Disclosure: I received some product for this recipe from our #hotforbreakfast sponsors. All opinions are, as always, mine alone.
Do you guys cook with buckwheat? I started adding it to our biscuits years ago which we really liked and since then have tried to find other ways to use it, like these gluten free buckwheat,oat, cinnamon and maple pancakes that make regular appearances on our family Saturday breakfast menu.
Did you know that even though it’s referred to as a grain, it’s actually made from the seed of a plant related to rhubarb? This makes it naturally gluten and grain free. And our favorite soba noodles (that we use with this recipe) are traditionally made with buckwheat flour -and they’ve been around for a long time. Like this article, I’ve always been surprised that there aren’t more recipes using buckwheat with the popularity of gluten and grain-free diets. It does have what’s referred to as an ‘assertive’ flavor, but it’s not that different from whole wheat, really, and adding other ingredients tempers any strong flavor (though for the record, it’s not something I really notice).
A few years ago we made pancake mixes in mason jars for Christmas gifts and included a buckwheat version for our gluten free family members (I use this buckwheat flour from Bob’s Red Mill). It’s actually one of our favorite pancake recipes that I make for weekend hot breakfasts – gluten free or not, but I realized it’s hard to make as a regular recipe from the gift instructions. Since I really want you guys to be able to have wonderful gluten free options for your breakfasts, I transferred the ingredients to read as a regular recipe to make about 10 pancakes whenever you want. Of course you can always package it up in a jar and gift it to anyone you know who would appreciate it!
There are a couple of tips to making these pancakes turn out light and fluffy:
- The first is to grind the whole oats just a bit. You don’t want oat flour – just process for a few pulses to get a coarse grind.
- The second is to separate the egg and whisk the egg white until fluffy. This isn’t a big deal – just use a hand whisk, rubbing back and forth quickly with both hands and in a few seconds to a minute your egg whites will turn fluffy and have a soft peak.
- Mix the dry ingredients, add the wet and then gently fold in the whipped egg white. Cook as normal in coconut oil or butter (though butter will result in an even browner pancake).
Not only do we love the strong maple flavor of the grade B syrup Maple Valley provided topping these gluten free buckwheat pancakes, I also added the syrup to the pancakes themselves (instead of the sugar in the gift version) to subtly sweeten and provide even more yummy maple flavoring throughout. SO good.
I don’t know about you, but our family always spreads nut butter on our hot cakes for added protein. We used more of the wonderfully mild flavored cashew butter (after using some in this recipe) from Woodstock Foods on these pancakes, which I really liked. I’m a fan of all nut butters, really, but cashew is moving quickly to the top of my favorite lists because it goes so well with so many things. Do you have a favorite nut butter?
- ¾ c. buckwheat flour
- ⅓ c. whole oats, processed briefly to a coarse grind
- 1 tsp. cinnamon
- ¾ tsp. baking powder
- ½ tsp. soda
- ⅛ tsp. salt
- 1 egg, separated
- 2 Tb. pure maple syrup (or honey)
- 1 Tb. butter, melted
- 1 c. buttermilk, milk, or water (milk products make for a more tender pancake)
- Pure maple syrup and nut butter (cashew, almond, peanut) for serving, as desired
- Combine buckwheat, oats, cinnamon, baking powder, soda, and salt in a medium bowl.
- In a separate small bowl or 2-cup glass measuring cup, mix the egg yolk, syrup, butter, and buttermilk together.
- Using a hand whisk, beat the egg white until frothy and a soft peak forms, usually in about 30 seconds (not all the yolk may froth- that's okay).
- Stir the yolk mixture into the dry ingredients and combine. Then gently fold in the egg white until no white streaks remain.
- Heat a skillet or griddle until hot, using butter or coconut oil to grease. Use about a ¼ c. of batter for each pancake and cook over medium heat until bubbles appear on the surface of the pancakes. Flip and cook a few minutes more until done.
- Keep warm in a 200 degree oven while cooking the remaining pancakes.
- Serve with maple syrup and, if desired, spread with the nut butter of your choice for added protein and flavor.
Be sure to check out my #hotforbreakfast partners and their amazing recipes:
- Kathie at Homepun Seasonal Living
- Jess at 104 Homestead
- Susannah at Feast & West
- Tessa at Homestead Lady
- Chris at Joybilee Farm
- Sheila at Life, Love, and Good Food
- Lynda at Me & My Pink Mixer
- Annie at Montana Homesteader
- Angi at Schneiderpeeps
The following companies generously sponsored various #hotforbreakfast month projects. I may not have used all of them in my recipes, but this project is in no small part thanks to them and their incredible contributions: Bee Raw, Bob’s Red Mill, Made in Nature, Maple Valley Syrup Cooperative, Now Foods, Pacific Foods, & Woodstock.
Disclosure: Like I mentioned, I received product to review for this post – they are all real food products I’m proud to share with you from companies committed to sustainable practices. Some of the links are also affiliate links and by clicking them you help support this site- thank you! You can read our entire privacy & disclosure page here.