Gluten-Free Buckwheat Pancakes

Gluten-Free Buckwheat Pancakes
Buckwheat-KASHA is gluten free! We are using buckwheat FLOUR in this recipe.

FYI: Buckwheat groats are the hulled, crushed kernels, which are usually cooked in a manner similar to rice. Groats come in coarse, medium and fine grinds. Kasha, which is roasted buckwheat groats, has a toastier, more nutty flavor.

1 cup buckwheat flour
2 TBL brown sugar
1 teaspoon baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1 egg
1 cup low-fat buttermilk or *1 cup rice or soy milk
1-2 TBL melted butter

Optional: Berries and maple syrup

Mix your dry ingredients in a large bowl

Mix your wet ingredients in a small bowl.

Add your wet into the center of your dry and mix thoroughly.

Preheat your skillet. Add some cooking spray or oil if you desire.

Add about 1/3 cup mix to the center if your pan for a good size pancake.

Flip after you see some bubbling.

Lightly brown on both sides.

Serving Options: Add cut fresh berries to a small serving bowl.

Now warm your maple syrup over the stove slightly.

Serve maple syrup on top of pancakes and add some fresh fruit to the plate.


Tina Turbin

From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at info (at)

About Us

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.

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