Fluffy Pancakes with Buckwheat & Almond flour

I am sharing my recipe for fluffy pancakes with Buckwheat and Almond flour – delicious gluten-free pancakes for a heartwarming breakfast.

I wanted to create perfect, gluten-free pancakes which are also very spongy and delicious.  Pancakes are one of the most popular breakfast items in many countries. Warm pancakes with a topping of sweet syrup, whipped cream, and a side of fruits bring instant memories of comfort food. 

Most pancake recipes use all-purpose flours as the main ingredient. The problem with these recipes is that they have no fiber and hence not a great way to start your day with a food that slows down your metabolism. Buckwheat offers a great alternative to all-purpose flour. Buckwheat is whole grain and gluten-free with a  high content of minerals and antioxidants. It is rich in carbs but with a low Glycemic index, hence it is a great food for sugar control. 

Buckwheat seeds have an earthy and nutty taste. This recipe includes toasted buckwheat flour, toasted almond flour, milk, eggs, sugar, baking powder, salt, butter, and vanilla essence. The addition of almond flour, eggs, and milk make our pancakes soft and also create a light crispness on the top. They also help tone down the nutty and earthy tastes of buckwheat. Buckwheat is commonly available in most grocery stores ( look for Buckwheat groats).  I have explained all the steps in the recipe card on how to make Buckwheat pancakes from scratch.

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Fluffy Pancakes with Buckwheat & Almond flour

Cooking Method: Frying Cuisine: American, Fusion Courses: Breakfast Recipe Keys: C Corn Free G Gluten Free High Protein V Vegetarian

Difficulty: Intermediate Cook Time 30 mins

Servings: 2

Description

A healthy, tasty, and spongy pancake recipe that is gluten-free

Ingredients

Servings

• ¹⁄₂ cup Toasted Buckwheat flour
• ¹⁄₂ cup Almond flour
• 2 Eggs (Separate yolk and whites)
• 1.5 tsp Baking powder
• ¹⁄₄ cup Milk (2% or whole)
• 2 tsp Castor sugar
• 1 tsp Vanilla Essence
• ¹⁄₄ tsp Salt
• 2 tbsp Butter - unsalted
• Toppings - Maple syrup/ Honey/ fruit sauces / whipped cream

Instructions

1. Prepare the Buckwheat and Almond Flours

   • Dry roast the buckwheat and whole almonds separately in a frying pan or in an oven-toaster.
   • The buckwheat should turn light brown in color
   • If using an oven toaster, you can warm the almonds at 350F for about 15 minutes. Mix the almonds after every 5 minutes to ensure uniform roasting.
   • After the buckwheat and almonds have cooled, grind them into a fine flour using a kitchen mixer. You can grind them together.
   • Sift the flour through a fine sieve. We want our flour to be uniformly aerated and free of any uneven pieces.

2. Whisk egg whites to get soft peaks

   • Separate the egg whites from yolks.
   • Whisk the egg whites to get soft peaks using a hand-held  electric mixer or a whisk
   • Whisking infuses air into the egg whites and creates a soft foam that will make our pancakes spongy 

3. Mixing the Pancake batter

   • Add the buckwheat and almond flours to a mixing bowl and mix well
   • Add all the other ingredients as listed ( Baking powder, Egg yolks, Milk, Sugar, Vanilla Essence, Salt, half of the Butter quantity (molten))
   • Lightly whisk the mixture to ensure all the ingredients have mixed well
   • The batter should be thick in consistency and not be runny. If the batter is too thick, you may add 2-3 teaspoons of milk.
   • Slowly fold in the egg whites and mix well using a spatula. Do not use a blender as we don't want the foamy egg whites to flatten.
   • Let the batter rest for about 10-15 minutes

4. Preparing the Pancakes

   • Heat a medium-size frying pan with a handle
   • When the pan is hot, coat a thin layer of butter
   • Pour 1/3 cup of batter. The batter should spread by itself.
   • You may slowly tilt the pan to give a perfectly round shape (do not touch the batter directly)
   • Keep the flame on medium. 
   • After about 3-4 minutes, you will see air bubbles pop on the pancake surface. 
   • After about 5 minutes, the pancake surface is almost dry 
   • Slowly lift the pancake, and flip the pancake
   • After about another 2 minutes, the pancake is ready. 
   • (The timings may vary based on the heat source)
   • When the pancake is lightly browned on both sides, you can remove it from the pan.

5. Serving

   • Serve the pancakes when they are still hot
   • Top the pancakes with your choice of syrups (Maple syrup / Honey / pancake syrup), Fruits (Berries, bananas), chopped nuts and /or  whipped cream

Notes

• The batter can be stored in the refrigerator for a couple of days

• The secret to a spongy and tasty pancake is in the ratio of flours: liquids: leavening agent (Baking powder). Hence note the quantities carefully

• The flours should be very smooth and even

Keywords: Pancakes, Buckwheat, almond flour, maple syrup