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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
These gluten-free pancakes are made with buckwheat flour, making them a great alternative for those avoiding gluten. The batter comes together quickly in one bowl, and the pancakes turn out fluffy and light thanks to the resting time. Top them with yogurt, pomegranate seeds, dark chocolate, and crushed pistachios for a delightful twist. Perfect for a quick breakfast or brunch!
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Mix buckwheat flour, baking powder, vanilla powder, egg, milk, olive oil, and honey in one bowl and whisk until smooth.
Let the batter rest for 2–3 minutes to allow the buckwheat flour to absorb the liquid and help the pancakes get fluffy.
Heat a pan on medium and lightly oil or butter it.
Pour small rounds of batter onto the pan and flip when bubbles form and the edges look set.
Stack the pancakes and add your desired toppings such as yogurt, pomegranate seeds, dark chocolate, and crushed pistachios.
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If the batter is too thick, add a little more milk to reach the desired consistency.
Letting the batter rest helps the pancakes become fluffier due to the buckwheat flour absorbing the liquid.
Use a non-stick pan or lightly grease the pan to prevent sticking.
Can I use a different type of flour?
Yes, you can substitute buckwheat flour with other gluten-free flours like almond flour or oat flour, but the texture may vary.
What can I use instead of honey?
You can use sugar, maple syrup, or agave syrup as a substitute for honey.
How do I know when to flip the pancakes?
Flip the pancakes when bubbles form on the surface and the edges look set.
Can I make the batter ahead of time?
It's best to make the batter fresh, but you can refrigerate it for up to 12 hours. Stir well before cooking.
What toppings work well with these pancakes?
You can use yogurt, fresh fruits, nuts, chocolate, or even a drizzle of maple syrup for added flavor.
