Gluten free buckwheat pancakes
Why restrict eating these lovely gluten free buckwheat pancakes or crêpes for Shrove Tuesday? I enjoy them any time of year as a quick treat for either breakfast or lunch.
Buckwheat is not a form of wheat and is perfectly safe to use on a gluten free diet. Its color and nutty flavor make it a useful addition to any gf kitchen, although it isn't normally used by itself in a recipe. Here I partner it with brown rice flour, as just using buckwheat creates a heavy result.
To avoid this heaviness in normal cooking, many traditional recipes for these pancakes include wheat flour, so beware if you are picking them from a restaurant menu!
If you want really light, airy pancakes then try my gluten free blinis recipe made with buckwheat flour further down this page.
Buckwheat pancake recipe
Ingredients for 2-3 pancakes
- 2oz (50g) buckwheat flour
- 2 oz (50g) brown rice flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder (baking soda)
- 1 medium egg
- 10 fl oz (275ml) milk, or milk substitute (such as soy, rice or almond milk)
- Vegetable oil or butter for cooking
NOTE: Adding the whole egg is easiest and quickest, but if you have a little more time, try separating the egg white and just putting the yolk in at step 2. You can then whisk up the egg white and fold it in later, to give an even lighter pancake.
- Sieve the flours into a bowl, add the salt and baking powder, then make a dip in the center for the egg or egg yolk.
- Add the egg and pour in half of the milk. Whisk it all together with a fork or a balloon whisk (or you could cheat and use an electric mixer).
- Then add the remaining milk and continue to whisk until you end up with a smooth, pouring batter. You don't want any unmixed lumps.
- If you are adding the whites of the eggs at this stage, fold them in with a metal spoon, gently, so as not to lose the air you have whisked in.
- Heat a little oil, or butter, in a small frying pan or omelette pan. When this is hot pour in about one quarter of the batter. Swirl it around so that it covers the base of the pan and then leave it to begin to cook.
- When the edges begin to bubble, the base is cooked. Using a round bladed palette knife or a flexible fish slice, lift up the pancake so that it is not stuck underneath. Then you can either flip it over with the knife, or toss it and catch it in the pan upside down.
- Continue to cook the other side until when you shake the pan gently the pancake moves easily across the surface of the pan. Then tip out onto a plate ready for serving.
Serving your pancakes
You can choose to serve these as either a sweet or savory treat.
For breakfast I like nothing better than to sprinkle them with sugar and squeeze lemon juice over them, just like pancakes are traditionally served on Shrove Tuesday. If you prefer you could substitute honey, golden syrup, agave or maple syrup for the sugar.
Another of my favorite toppings is sliced banana and brown sugar. Yum! Or how about stewed apples, with cinnamon sprinkled on top?
For a change trying serving your buckwheat pancakes with a savory topping. I love sautéed mushrooms and a soft cheese such as boursin with mine. Or try blue cheese and walnuts.
You could even fry or poach an egg and pop that on top for a gluten free breakfast with a difference.
Buckwheat blini recipe
Blini are Russian buckwheat pancakes where, in addition to separating the eggs, yeast is used to make them light.
There is a fair bit of preparation to do before cooking these so you would need to plan to start the day before, ideally, making them a special treat, rather than something put together on the spur of the moment.
The quantities in my recipe for blini will make around 25, enough for everyone in the family to enjoy them, whether they need to follow a gluten free diet or not
Ingredients for blini
- 6oz (150g) buckwheat flour
- 4oz (100g) brown rice flour
- 3 eggs
- 100ml water
- 700ml milk (or milk substitute)
- 2 teaspoons dried active yeast
- 1 tsp brown sugar
- Start by dissolving the yeast in the gently warmed water in a large bowl, then add half of the milk, again warmed just a little (not too hot or you will kill the yeast). I find dried yeast doesn't start working as well, if I put it straight into milk.
- Separate the eggs, then add the yolks and sugar into the yeast mixture. Tip in the brown rice flour and half the buckwheat flour. Mix well.
- Then leave the bowl in a warm place for the yeast to do its job, and the batter to rise. It should double in volume within about one hour.
- Add the remaining milk and buckwheat flour to the mixture and mix really well. Then leave it to rise again, preferably overnight.
- In the morning, whisk up the egg whites and fold them into your batter mix. Fry as for the non-yeasted buckwheat pancakes above.
If you can stretch to it, caviar or smoked salmon make a wonderful addition to your blini. But if you can't push the boat out that far, then any of the serving suggestions for the buckwheat pancake recipe at the top of this page will work fine.
More pancake recipes
If you are a pancake lover, you may also enjoy the following recipes...
Home Page -
Buckwheat Groats -