These gluten-free buckwheat pancakes are a delightful and nutritious alternative to traditional pancakes. Perfectly paired with roasted strawberries, this recipe offers a wholesome breakfast option that is both flavorful and visually appealing. Enjoy the nutty taste of buckwheat flour and the sweet, caramelized strawberries for a morning treat that everyone will love.
Some ingredients like buckwheat flour and buttermilk may not be as commonly found in every household. When visiting the supermarket, look for buckwheat flour in the gluten-free or specialty flour section. Buttermilk is typically found near the dairy products, but if unavailable, you can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for a few minutes.
Ingredients for Gluten-Free Buckwheat Pancakes
Buckwheat flour: A gluten-free flour with a nutty flavor, often found in the specialty flour section.
Sugar: Adds sweetness to the pancakes and helps with browning.
Baking powder: A leavening agent that helps the pancakes rise and become fluffy.
Baking soda: Another leavening agent that works with the buttermilk to create a light texture.
Salt: Enhances the flavor of the pancakes.
Buttermilk: Adds a tangy flavor and reacts with the baking soda to help the pancakes rise.
Egg: Provides structure and helps bind the ingredients together.
Pure vanilla extract: Adds a pleasant aroma and enhances the flavor.
Butter: Used for cooking the pancakes, giving them a rich flavor and preventing sticking.
Strawberries: Roasted to bring out their natural sweetness and add a lovely topping.
Maple syrup: Adds sweetness to the roasted strawberries and enhances their flavor.
One reader, Clevie Troutman says:
These gluten-free buckwheat pancakes are a game-changer! Fluffy, flavorful, and perfectly complemented by the roasted strawberries. A delightful breakfast treat that even my gluten-loving friends enjoyed. Highly recommend!
Techniques Required for Making Gluten-Free Buckwheat Pancakes
How to roast strawberries: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. In a medium bowl, gently toss strawberries with sugar and maple syrup. Arrange the strawberries in a single layer on the baking sheet and roast for 30 minutes, stirring halfway through.
How to mix dry ingredients: In a medium mixing bowl, combine buckwheat flour, sugar, baking powder, baking soda, and salt.
How to mix wet ingredients: In a liquid measuring cup, measure out the buttermilk. Beat in the egg and vanilla extract.
How to combine wet and dry ingredients: Add the wet ingredients to the dry ingredients all at once and mix until just combined.
How to cook pancakes: Preheat a skillet over medium-low heat and brush with butter. 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, then flip. Cook on the opposite side for 1 to 2 minutes or until golden brown.
How to keep pancakes warm: Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degrees F oven to keep warm.
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.
Serves:
Ingredients
For Pancakes:
- 1cupbuckwheat flour,or ½ buckwheat and ½ flour of choice
- 1tbspsugar
- 1tspbaking powder
- 1tspbaking soda
- ¼tspsalt
- 1¼cupsbuttermilk,shaken
- 1large egg
- ½tsppure vanilla extract
- butter,for the skillet
For Roasted Strawberries:
- 2cupsstrawberries,hulled and sliced into bite-sized quarters or halves
- 1tspsugar
- 1tbspmaple syrup,or honey
Instructions
Roast Strawberries:
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Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
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In a medium bowl, gently toss berries with the sugar and maple syrup or honey.
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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.
Buckwheat Pancakes:
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In a medium mixing bowl, mix together the flour(s), sugar, baking powder, baking soda, and salt.
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In a liquid measuring cup, measure out the buttermilk. Beat in the egg and vanilla extract.
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All at once, add the wet ingredients to the dry ingredients and mix until just combined.
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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.
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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.
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Cook on the opposite sides for 1 to 2 minutes or until golden brown.
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Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degrees F oven to keep warm.
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Repeat the process with the remaining batter, adding more butter when needed. Serve immediately.
Nutrition
- 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
Technique Tip for Perfect Gluten-Free Buckwheat Pancakes
To ensure your pancakes are light and fluffy, avoid overmixing the batter. Mix just until the dry ingredients are moistened. Overmixing can lead to dense and tough pancakes.
Time-Saving Tips for Making Gluten-Free Buckwheat Pancakes
Prepare ingredients in advance: Measure and mix the dry ingredients the night before to save time in the morning.
Use a blender: Blend the wet ingredients together for a smoother batter and quicker mixing.
Preheat oven and skillet simultaneously: Preheat your oven for the roasted strawberries while heating the skillet for the pancakes.
Batch cooking: Cook multiple pancakes at once on a large griddle to speed up the process.
Keep it warm: Use a preheated oven to keep the pancakes warm while finishing the rest.
