I love to eat pancakes for breakfast. It is not something that we typically do in Sweden, but a habit I picked up when I lived in the US for a year as a teenager. And even though the traditional american pancake is very yummy indeed, it doesn’t go very well with my diet since it is packed with gluten and lactose.
This isn’t my first attempt at making gluten free pancakes. I have made banana pancakes, almond-flour pancakes among others, and with very varying results. So when I read this recipe I didn’t have my hopes set too high. But boy was I pleasantly surprised!
Unlike regular flour which doesn’t really have any taste in itself, buckwheat flour has a delicate, almost nutty flavor. Buckwheat has traditionally mostly been used to make blinis, a small Russian pancake, which is eaten with Smetana, caviar or roe and chopped onions. (A very tasty dish. Give it a try if you haven’t already!)
I didn’t want the flavor of the buckwheat to take over in this recipe so I decided to add cocoa and turn them into chocolate pancakes. I also used honey for sweetener, like I always do.
The recipe includes buttermilk as one of the ingredients. Now buttermilk isn’t something that we use in baking here in Sweden, so that part threw me for a bit, and I thought about just adding an oat-milk instead. But then I did some googling and found that you can easily make your own buttermilk with just milk and either lemon juice or vinegar. So that dilemma solved itself quite nicely.
The finished result? Well, I was actually surprised of how light and fluffy they were considered that buckwheat usually makes a more heavy and dense pancake. I will definitely make these pancakes again, and next time I will let them have the ultimate taste-test by letting my kids try them out! I’ll let you know how that goes 😉
INGREDIENTS
Yield: 18 small american pancakes or 9 large ones
- 2,5 dl buckwheat flour
- 1 tablespoon cocoa
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2,5 dl buttermilk, shaken*
- 1 large egg
- 1 tablespoon honey
- 1/4 teaspoon bourbon vanilla powder
- Butter, for the skillet
DIRECTIONS
- Make the pancakes: in a medium mixing bowl, mix together the flour, cocoa, baking powder, baking soda and salt. In a liquid measuring cup, measure out the buttermilk. Beat in the egg, honey and vanilla powder.
- All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.
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Preheat your skillet over medium-low heat and add a bit of butter or oil. Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid. Scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes, and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
Bon appetit!
♥ Emma
NOTES
Adapted from a recipe by Adrianna Adarme of A Cozy Kitchen.
*MAKE YOUR OWN BUTTERMILK WITH DAIRY-FREE OPTION: combine 80 ml (1/3 cup) milk (any variety of milk should do— I used oat milk) with 1 teaspoon lemon juice or vinegar and let it sit for 5 minutes.
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