Fluffy Gluten-Free Buckwheat Pancakes: A Healthy Oat, Maple & Cinnamon Recipe for a Perfect Breakfast
Discover the magic of naturally gluten-free buckwheat pancakes, meticulously crafted with wholesome buckwheat flour, hearty oats, rich maple syrup, and a hint of warm cinnamon. These pancakes are so incredibly delicious and satisfying, you won’t even miss traditional wheat flour! With a few simple yet effective tricks to guarantee a light and fluffy texture, this recipe is destined to become your ultimate go-to for healthy, delightful breakfasts.
✩ What readers are saying…
“I love this recipe! So healthy, delicious and gluten free!! The buckwheat pancakes turned out perfectly. Thanks so much for sharing your recipe.” -Marcia
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Have you ever considered cooking with buckwheat? This ancient “grain” (which isn’t actually a grain!) has been a staple in many cuisines for centuries, and for good reason. I first incorporated it into our family’s diet years ago when I started adding it to our biscuits, captivated by its impressive health benefits and the wonderful nutty flavor it imparted. It was a revelation!
Since then, I’ve been on a mission to discover new and exciting ways to utilize this versatile ingredient in our kitchen. From baking to breakfast, buckwheat has proven to be a fantastic addition. One of my favorite explorations led to adding buckwheat groats to my go-to granola recipe, which immediately elevated its texture and nutritional profile. The crunchy groats added a delightful dimension that we all loved.
So, when the idea struck to try a pancake recipe featuring both oats and buckwheat, infused with the comforting flavors of maple and cinnamon, I knew it had the potential to be a winner. The result? These pancakes were an instant hit, so incredibly delicious and satisfying that they quickly earned a permanent spot on our family’s regular Saturday breakfast menu. They are not just tasty; they offer a wholesome start to the weekend, packed with nutrients without compromising on flavor or texture.
What is Buckwheat and Why is it So Good for You?
Despite its name, buckwheat is not a type of wheat, nor is it technically a grain. It’s actually a pseudocereal, meaning it’s a seed that is consumed in the same way as cereal grains. It comes from a plant related to rhubarb and sorrel, making it naturally gluten-free and grain-free, an excellent alternative for those with sensitivities or dietary preferences.
Buckwheat flour is made from grinding these triangular seeds, resulting in a fine powder with a distinct, earthy flavor. Beyond flour, buckwheat is used to make traditional dishes worldwide. A classic example is soba noodles, a Japanese delicacy. Authentic soba noodles are traditionally made with 100% buckwheat flour, offering a delicious and naturally gluten-free pasta option that has existed for centuries. Their enduring popularity speaks volumes about buckwheat’s appeal.
Pro Tip: If adhering to a strict gluten-free diet, always check the ingredient list on soba noodle packages. Many commercial brands may include wheat flour in addition to buckwheat, compromising their gluten-free status. Look for “100% buckwheat” or “buckwheat flour only” on the label.
Given the rising popularity of gluten-free and grain-free diets, it’s always surprised me, and many others, that buckwheat isn’t more widely utilized in everyday recipes. As noted in this insightful article, buckwheat’s potential often goes overlooked despite its remarkable nutritional profile.
While buckwheat does possess what some describe as an ‘assertive’ or ‘nutty’ flavor, it’s truly not drastically different from the taste of whole wheat. In fact, many find its robust profile to be a pleasant enhancement. Furthermore, when combined with other complementary ingredients, such as the maple and cinnamon in this pancake recipe, any perceived strong flavor is beautifully tempered, creating a harmonious and balanced taste. Personally, I’m a big fan of the unique depth and character that buckwheat adds to my dishes.
Let’s fully embrace and reap all the fantastic rewards that buckwheat flour has to offer with these truly delicious and nourishing pancakes!
A while back, as thoughtful Christmas gifts, I prepared pancake mixes packaged in charming mason jars. Among these, I made sure to include a special buckwheat version, specifically designed for our family members who follow a gluten-free diet. For these mixes, I consistently use this high-quality buckwheat flour from Bob’s Red Mill, which always yields excellent results.
Both the traditional and the buckwheat versions of these mixes quickly became our absolute favorite pancake recipes for lazy weekend breakfasts. Surprisingly, the buckwheat version, even though none of us in the immediate family are strictly gluten-free, gained particular acclaim. They are genuinely that good – testament to buckwheat’s appeal even for those without dietary restrictions.
Because we enjoy these wholesome pancakes so regularly, I decided to adapt the ingredients from the original gift-jar label format into a standard, easy-to-follow recipe. This adaptation makes it simple to whip up about 10 delightful pancakes whenever the craving strikes, any day of the week. The recipe is straightforward and designed for effortless preparation.
Once you experience the fantastic flavor and texture of these healthy buckwheat pancakes, I’m confident you’ll not only want to make them a regular part of your own breakfast routine but also to package it up in a jar and share this wonderful gift with anyone you know who would appreciate a truly healthy, delicious, and easy breakfast option!