Substitute Ingredients For Gluten-Free Buckwheat Pancakes Recipe
buckwheat flour - Substitute with almond flour: Almond flour is also gluten-free and provides a slightly nutty flavor that complements pancakes well.
sugar - Substitute with honey: Honey adds natural sweetness and a bit of moisture to the batter.
baking powder - Substitute with cream of tartar and baking soda: Use 1/2 tsp cream of tartar and 1/4 tsp baking soda to replace 1 tsp baking powder. This combination will help the pancakes rise.
baking soda - Substitute with potassium bicarbonate: Potassium bicarbonate is a good alternative for those looking to reduce sodium intake.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile.
buttermilk - Substitute with almond milk and lemon juice: Mix 1¼ cups almond milk with 1 tbsp lemon juice to create a dairy-free buttermilk substitute.
egg - Substitute with flax egg: Mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit for a few minutes to thicken. This works well as a vegan egg substitute.
pure vanilla extract - Substitute with maple syrup: Maple syrup adds a natural sweetness and a hint of flavor that complements the pancakes.
butter - Substitute with coconut oil: Coconut oil is a good dairy-free alternative that adds a subtle coconut flavor.
strawberries - Substitute with blueberries: Blueberries can be roasted in the same way and provide a different but equally delicious flavor.
sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor.
maple syrup - Substitute with agave nectar: Agave nectar is a good alternative that provides a similar sweetness and consistency.
Best Way to Present Gluten-Free Buckwheat Pancakes
Serve smaller portion sizes: Present the buckwheat pancakes in a stack of three small pancakes to maintain elegance and portion control.
Use decoration: Garnish the plate with a light dusting of powdered sugar and a few fresh mint leaves for a touch of color and freshness.
Highlight the roasted strawberries: Arrange the roasted strawberries artfully around the pancake stack, ensuring the vibrant red color stands out against the neutral tones of the pancakes.
Add a drizzle: Lightly drizzle maple syrup over the pancakes and roasted strawberries to add a glossy finish and enhance the flavor profile.
Incorporate texture: Sprinkle a few crushed nuts or seeds on top of the pancakes to add a contrasting crunch.
Use a sophisticated plate: Serve the dish on a large, white porcelain plate to provide a clean and elegant backdrop that allows the colors and textures of the dish to pop.
Add a side element: Include a small ramekin of whipped cream or Greek yogurt on the side to offer a creamy complement to the pancakes and strawberries.
Finish with a flourish: Add a final touch of edible flowers or a light sprinkle of citrus zest to elevate the visual appeal and add a hint of aromatic complexity.
Essential Tools for Making Buckwheat Pancakes
Rimmed baking sheet: used for roasting the strawberries, ensuring the juices don't spill over.
Parchment paper: lines the baking sheet to prevent the strawberries from sticking and makes cleanup easier.
Medium bowl: for tossing the strawberries with sugar and maple syrup.
Measuring spoons: for accurately measuring sugar, baking powder, baking soda, salt, and vanilla extract.
Liquid measuring cup: for measuring the buttermilk and beating in the egg and vanilla extract.
Medium mixing bowl: for combining the dry ingredients like buckwheat flour, sugar, baking powder, baking soda, and salt.
Whisk: for mixing the dry ingredients and beating the egg and buttermilk mixture.
Skillet: for cooking the pancakes to a golden brown perfection.
Spatula: for flipping the pancakes without breaking them.
Baking sheet: to keep the cooked pancakes warm in the oven.
Oven: for roasting the strawberries and keeping the pancakes warm.
Stove: for cooking the pancakes on the skillet.
Measuring cup: for scooping the pancake batter onto the skillet.
How to Store and Freeze Gluten-Free Buckwheat Pancakes
- Let the pancakes cool completely before storing or freezing.
- To store in the refrigerator, place the cooled pancakes in an airtight container or resealable plastic bag. They will keep for up to 5 days in the fridge.
- For longer storage, freeze the pancakes:
- Arrange the cooled pancakes in a single layer on a baking sheet lined with parchment paper.
- Place the baking sheet in the freezer for about 1 hour, or until the pancakes are frozen solid. This step prevents them from sticking together when stored.
- Transfer the frozen pancakes to a freezer-safe container or resealable plastic bag, separating each pancake with a piece of parchment paper or wax paper to make it easier to remove individual portions later.
- Label the container or bag with the date and contents.
- Frozen buckwheat pancakes will keep for up to 2 months in the freezer.
- To reheat refrigerated pancakes, warm them in the microwave for 20-30 seconds or in a toaster until heated through and crispy around the edges.
- For frozen pancakes, you can reheat them directly from the freezer:
- In the microwave: Place the frozen pancakes on a microwave-safe plate and heat for 30-60 seconds, or until warmed through.
- In the toaster: Place the frozen pancakes directly in the toaster and toast until heated through and crispy around the edges. You may need to adjust the toaster setting to achieve the desired level of crispiness.
