Buckwheat Pancakes Recipe • Tasty & Gluten Free! | Club Foody

 

Years ago, my mother was telling me how delicious “galette de sarassin” was. After translating for my husband, right away, David lifted his nose 👃, saying how dry, tasteless, heavy and dense they were. His mother made some when he was younger and highly disliked them.
 
I’m curious to begin with and it really doesn’t help running a cooking website. After years of holding off because of Mister’s opinion, I finally put my foot down and informed him that I would be making 👩‍🍳 Buckwheat Pancakes very soon.
 
I’m happy I waited (not by choice) that long because if I would’ve made it my mother’s way, I would’ve been in exactly the same boat as David. After analyzing it 🧐 and following my instincts, I went with adding brown sugar (no sugar in mom’s recipe) as well as ground cinnamon and pure vanilla extract…
 
Another ingredient that differs from hers is I used buttermilk instead of regular milk. The acidity brings a nice tangy flavor to the Buckwheat Pancakes. When combined with baking powder, the chemical reaction 🧬🧪 adds a lighter texture to them while the baking soda creates bubbles and helps them rise.
 
Just like regular pancakes, I like to let the batter rest for a good 15 minutes ⏰. Not only does it allow the flour to absorb the moisture fully which helps for a smoother texture and better results but also it gives time for the flavors to mingle and get acquainted.
 
The texture of the batter is pretty dense but nonetheless spreadable. It’s important to ladle less than a ¼ cup so the pancakes 🥞 are not too thick. After dropping it on a griddle or skillet, I like to gently spread them out with the back of my ladle to form a disc and make them thinner as well.
 
When to know if the pancakes are ready to be flipped?
After cooking for about 3:30 to 4 minutes, small bubbles will start appearing on the surface, and the edges will start getting dry. This is a great indication that they’re ready to be flipped. Cooking the other side is much shorter… 2 to 3 minutes ⏳ at the most.
 
These little guys are super healthy 💚! Buckwheat is a whole grain flour therefore providing great nutrients like magnesium, iron and manganese plus antioxidants. They’re gluten-free making them very suitable for people with celiac disease, a good source of protein and high in fiber.
 
With a nutty and earthy flavor in the background, these Buckwheat Pancakes are a delicious change from the regular ones! Served with a dollop of butter 🧈, good quality maple syrup and berries, this modified recipe will certainly change your mind about the taste of them!
Bon Appétit! 🍽
 
Check out these other delicious breakfast recipes… 😀
– Breakfast Scramble Vol-au-Vent
– Avocado Sweet Pea Toast
– Coconut Waffles
– Breakfast Quinoa Cereal with Mixed Berries
– Peanut Butter Banana Bread
– Angel Eggs on a Cloud
– Mini Mexican Tortilla Quiche
– Shakshouka
– Breakfast Burritos
and for even more breakfast recipes 🍳🧇, click on this link… Recipe Category • Breakfast & Brunch

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/buckwheat-pancakes/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube