Buckwheat pancakes stand out for their distinct nutty flavor, tender texture, and nutritional profile. If you need a hearty, clean breakfast food, these are it!
Buckwheat pancakes are a fantastic choice for breakfast. They balance being hearty and satisfying yet light and fluffy. Their flavor is so inviting that you’ll find yourself returning for more. Moreover, many appreciate their subtle sweet taste, leaving room to pile on various toppings. There are numerous methods for making an outstanding buckwheat pancake batter, but my version truly encompasses it all. I blend buckwheat flour and whole wheat flour to create a high-fiber batter, enhance its nutritional value with chia seeds, and use bananas and maple syrup instead of refined sugar for sweetness.
Why You’ll Love These Buckwheat Pancakes
Beautiful color – The rich brown hue of buckwheat pancakes is undeniably appealing. If you’re accustomed to pancakes made with all-purpose flour, the color might surprise you, but it undoubtedly sets the pancakes apart.
Nutty delight – These pancakes have a gentle nutty, earthy essence, while the subtle sweetness accentuates the inherent nuttiness of buckwheat, ensuring a harmonious blend.
Incredibly nutritious – High in fiber, magnesium, and phosphorus, buckwheat pancakes are a nutritional powerhouse. Furthermore, chia seeds infuse them with omega-3 fatty acids, plant-based protein, and antioxidants.
Egg-free – No need to worry about egg allergies, as these pancakes rise with the assistance of baking powder. Plus, they’re entirely vegan!
Simple recipe – Assembling the batter is a breeze. The wet ingredients combine using a food processor, simplifying the process.
No refined sugar – The absence of refined sugar is a significant advantage. Substituting banana and maple syrup for white sugar makes the pancakes healthier and imparts a more nuanced sweetness.
Buckwheat Pancakes Ingredients Notes
- Buckwheat flour: Despite resembling a grain, did you know that buckwheat is, in fact, an herb? The flour results from milling buckwheat seeds into a powder, producing the grayish-brown flour used in these delectable pancakes.
- Whole wheat flour: Combining buckwheat and whole wheat flour in the recipe ensures the best possible texture. Otherwise, the pancakes could become overly dense.
- Baking powder: This leavening agent lifts the batter as the buckwheat pancakes cook, creating a light and fluffy consistency.
- Chia seeds: Besides contributing protein and omega-3s, chia seeds function as a binding agent, eliminating the need for eggs.
- Almond milk: Unsweetened almond milk brings the batter together and complements the buckwheat pancakes’ delightful nuttiness.
Refer to the recipe card below for a complete list of ingredients with precise measurements.
How to Make Buckwheat Pancakes
- Combine the dry ingredients: Mix both types of flour, baking powder, and salt in a mixing bowl. You can whisk the dry ingredients together or, for even better results, sift them to eliminate any lumps.
- Blend the wet ingredients: Incorporate bananas, almond milk, oil, and maple syrup in a food processor until the mixture achieves a smooth and consistent texture. The chia seeds will cause the mixture to thicken slightly due to their gelling properties.
- Combine the wet and dry: Gently fold the wet ingredients into the dry ones.
- Cook the pancakes: Begin by heating a cast-iron skillet over medium heat. Spoon portions of pancake batter onto the skillet; generally, ¼-cup portions work well, but the size depends on your preference. Allow the batter to cook until bubbles form on the surface, then flip and cook the other side.
- Serve and plate: Arrange a stack of pancakes and top them with banana slices, maple syrup, and a sprinkle of powdered coconut sugar, then serve.
Variations, Substitutions, and Cooking Tips
Nut-free option – Those with nut allergies can substitute almond milk with another suitable alternative, such as coconut, oat, or soy milk. Cow’s milk is also an option for those not on a plant-based diet.
Gluten-free adaptation – If desired, replace whole wheat flour with gluten-free all-purpose flour. However, adjust the milk quantity accordingly, as whole wheat flour absorbs more liquid than all-purpose. Begin with approximately ¾ cup of almond milk and increase (as needed) to achieve the desired buckwheat pancake batter consistency.
Verify baking powder freshness – To ensure consistently excellent pancakes, confirm the freshness of your baking powder before beginning. Check the expiration date and perform a test by adding some baking powder to hot water – if it fizzes, the baking powder is good to go!
Personalize with mix-ins – Add chocolate chips, chopped chocolate, fresh fruits, chopped nuts, or other ingredients to the batter to create different variations.
Prepare your cast iron – If using a cast-iron skillet, ensure it’s well-seasoned to prevent sticking. Also, allow the skillet a few minutes to heat up before adding oil. Cast iron skillets typically require about 5 minutes to reach the desired temperature. Alternatively, a nonstick skillet will work just as effectively.
Experiment with toppings – The possibilities for toppings are vast, ranging from cinnamon sugar and fresh berries to chocolate or caramel drizzles. You can also finish with fruit coulis.
- ½ cup buckwheat flour
- ½ cup whole wheat flour
- 2 tsp baking powder
- ¼ tsp salt
- 2 ripe bananas
- 4 tbsp chia seeds
- 1⅓ cup almond milk
- 2 tbsp coconut oil, melted
- 1 tbs. Maple Syrup (you can sub in honey or agave)
- To serve:
- 1 banana
- Maple Syrup
- Powdered Coconut Sugar
- In a medium-sized bowl, combine the flour, baking powder and salt and mix well.
- Add the other ingredients to the food processor and blend well then fold into the dry ingredients.
- To a heated cast-iron skillet over a medium-high heat add a scoop of pancake mix and once bubbles start to form, flip to the other side for another minute.
- To serve, top with powdered coconut sugar, maple syrup, and fresh bananas.
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