I've always loved buckwheat pancakes, but I never would have guessed that they were gluten-free. Recently, though, I learned that buckwheat is a completely different plant than wheat. Amazingly, it isn't even a grain at all – it's the seed of a fruit plant. And yes, you can definitely make healthy whole food gluten-free buckwheat pancakes, and they are totally delicious.
So, the next time I went shopping I picked up a bag of buckwheat flour. Now, I should clarify that most buckwheat pancakes you have probably eaten are made with a combination of buckwheat and regular wheat flours, but apparently this isn't necessary. Still, I wanted to add something different to lighten the pancakes up a bit, so I substituted some rice flour for some of the buckwheat in the original recipe. My version turned out great, but I'm sure that 100% buckwheat (if you need to keep it grain-free) would be fine, too.
How to Make Gluten-Free Buckwheat Pancakes:
3/4 C buckwheat flour
1/4 C rice flour
2 T sugar (or equivalent sweetener)
1 T baking powder
1/2 t salt
2 T melted butter or coconut oil
3/4 milk or almond milk, or enough to make a wet batter
Mix the dry ingredients. Whisk in the butter or oil, then the egg, then the milk. Don't mix too much; having some lumps left in the batter is fine, and too much mixing can make pancakes tougher (which we really don't need here, because to be honest these pancakes are pretty dense). Melt another tablespoon or so of butter or coconut oil in a frying pan, over medium heat. Pour about 1/4 cup of batter per pancake in the pan, and wait until the edges start to look just a bit dry. Flip and cook on the other side, then remove from heat and serve. If you need to wait to cook more pancakes, storing the done ones on a plate with an upside-down plate on top of it works pretty well.
I do recommend using real maple syrup if you like something sweet with your pancakes. When we made these recently, I heated a cup or so of maple syrup and a pound of frozen cherries over low heat while we were making the pancakes, and that was a perfect accompaniment. Plain yogurt is good with the syrup and berries, too, if you like that sort of thing. There are a million different ways you can top them, though. However you like them, enjoy your buckwheat pancakes!