Gluten free buckwheat buttermilk pancakes are the best pancakes I have ever eaten and will be the only pancakes I will ever make again. Ok, maybe not, I like to try recipes and invent new ones, but these are absolutely super delicious.
I’m pretty sure there are people who have time to cook pancakes on Monday morning but unfortunately I’m not one of them. If you are one of those lucky ones go ahead and make a batter batch right away. If you are already commuting to work like I am, these taste pretty wonderful in the evening too. Where the breakfast has to be on the table pretty fast even on weekend mornings in our family, I like to spend some time to prepare the evening snack for the kids. And they absolutely love me as it’s usually nice cream, berry tarts, pan cakes, chocolate mousses, smoothies.. Before going sugar free, the evening snacks were oh so boring but not any more!
This is one of my favorite recipes to prove that you don’t need added refined sugar in your life. There is no need to add it in the batter, many has doubted, no one has complained. I top my pan cake stack with banana slices and bilberries. What are your favourite pancake toppings?
Buckwheat Buttermilk Pancakes Recipe
Makes 10-12 pancakes
- 2 dl buckwheat flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 dl buttermilk
- 2 dl sparkling water
- 2 eggs
- butter for frying
- Measure buckwheat flour, baking powder and salt in a medium sized mixing bowl. Whisk to combine well.
- Add buttermilk, sparkling water and eggs. Mix quickly with a spoon. Don’t over mix to not to loose the bubbles of the water.
- Heat a skillet. Grease the skillet with some butter. Pour a couple of tablespoons of the pancake batter onto skillet and cook for app. 2 minutes. Flip and cook for another minute or so until the both surfaces are golden brown.
- Eat with fresh berries or fruit.
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