Gluten Free Buckwheat Pancakes
These gluten free buckwheat pancakes have such a yummy whole grain texture. They are hearty while still having a nice delicate vanilla flavor. Not only are they gluten free but they are also vegan.
Servings: 4 people
Ingredients
Pancakes
- 1/2 cup dairy free butter
- 2 tablespoons ground flax seed
- 6 tablespoons warm water
- 3/4 cup potato starch
- 1 cup buckwheat flour
- 1 teaspoon baking powder
- 1 Pinch of salt
- 1/2 cup dairy free milk
- 1 cap full of apple cider vinegar
- 2 teaspoons pure vanilla extract
- 1/2 cup cane sugar
Tahini Maple Sauce
- 2 tablespoons tahini
- 1 tablespoon maple syrup
- 1/4 teaspoon cinnamon
- 1 tablespoon dairy free milk
Instructions
Pancake Instructions
- Melt butter and set aside to come to room temp. I melted my butter right in the pan I planned on cooking the pancakes in. Then when I dumped out the butter it left the plan nice and greased.
- Mix ground flax seed with warm water and set aside to thicken.
- In a large bowl whisk together buckwheat flour, potato starch, baking powder and salt and set aside. You can use a spoon but I find the whisk works well to break up any clumps.
- Mix together the milk, vanilla, sugar, cooled melted butter and flax egg.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Use a spoon or rubber spatula to mix together. Mix only until combined, you don't want to over mix pancake batter. Some lumps won't kill you. While you are doing this step heat a nonstick pan over medium heat and grease.
- Cook the pancakes in the center of the pan. You want the pan warm enough to cook them quick but not too hot where they are burning. Flip the pancakes once the sides looked cooked. Then only cook the other side until center is no longer wet.
Tahini Maple Sauce Instructions
- Mix all ingredients together until smooth and creamy. Pour sauce on top of your warm pancakes.
Notes
Brands I used:
- Dairy Free Butter: Earth Balance Soy Free Spread
- Dairy Free Milk: So Delicious unsweetened almond milk