Buckwheat Pancakes with Oats, Maple & Cinnamon: The Perfect Blend
This recipe combines the unique nutritional benefits and earthy flavor of buckwheat with the comforting texture of oats, all brought together by the sweet warmth of maple and cinnamon. It’s a symphony of wholesome ingredients designed to delight your taste buds and nourish your body.
Ingredients for Your Wholesome Buckwheat Pancakes
Crafting these delicious pancakes requires a thoughtful selection of both dry and wet ingredients. Each component plays a crucial role in achieving the perfect flavor and texture.
- Buckwheat Flour: The star, providing a gluten-free base and nutty flavor.
- Oats: Adds texture and additional fiber.
- Cinnamon: For a warm, inviting aroma and taste.
- Baking Powder & Soda: Essential leavening agents for achieving that desirable lift and fluffiness.
- Salt: Balances the flavors and enhances sweetness.
- Egg: Acts as a binder and contributes to the structure and richness.
- Pure Maple Syrup: Our natural sweetener, complementing the buckwheat beautifully (honey is a great alternative).
- Butter (or Coconut Oil): Adds richness and moisture. Use coconut oil for a dairy-free option.
- Buttermilk (or Milk Product): Contributes to tenderness and a slight tang; regular milk or a non-dairy alternative works too.
Directions for Light and Fluffy Perfection
Achieving perfectly light and fluffy pancakes, especially with gluten-free flours, can sometimes be a challenge. However, with these two simple yet highly effective tricks, you’ll master the art of buckwheat pancake making in no time. These tips are key to elevating your pancake game.
The first secret lies in the preparation of your oats: grind them just a bit.
You’re not aiming for a fine oat flour – rather, a coarse grind that retains some of the oat’s texture. A few quick pulses in a food processor or blender will do the trick, creating a consistency somewhere between whole oats and powder. This slight breakdown helps the oats integrate better into the batter while still contributing to a delightful chewiness. If you’re short on time, using quick oats, which are already partially processed, is a convenient alternative.
The second, equally important tip, is to separate the egg and whisk the egg white until it’s light and fluffy.
Don’t be intimidated by this step; it’s much easier than it sounds and doesn’t require any fancy equipment. A simple hand whisk is all you need. Vigorously rub the whisk back and forth with both hands in a clean bowl. In just a few seconds to about a minute, you’ll see your egg whites transform into a frothy, soft-peaked cloud. This aerated egg white acts as a natural leavening agent, incorporating air into the batter, which is crucial for achieving that desirable pillowy texture in your finished pancakes.
Once your egg whites are ready, the rest is straightforward. Begin by combining all your dry ingredients in a large bowl. In a separate bowl, mix the wet ingredients along with the egg yolk. Then, gradually incorporate the wet mixture into the dry ingredients, stirring until just combined. Finally, and this is where the magic happens, gently fold in the whipped egg white. Be careful not to overmix; aim for just enough folding until no white streaks remain. This gentle handling ensures that the air you’ve whisked into the egg whites stays in the batter, promising truly fluffy pancakes.
Cook your pancakes as you normally would, using coconut oil for a dairy-free option or butter for a richer flavor and browner finish. Heat your skillet or griddle over medium heat, ensuring it’s hot enough to create that perfect golden crust. Pour about 1/4 cup of batter per pancake, letting them cook until bubbles form on the surface, indicating they’re ready to flip. Cook for another few minutes on the second side until beautifully golden brown and cooked through.
Once cooked, serve these delightful buckwheat pancakes immediately. They are truly versatile and can be topped with a variety of delicious additions. Drizzle with even more pure maple syrup for a touch of classic sweetness, or add a pat of creamy butter to melt over the warm surfaces. For an extra boost of protein and healthy fats, consider spreading a dollop of your favorite nut butter, like almond or peanut butter. Fresh berries, sliced bananas, or a sprinkle of toasted nuts also make wonderful additions. No matter how you choose to adorn them, you’ll be amazed at how incredibly healthy these pancakes are, providing fiber, protein, and essential vitamins without sacrificing any flavor. All you’ll be able to think is, “These are SO good!”
Best Reader Comment:
These were delicious…My children were instantly grumpy when I told them that I was trying a different recipe for pancakes this week, since they liked the old recipe. But when they tasted them, they stopped complaining.
-Dawn
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Buckwheat Pancakes with Oats, Maple & Cinnamon
Ingredients
- 3/4 cup buckwheat flour
- 1/3 cup whole oats, processed briefly to a coarse grind
- 1 teaspoon cinnamon
- 3/4 teaspoon baking powder
- 1/2 teaspoon soda
- 1/8 teaspoon salt
- 1 egg, separated
- 2 tablespoon pure maple syrup (or honey)
- 1 tablespoon butter, melted OR oil to keep dairy free
- 1 cup buttermilk, milk, water, or non-dairy milk (milk products make for a more tender pancake)
- pure maple syrup for serving
Instructions
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In a medium mixing bowl, whisk together the dry ingredients: buckwheat flour, coarsely ground oats, cinnamon, baking powder, baking soda, and salt. Ensure they are well combined.
