RECIPE IDEA: Naturally Gluten Free Buckwheat Pancakes are tasty and satisfying, yet low-calorie.
Hi. It’s Lois in the kitchen at Recipe Idea Shop. Despite a name that includes the word “wheat,” Buckwheat is a whole grain, sometimes called kasha, that is naturally gluten-free. I love these Gluten Free Buckwheat Pancakes. The seem like they have more substance than regular pancakes, but I’m not sure that’s really true.
Buckwheat is sugar-free (although it does contain carbohydrates, of course), low-fat, sodium-free, and cholesterol-free. One-quarter cup of buckwheat contains 100 calories, 1 g of fat, 22 g of carbs, 3 g of fiber and 2 g of protein.
Try these Gluten Free Buckwheat Pancakes with Blueberry Compote. So good!
- 1 cup buckwheat flour
- 1 teaspoon Rumford’s Baking Powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 tablespoon cinnamon (optional)
- 1 egg beaten
- 1 cup milk
- 2 tablespoons melted butter
- Spritz of Pam
- In a large bowl, mix the buckwheat flour, baking powder, sugar, salt and cinnamon.
- Add the egg, milk and butter and beat to thoroughly combine.
- Heat an electric griddle to 375F degrees.
- Spray griddle with Pam or use another oil to grease the griddle.
- Ladle batter in 1/4-cup increments onto the griddle.
- Cook pancakes until they begin to bubble and grill side starts to brown. (1-2 minutes)
- Turn over and cook for another 1-2 minutes until golden brown.
- Serve with syrup, jellies or powdered sugar.