Gluten Free and Maple Sweetened Buckwheat Pancakes
User Reviews
5
Gluten Free and Maple Sweetened Buckwheat Pancakes
Description
This recipe blends un-toasted buckwheat flour with almond flour, baking powder, baking soda, ground cinnamon, and salt for the dry ingredients. Wet components include eggs, maple syrup, buttermilk, oil, and vanilla extract. The batter is mixed carefully to avoid overworking, preserving tenderness and lightness.
Chunks of pecans and chopped dried cranberries are folded in for added bursts of crunch and sweetness in each bite. Pancakes are cooked on a griddle or non-stick skillet over medium-high heat, where bubbles signal readiness for flipping. A brief second side cook seals the pancakes with set edges.
Warm pancakes can be kept in a low oven until serving. Garnishing with more pecans and a drizzle of maple syrup complements the mild, nutty flavors. The un-toasted buckwheat flour gives a milder taste compared to its toasted counterpart, which some may prefer for a softer pancake flavor.
The combination of gluten-free flours here provides a pleasant texture and flavor balance suitable for those avoiding gluten while still enjoying traditional pancakes.
Ingredients
- 1 cup (120 gr) un-toasted buckwheat flour*
- ½ cup (60 gr) almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon table salt
- 2 egg at room temperature, large
- 1 tablespoon maple syrup more to serve the pancakes with
- 1 ½ cups buttermilk well shaken
- 2 tablespoons grape seed or canola oil
- 1 teaspoon vanilla extract
- ½ cup (60 g) pecans, coarsely chopped – more as garnish
- ½ cup dried cranberries coarsely chopped
- oil or butter for cooking the pancakes
Instructions
- Pre-heat the oven to 200 F degrees. Lightly spray a baking sheet with oil. Set it aside.
- Sift together the buckwheat flour, almond flour, baking powder, baking soda, cinnamon and salt in a mixing bowl. Set aside.
- Whisk together the eggs, maple syrup, buttermilk, and oil in a bowl in a large mixing bowl.
- Add in the flour mixture into the wet ingredients and mix until just incorporated. Do not overwork the batter. Fold in the pecans and cranberries.
- Heat a griddle or a 12-inch non-stick skillet over medium-high heat. Brush with oil. Using a ladle (or a ¼ cup measure), portion 2 or 3 pancakes leaving a couple of inches around each pancake. Let it cook for 2-3 minutes (or until the bubbles break through the pancakes, flip, and cook each pancake for another minute or until the edges are set. Repeat the same steps with the rest of the batter.Keep cooked pancakes warm in the oven.
- When ready to serve, garnish with pecans and drizzle with maple syrup.
Notes
- This recipe uses un-toasted buckwheat flour for a milder flavor; toasted buckwheat flour can be substituted but will have a stronger taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12-15 pancakes
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Calories | 139kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 31mg | 10% |
| Sodium | 173mg | 7% |
| Potassium | 129mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 89IU | 2% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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