I sure wish these were prettier. Buckwheat is not a grain, but a member of the rhubarb family of all things. Its flour has a black fleck to it that does not go away. It gives baked goods and pancakes a weird color….but don’t let that stop you from using it. The nutty taste is quite good. And no, these are not the pancakes that are better than the cheesecake version….those are coming, but I have about 5 others in the queue before them.
These are mountain man pancakes. The pioneers often had buckwheat because it was a fast growing crop. I don’t envision stinky bearded mountain men as health experts, but they were on to something. Buckwheat flour is gluten free.
Buckwheat can be used all by itself in pancakes but I prefer to cut it with a few other flours. Buckwheat is more readily available than some other gluten free flours, so it is a little cheaper. That’s a plus in my book.
1. Info for Buckwheat Pancakes
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Buckwheat Pancakes
- 1 egg
- 1 Tbsp oil
- 2 Tbsp tapioca flour
- 2 Tbsp brown rice flour
- dash of salt
3. Directions:
- Whisk together wet ingredients in a bowl.
- Add remaining ingredients.
- Stir until smooth.
- Cook on well greased griddle like normal pancakes.
- Serve with syrup and butter
