These gluten-free Buckwheat Pancakes are served with a Quick Blueberry Compote that you can make in minutes with frozen blueberries. Perfect on mornings when you want an easy and delicious, sweet breakfast.
The pancakes are made with buckwheat flour only: no flour blends! Quite a few buckwheat pancake recipes require a blend of two or more flours. To keep this recipe simple and gluten-free, I just use buckwheat flour on its own. If you don’t have any buckwheat flour at home and are ok with gluten, regular all purpose flour should also work.
A lot of buckwheat pancake recipes also require buttermilk or a combination of milk and vinegar. While this can give the pancakes a delicious texture, I’ve kept this recipe simple, allowing you to use any milk that you have at home.
I used unsweetened almond milk, but you could use another non-dairy milk such as rice milk or oat milk. Regular dairy milk will also work well.
Once, when I ran out of milk at home, I made these pancakes with water instead of milk. It still worked. And since I was serving the pancakes with the blueberry compote, I honestly couldn’t tell that the pancakes were made with water.
When cooking the pancakes, I like to keep them small so they are easier to flip. Smaller pancakes also means that you end up with a higher stack! This recipe gives you about 7 x 8cm diameter pancakes.
The pancakes and blueberry compote are best served warm, straight after making them. Then I love some cold Greek yoghurt on the side. For extra textural contrast, I also add a sprinkling of crushed walnuts. If you want to keep the recipe dairy-free, you can use coconut yogurt instead of Greek yogurt.
Gluten Free Buckwheat Pancakes
Since buckwheat is naturally gluten-free, I regularly use buckwheat flour in my gluten-free recipes. You can find buckwheat flour in most supermarkets these days. Have a look in the baking section, the health food section or the section where regular flour is kept.
I like to use light buckwheat flour, which is made from hulled buckwheat. Most buckwheat flours that you can buy at the supermarket are the light variety. Dark buckwheat flour, on the other hand, is made from unhulled buckwheat and is more bitter in flavour.
If you have buckwheat flour at home, you might also like to try these Buckwheat Jam Thumbprint Cookies. They are gluten-free, dairy-free, vegan and have a sweet, earthy flavour and shortbread-like texture. Probably one of my favourite cookies!
Ingredients for Buckwheat Pancakes with Quick Blueberry Compote
Buckwheat flour: To keep the pancakes gluten-free. If you don’t have buckwheat flour and are ok with gluten, you should be able to use regular all purpose flour instead.
Baking powder: To help keep the pancakes light and fluffy. Make sure your baking powder is not past its best before date, as it won’t work properly if it’s stale.
Free-range egg: To bind the pancakes. The egg also adds some additional protein and nutrients.
Rice malt syrup: I add a small amount to the pancake batter to balance out the slight bitterness of the buckwheat flour. You could use honey or maple syrup if you prefer.
Unsweetened almond milk: Used in the pancake batter. You can use any milk that you like in place of almond milk.
Frozen blueberries: I used frozen wild blueberries here, which are smaller than regular blueberries. But any frozen blueberries will work.
Greek yoghurt: A healthier alternative to ice cream to serve with your pancakes! I like to use a thick, Greek yogurt or strained yogurt like Chobani.
Walnuts: Optional extra to crush and sprinkle over the pancakes. Any nuts or seeds would work instead of walnuts. The idea is to add some crunch.
Serving the pancakes with Greek yogurt and a few walnuts gives you around 29g protein all up. Not a bad option if you want meal that provides a serve of protein following resistance training.
You can check out the nutrition information estimate for the recipe below. If you want to make it a lighter meal, you can split the recipe into two serves.
- 1/2 cup (70g) buckwheat flour
- 1/2 teaspoon baking powder
- 1 free-range egg
- 2 teaspoons (14g) rice malt syrup
- 1/3 cup (80ml/80g) unsweetened almond milk
- 1 cup (100g) frozen blueberries
- 1/2 cup (140g) Greek yoghurt
- 4 – 5 (10g) walnut halves, crushed
- Extra rice malt syrup to drizzle (optional)
1Place the buckwheat flour and baking powder in a mixing bowl and whisk to combine. Make a well in the centre.
2Crack the egg into the well and add the rice malt syrup. Beat the egg into the rice malt syrup, then gradually add the milk while beating the egg mixture and flour mixture together to get a smooth batter.
3Heat a non-stick fry pan on a medium heat. Fry the batter in batches, keeping the pancakes small so they are easier to flip. They should be ready to flip when little bubbles start to form in the centre. Stack them on a plate and cover to keep warm.
4With the pan still on a medium heat, tip the frozen blueberries into the pan. Keep stirring them as they defrost and start to bubble. Simmer until the liquid is reduced and the mixture thickens, stirring regularly. Allow to cool slightly before serving as the mixture will be hot.
5Serve the warm pancakes with the blueberry compote and Greek yogurt on the side. Sprinkle the crushed walnuts on top and drizzle with extra rice malt syrup if desired.
If you don’t have a non-stick fry pan, add some butter or oil to the pan to stop the pancakes from sticking.
You can store any leftover pancakes in the fridge for 1 – 2 days, and reheat in a hot frypan.
Serving size: Pancakes with 1/2 cup Chobani Plain 0.5% Greek yogurt + 4 – 5 walnut halves
Energy: 2238kJ (535Cal)
Total Fat: 12.4g
Saturated Fat: 2.1g
Total Carbohydrate: 82g
Dietary Fibre: 10.4g
Nutrition information is an estimate only. It may vary depending on the brand of ingredients used.