- In the oven: Preheat the oven to 350°F (175°C). Place the frozen pancakes on a baking sheet and heat for 5-7 minutes, or until warmed through and crispy around the edges.
How to Reheat Leftover Gluten-Free Buckwheat Pancakes
To reheat leftover gluten-free buckwheat pancakes, preheat your oven to 350°F (175°C). Place the pancakes on a baking sheet lined with parchment paper and cover them loosely with aluminum foil. Bake for about 5-7 minutes, or until heated through. This method helps to preserve the texture and prevent the pancakes from becoming soggy.
Another option is to use a toaster or toaster oven. Simply place the pancakes in the toaster and heat them on a medium setting until warmed through and slightly crispy on the outside. This method is quick and easy, perfect for busy mornings.
For a stovetop method, heat a non-stick skillet or griddle over medium-low heat. Grease the surface lightly with butter or cooking spray. Place the pancakes on the skillet and cook for 1-2 minutes on each side, or until heated through and slightly crispy. Be careful not to overheat, as this may cause the pancakes to become dry or burnt.
If you're in a hurry, you can also reheat the pancakes in the microwave. Place them on a microwave-safe plate and heat for 20-30 seconds on high power. Check the pancakes and heat in additional 10-second intervals if needed. Be aware that microwaving may result in a softer texture compared to other reheating methods.
For a delightful twist, try reheating the pancakes in a waffle iron. Preheat the waffle iron and lightly grease it with cooking spray. Place the pancakes in the waffle iron and cook for 1-2 minutes, or until crispy and heated through. This method adds a fun, crispy texture to your leftover pancakes.
Random Fact About Buckwheat Pancakes
A random fact about this recipe is that buckwheat is not actually a type of wheat; it is a seed related to rhubarb and sorrel. This makes it naturally gluten-free and suitable for people with celiac disease or gluten sensitivity.
Is Making Gluten-Free Buckwheat Pancakes Economical for Home Cooking?
This gluten-free buckwheat pancakes recipe is quite cost-effective for a household. The primary ingredients like buckwheat flour, buttermilk, and strawberries are affordable and widely available. The approximate cost for a household of 4 people is around $10-$12, making it an economical choice for a delicious and nutritious breakfast. Overall Verdict: 8/10.
Are Buckwheat Pancakes Healthy or Unhealthy?
The gluten-free buckwheat pancakes recipe is a healthier alternative to traditional pancakes, but there's still room for improvement. Here's why:
- Buckwheat flour is a nutritious, gluten-free option rich in fiber, protein, and essential nutrients like magnesium and zinc
- The recipe uses buttermilk, which adds a tangy flavor and helps create fluffy pancakes, but it's also high in fat and calories
- The addition of sugar and maple syrup in the roasted strawberries and pancake batter increases the overall sugar content of the dish
- Butter is used for cooking the pancakes, adding extra saturated fat to the recipe
To make this recipe even healthier, consider the following suggestions:
- Replace half of the buckwheat flour with oat flour or almond flour for added fiber and protein
- Swap the buttermilk with a low-fat or plant-based alternative, such as almond milk or coconut milk, to reduce the fat content
- Reduce the amount of sugar in the pancake batter and roasted strawberries, or use natural sweeteners like mashed ripe bananas or applesauce instead
- Use cooking spray or a small amount of coconut oil instead of butter to grease the skillet, minimizing the saturated fat content
- Top the pancakes with fresh berries, a drizzle of honey, or a dollop of Greek yogurt for added nutrients and natural sweetness
Editor's Thoughts on This Gluten-Free Pancake Recipe
This gluten-free buckwheat pancake recipe is a delightful blend of wholesome ingredients and rich flavors. The nutty buckwheat flour pairs beautifully with the tangy buttermilk, creating a fluffy yet hearty pancake. Roasting the strawberries with sugar and maple syrup adds a caramelized sweetness that complements the pancakes perfectly. The recipe is straightforward, ensuring even novice cooks can achieve great results. Keeping the pancakes warm in the oven is a smart touch, ensuring they remain fresh and ready to serve. Overall, it's a well-balanced, delicious breakfast option that's both nutritious and satisfying.
Enhance Your Gluten-Free Buckwheat Pancakes Recipe with These Unique Side Dishes:
Alternative Gluten-Free Pancake Recipes to Try
Appetizers and Desserts to Complement Gluten-Free Buckwheat Pancakes
Why trust this Gluten-Free Buckwheat Pancakes Recipe:
This recipe for buckwheat pancakes is a must-try for anyone seeking a delicious and gluten-free breakfast option. The combination of buckwheat flour and buttermilk creates a light and fluffy texture, while the roasted strawberries add a sweet and tangy twist. With simple ingredients and clear instructions, this recipe is easy to follow and guarantees a satisfying meal. Trust in the quality of these pancakes to start your day off right.
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