Dairy-Free Gluten-Free Buckwheat Pancakes

Dairy-Free Buckwheat Pancakes. © 2014 Ashley Adams, licensed to About.com, Inc.
  • 20 mins
  • Prep: 10 mins,
  • Cook: 10 mins
  • Yield: 4 servings
Ratings

This recipe makes delicious, melt-in-your-mouth buckwheat pancakes that are dairy-free and gluten-free to boot. (Wait, you may wonder, are eggs dairy? No, they are not.) If you've never used coconut oil to top your pancakes, these are my favorite pancakes to try it with. The coconut oil is mellow in flavor and just accentuates the sweet buckwheat flavor in the most wonderful way, especially with a drizzle of pure maple syrup.

As with any pancakes, there are a zillion ways to dress these up. Slice up some fresh bananas and add them to your hotcakes, or add in any combination of berries, bacon (or vegan bacon), shredded coconut, nuts, or dairy-free chocolate chips to change things up.

What You'll Need

  • 1 1/2 cups organic buckwheat flour
  • 1/2 cup all-purpose gluten-free flour
  • 2 teaspoons baking soda
  • 1/8 teaspoon ground cinnamon (optional)
  • 1 teaspoon sea salt
  • 2 cups coconut milk (or almond milk, soy milk, or another dairy-free milk of your choosing)
  • 2 eggs, lightly beaten
  • 2 tablespoons pure maple syrup
  • 2 tablespoons extra virgin olive oil (cold pressed, if available)
  • 1/2 teaspoon pure vanilla extract (make sure it's pure; imitation varieties can contain gluten)
  • Virgin coconut oil, for cooking and serving

How to Make It

  1. In a medium-large mixing bowl, combine the buckwheat flour, all-purpose gluten-free flour, baking soda, ground cinnamon, and sea salt. Set aside.
  2. In another bowl, whisk together the coconut milk, lightly beaten eggs, maple syrup, olive oil, and pure vanilla extract.
  3. Add the wet ingredients to the dry and stir until mostly smooth (some lumps are okay). Let the batter sit for 10-15 minutes to allow the buckwheat to absorb the liquid slightly (don't skip this step; it will create lighter, fluffier pancakes than if you rush through this).
  1. Grease a skillet or pan with coconut oil and heat over medium heat. Add the batter, about 1/4 cup at a time, to the hot skillet and cook each side for 1-2 minutes, flipping with a spatula when small bubbles appear across the surface of one side, and then removing when both sides are lightly browned. Continue to do this until all of the batter has been used. Cover finished pancakes with a paper towel or clean kitchen towel to keep them warm while finishing the rest.)
  2. Serve pancakes immediately, with extra coconut oil and pure maple syrup.

*As with any recipe intended for persons with dietary restrictions or allergies, make sure to read the ingredients labels on all ingredients to make sure that there are no dairy-derived ingredients or other allergens that apply to you.