pancakes. 

Oh, what?  Oh, I'm sorry Georgia. 

Excuse me folks.  I meant, hang with me as Chef Georgia shows you how to make buckwheat pancakes:

Say, "Hi" to Chef Georgia! 

This recipe was found on and if you'd like the original recipe (calling for part all-purpose flour), click here.

Here is the recipe I am using with my modifications:



1-1/2 C. Buckwheat flour

2 T. sugar

1/4 tsp. salt

1 tsp. baking soda

3 T. melted butter

1 egg, beaten into medium bowl and set aside

2 C. buttermilk


Heat griddle or cast iron skillet to just under medium heat.

Whisk together dry ingredients in a large bowl.  Add in the melted butter and stir.  Stir the beaten egg with half of the buttermilk, and then add to the dry mixture.  Slowly add the rest of the buttermilk.  Stir until just combined.  Be careful to not over mix.  A few lumps are expected.

Add a few drops of oil to the skillet and spread around.  Ladle batter the size of silver dollars onto the hot skillet. When bubbles surface at the center of the pancake, it is time to flip them.  Cook the other side. Careful!  They cook fast! 

Remove from pan onto paper towels and repeat until all pancakes are cooked. 

Let's see how we did.


Chef Georgia (AKA official pancake tester) is standing by to try a pancake.





So, Chef Georgia--what do you think?

I think her smile is her answer!


PS: Chef Georgia wants me to tell you that you can serve these with maple syrup and butter, or you can slip them into a baggie and eat them as an on-the-go snack. Seriously, you must try these pancakes plain first before making your decision.  They are absolutely delicious eaten plain!  I think they would be great with smear of peanut or almond butter and a dallop of plain yogurt, too!