These gluten and dairy free buckwheat pancakes are an easy and filling breakfast on a budget. Depending on your toppings, they can be savory or sweet.
Growing up, I was always a pancake girl. I would ask mom to cook some for me, any birthday or holiday I could. Now that I’m a bit older, I’ve switched to enjoying dairy free buckwheat pancakes, which give me the carby goodness without sugar.
They come out pretty thin, so it may be better to call them gluten-free crepes. Buckwheat is relatively hearty, and it acts as a good neutral base to either top with savory or sweet fillings.
Often, I’ll eat several for breakfast, and swap what I spread on each – sometimes cheese and egg, sometimes peanut butter.
As someone with a few dietary requirements, I like knowing what’s in my food. I’m pleased to say that this buckwheat crepes recipe is:
- Gluten-free
- Dairy-free
- Optionally vegetarian
- Low FODMAP
You may need to buy buckwheat flour to make this recipe, but otherwise, the ingredients should just come from the odds and ends in your pantry.
Benefits of buckwheat
Disclaimer: Statements regarding health benefits are not intended to diagnose, treat, cure, or prevent any disease or health condition.
Buckwheat is a pseudocereal like quinoa and amaranth. Even if you are not trying to maintain a gluten-free diet, you may want to use buckwheat (as opposed to wheat flour) for its numerous health benefits.
Buckwheat can reduce cholesterol and has anti-inflammatory, neuroprotective, anti-cancer, and anti-diabetic properties. The protein in buckwheat is rich in lysine, and buckwheat may also have prebiotic and antioxidant activity.
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What you need to make our gluten and dairy-free buckwheat pancakes
- Mixing bowl
- Non-stick fry pan
- Coconut oil or cooking spray
- Buckwheat flour
- Egg
- Salt
- Almond milk
- Optional savory toppings: egg, chicken ham, spinach, mushrooms
- Optional sweet toppings: peanut butter, honey (in moderation if you are low-FODMAP), jelly, marshmallow fluff, kaya
Gluten and Dairy Free Buckwheat Pancakes
These gluten and dairy free buckwheat pancakes are an easy and filling breakfast on a budget. Depending on your toppings, they can be savory or sweet.
Ingredients
- ½ cup buckwheat flour (66g)
- 1 medium egg
- ¼ teaspoon salt
- ½ cup almond milk (120ml)
- ½ Tablespoon coconut oil
Instructions
- In a bowl, whisk all ingredients together with a fork
- Refrigerate for at least 30 minutes, preferably overnight
- Stir again. The consistency should be similar to heavy cream (add a little water if it is too thick)
- Heat a non-stick saucepan on medium heat
- Add coconut oil to the saucepan (or use a neutral cooking spray)
- Once the coconut oil is melted and bubbling, add ¼ cup of the pancake mix and spread thinly across the bottom of the pan
- Cook for several minutes; flip and cook the remaining side
- Serve on a plate - add sweet or savory toppings
Notes
This recipe should make 4 crepes. Depending on the amount of toppings and your hunger levels, this could either be a single large portion or two smaller portions. Optional savory toppings include egg, chicken ham, spinach, and mushrooms. If you are not dairy free, you can also use cheese. Optional sweet toppings include peanut butter, honey (in moderation if you are low-FODMAP), jelly, marshmallow fluff, and coconut jam (kaya).
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 352Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 164mgSodium: 603mgCarbohydrates: 47gFiber: 6gSugar: 5gProtein: 14g
Nutritional information isn't always accurate and it will vary based on the specific ingredients used.
For other gluten and dairy-free pancake recipes you might enjoy, try our 3-ingredient banana pancakes, grain-free banana peanut butter pancakes, or butternut squash pancakes. Our check out our list of 19 favorite GF pancake recipes.
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Esme Slabbert
Love a good pancake, so will have to try this one as well. Bookmarked it.
Karan
These dairy-free buckwheat pancakes look delicious! thanks for sharing.
Shelby Richards
Saved this and the shakshuka for later. Now to decide which to make first! 😁
Jarrod
Looks tasty!
Ashleigh
Great recipe! I have IBS so buckwheat is such a great idea for pancakes 🙂
Kathryn
Made these for a lunch wrap and it was delicious. So glad I tried your recipe, I never know what to make with buckwheat so glad I saw it 🙂 Will make again!
Anjali
These pancakes turned out so well and I loved that they were gluten and dairy free! They were the perfect easy breakfast for my family today!
Gianne
Their savory flavor and fluffy texture made for a delicious and satisfying breakfast that didn’t leave me feeling heavy. This recipe is a fantastic option for anyone seeking a healthy and tasty start to their day!