How To Make Gluten-Free Buckwheat Pancakes
These buckwheat pancakes are deliciously light and thin made with gluten-free ingredients and topped with roasted strawberries for a flavorful breakfast.
Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
In a medium bowl, gently toss berries with the sugar and maple syrup or honey.
Arrange the strawberries in a single layer on the baking sheet. Roast for 30 minutes, stirring halfway or long enough for the berry juices to thicken but not burn.
In a medium mixing bowl, mix together the flour(s), sugar, baking powder, baking soda, and salt.
In a liquid measuring cup, measure out the buttermilk. Beat in the egg and vanilla extract.
All at once, add the wet ingredients to the dry ingredients and mix until just combined.
Preheat your skillet over medium-low heat and brush with 1½ teaspoons of butter. Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid.
Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes and flip.
Cook on the opposite sides for 1 to 2 minutes or until golden brown.
Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degrees F oven to keep warm.
Repeat the process with the remaining batter, adding more butter when needed. Serve immediately.
- Calories: 112.40kcal
- Fat: 2.66g
- Saturated Fat: 1.24g
- Trans Fat: 0.05g
- Monounsaturated Fat: 0.78g
- Polyunsaturated Fat: 0.38g
- Carbohydrates: 19.32g
- Fiber: 2.26g
- Sugar: 7.73g
- Protein: 4.21g
- Cholesterol: 27.81mg
- Sodium: 286.84mg
- Calcium: 105.42mg
- Potassium: 217.22mg
- Iron: 0.96mg
- Vitamin A: 25.39µg
- Vitamin C: 22.73mg
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