I love buckwheat flour for pancakes and quick breads. It’s rich, flavourful and loaded with nutrients, protein and fiber. In fact, it just beats the crap out of wheat flour in terms of the nutrition it brings to the body. As a bonus, it’s naturally sticky, which makes it a uniquely easy gluten-free flour to use. (There’s no need to add xanthan gum, guar gum or eggs to get buckwheat to stick together.) I used a 50/50 mix of buckwheat and brown rice flours here, but if you don’t have brown rice flour on hand, feel free to go 100% buckwheat.
And please note: These pancakes are not only for the gluten-free people among us. They’re just some damn tasty pancakes that happen to be gluten free.
This is a slight modification on a recipe that comes to us from the people at Vega, who are always busy creating nutritious vegan recipes that showcase their protein shake mixes. I have a lot of love for Vega, but I find that Vega One, while tasty, has become super expensive. I also find that the large plastic containers it comes in are extremely wasteful. So these days I’m using Sun Warrior‘s “Warrior Blend Natural,” or occasionally Garden of Life‘s Raw Protein. I definitely like having a vegan protein mix on hand to throw into smoothies and in this case, pancakes.
- Mix together the wet ingredients in a small bowl, whisk together the dry ingredients in a medium bowl.
- Add wet to dry and stir until well incorporated.
- Heat a griddle to high heat and brush with coconut oil. Pour on the batter! You know your pancakes are ready to flip when they’re nice and bubbly on top. Serve with your favourite pancake accoutrement and enjoy!