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In a separate small bowl or a 2-cup glass measuring cup, combine the wet ingredients: the egg yolk (reserving the white), pure maple syrup (or honey), melted butter (or coconut oil), and buttermilk (or chosen milk product). Mix thoroughly until smooth.
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Using a hand whisk (or electric mixer if preferred), beat the reserved egg white in a clean, separate bowl until it becomes frothy and forms soft peaks. This usually takes about 30 seconds to a minute of vigorous whisking. Don’t worry if a little yolk remains, the goal is aeration.
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Pour the wet yolk mixture into the bowl with the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can lead to tough pancakes. Then, carefully fold in the whisked egg white using a spatula, continuing until no white streaks are visible in the batter. The batter should be light and airy.
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Heat a skillet or griddle over medium heat until hot. Lightly grease the surface with butter or coconut oil. Using about 1/4 cup of batter for each pancake, pour onto the hot surface. Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges look set. Flip carefully and cook for another few minutes until golden brown and cooked through.
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To keep freshly cooked pancakes warm while you finish the batch, place them on a baking sheet in an oven preheated to 200°F (95°C).
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Serve your delicious buckwheat pancakes immediately, garnished with additional pure maple syrup and any other desired toppings.
Notes
Waffle Cooking Instructions: Preheat your waffle iron until it’s fully hot. Lightly grease the plates well with oil or a non-stick spray. Pour approximately 1/3 cup of batter (or the amount recommended by your specific waffle maker) into the center of the waffle maker. Cook according to your waffle maker’s instructions, usually for about 4-5 minutes, until golden brown and crisp.
Make Ahead Tip for Busy Mornings: These pancakes freeze exceptionally well, making them perfect for quick weekday breakfasts! Once cooked, allow the pancakes to cool completely on a wire rack. Then, arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the pancakes to a freezer-safe container or bag, separating layers with parchment paper to prevent sticking. They will keep well for up to 3 months. To reheat, simply pop them into a toaster oven directly from frozen until warm and slightly crisp. It’s an ideal solution for a healthy, grab-and-go breakfast!
Nutrition
Buckwheat Pancakes FAQs: Your Questions Answered
When you opt for buckwheat flour, your pancakes will inherently be darker in color, mirroring the hue of the flour itself. You’ll also notice a distinctive, delightful nutty flavor that sets them apart from traditional wheat flour pancakes. Nutritionally, buckwheat pancakes offer significantly more protein, essential vitamins, and beneficial minerals, making them a more wholesome and nutrient-dense choice for your breakfast.
Absolutely! Buckwheat is often hailed as a superfood due to its exceptional nutritional profile. It is remarkably high in powerful antioxidants, boasts about four times as much fiber as regular wheat flour, and is known for its ability to help regulate blood sugar levels. Buckwheat is a complete protein, meaning it contains all nine essential amino acids, which is rare for plant-based foods. It’s also rich in beneficial flavonoids, further contributing to its health benefits. For individuals requiring a gluten-free diet, buckwheat stands out as a superior choice, offering a much higher content of vitamins, minerals, and fiber compared to many common rice-based gluten-free products. (Source: WebMD)
Yes, absolutely! This versatile buckwheat pancake batter can definitely be transformed into delicious waffles. Since pancake batter typically has a slightly thinner consistency, I recommend adding an extra tablespoon or two of buckwheat flour. This will help thicken the batter, allowing it to better fill your waffle maker and result in perfectly formed, crispy waffles.
To cook into waffles: Begin by heating your waffle iron until it is thoroughly hot. Lightly grease the waffle plates with oil or cooking spray. Pour approximately 1/3 cup of the slightly thicker batter (or the amount recommended by your specific waffle maker) into the center of the waffle maker. Cook according to your waffle maker’s instructions, usually for about 4-5 minutes, or until the waffles are golden brown and crisp.
More Easy & Delicious Breakfast Recipes to Brighten Your Day
If you loved these healthy buckwheat pancakes, you’re in for a treat! We believe that breakfast should be both nutritious and incredibly satisfying. Explore some of our other favorite easy breakfast recipes that are perfect for busy mornings or leisurely weekend brunches.
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These Buckwheat Pancakes with Oats, Maple, and Cinnamon truly redefine what a healthy and delicious breakfast can be. Their naturally gluten-free nature, combined with the robust nutritional profile of buckwheat and oats, makes them a powerhouse of fiber, protein, and essential nutrients. The simple tricks for making them light and fluffy ensure a delightful texture that rivals any traditional pancake, while the warm flavors of maple and cinnamon create an irresistible aroma and taste. Whether you’re seeking a nutritious start to your day, catering to gluten-free dietary needs, or simply want a genuinely tasty pancake, this recipe is a must-try. We’re confident it will become a cherished staple in your home, just as it has in ours.
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