Naturally gluten-free blueberry buckwheat pancakes. Healthy and surprisingly delicious!

Pancakes are my favorite. It’s the one thing I could carb-o-load on all day, every day.

And of course I douse them in maple syrup. Always. Like, people who eat their pancakes with a drop of maple syrup, I don’t get you. You are missing out. 

Naturally gluten-free blueberry buckwheat pancakes. Healthy and surprisingly delicious!

I realized I haven’t made pancakes on the blog in a while. What a tragedy. So, I had to change that!

After eating buckwheat crepes in Paris this summer, I decided to create buckwheat pancakes. They’re naturally gluten-free, with a nice nuttiness to them. But they’re still fluffy and light, not dense and cardboard-y.

Of course, what’s a pancake without blueberries? So I added a bunch of fresh bluebs into the batter.

Naturally gluten-free blueberry buckwheat pancakes. Healthy and surprisingly delicious!

Simply put: they’re delicious. And I love pancakes.

Naturally gluten-free blueberry buckwheat pancakes. Healthy and surprisingly delicious!Naturally gluten-free blueberry buckwheat pancakes. Healthy and surprisingly delicious!

5.0 from 1 reviews
Gluten Free Blueberry Buckwheat Pancakes
 
Author:
Serves: 8 pancakes
Ingredients
  • 1 large egg, room temperature
  • 1¼ cups buttermilk
  • ¼ cup Chobani plain, non-fat yogurt
  • 2 tablespoons brown sugar
  • 1 tablespoon olive oil
  • ½ teaspoon vanilla extract
  • 1 cup plus 2 tablespoons buckwheat flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon cinnamon
  • ½ teaspoon salt
  • 2 cups fresh blueberries
Instructions
  1. Heat a large skillet or griddle on medium heat.
  2. In a medium bowl, combine egg, buttermilk, yogurt, brown sugar, olive oil, and vanilla extract, whisking until combined. In a separate bowl, whisk together buckwheat flour, baking powder, cinnamon, and salt together. Incorporate into wet ingredients, stirring only until combined.
  3. Once griddle is hot, grease with oil. Pour ¼ cup of batter per pancake onto surface, then sprinkle with blueberries. Cook on one side until holes form around edges, about 1 minute, then flip and cook on other side for additional minutes. Don't let the pan get too hot-- you want a nice, even heat.
  4. Serve with whipped cream, blueberries, nuts, and a healthy drizzle of maple syrup!

 

14 comments

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Prettiest pancakes ever. I’ve been wanting to bake more with buckwheat and these look sooo good! I love how buckwheat produces naturally light and fluffy goods, like pancakes! Pinning to try soon!!

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Do you have a great recipe (of course you do) for a red velvet cake. i am going to bake one for my wife’s birthday!!

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Love this!!

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THat perfect syrup pour though!!

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OMG that drizzle <3 that sprinkle of powdered sugar <3 <3 <3

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Exactly what I want for breakfast this morning!

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I definitely douse mine in maple syrup when the opportunity presents itself! These look so tasty… I’d love a stack for lunch right now! And beautiful photos as always.

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Pancakes on a Sunday morning at a tradition at my house and these buckwheat beauties look so incredibly delicious! And yes, the more syrup the better.

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My husband is a douser! I’m more of just a bit of maple syrup. Sorry! I’ve never tried buckwheat pancakes though, so I’ll definitely need to give your recipe a try sarah!

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This is definitely breakfast made better!

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these are beautiful pancakes! love the freshness of the blueberries added in!

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Gorgeous stack, I need these pancakes in my life!

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So into GF recipes right now. these are perfect!

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