Blender Buckwheat Pancakes
Made with buckwheat groats, these gluten-free buckwheat pancakes are easy to make and good for you!
This buckwheat pancakes recipe is a great way to start the day with some whole grains, protein and fibre. Not only can these pancakes be made in the morning, but they freeze incredibly well so they are a great breakfast for busy mornings for adults and kids alike.
What are Buckwheat Pancakes?
Although often considered a grain, buckwheat is a technically a pseudocereal, which are seeds that are consumed as cereals but don’t grow on grass. Buckwheat pancakes are, therefore, pancakes made out of this pseudocereal and can be made using the whole grain or flour version of buckwheat. Buckwheat groats are the hulled seeds of the buckwheat plant and have a mild texture and grassy flavour, making buckwheat ideal for savoury and sweet crepe or pancake recipes. Because buckwheat is gluten-free, it is a great alternative to wheat flour for making gluten-free pancakes.
Are Buckwheat Pancakes Healthy?
Buckwheat is a form of complex carbohydrate, a source of fibre, and also contains some protein. A 100-gram serving (roughly 2/3 cup) of buckwheat groats contains 343 calories, 10 grams of fibre and 13 grams of protein. (1)
This buckwheat pancake recipe actually works well as a sweet or a savoury dish. Although I served my recipe with fresh strawberries, yogurt and maple syrup, these buckwheat pancakes would also pair well with savoury ingredients such as eggs, cheese or vegetables.
More Pancakes Recipes:
Blender Buckwheat Pancakes
These gluten-free buckwheat pancakes are made in a blender for a quick and easy breakfast!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 12 pancakes 1x
- Category: Breakfast
- Method: Blender
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 cup buckwheat groats, soaked overnight
- 1 cup rolled oats
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups milk, almond milk or water
- 1 teaspoon vanilla
- 1 egg
- Butter, for cooking
Instructions
- The night before; add buckwheat groats to a bowl with two cups of room temperature water and allow to soak on the counter overnight.
- In the morning; using a colander, strain and rinse the buckwheat groats until the water runs clear. Discard any excess water.
- Add strained buckwheat groats to the blender with rolled oats, baking powder, salt, cinnamon, milk, vanilla and egg. Blend on high until well combined.
- Heat a griddle or pan to medium heat, add a knob of butter, and then pour 1/4 cup of batter onto the pan. Cook until the top bubbles and bubbles pop to form holes on the surface, then flip and cook until golden brown on both sides.
- Continue until all of the batter has been used, you can keep cooked pancakes in the oven at 200°F to keep them warm while you finish all of the batter.
- Serve immediately with strawberries, a dollop of yogurt and maple syrup, or toppings of your choice.
- These buckwheat pancakes can also be stored in the fridge for up to 5 days or in the freezer in an airtight container or bag for up to 3 months.
Nutrition
- Serving Size: 2 pancakes
- Calories: 193 calories
- Sugar: 3 grams
- Fat: 3 grams
- Carbohydrates: 34 grams
- Fiber: 4 grams
- Protein: 8 grams
Keywords: gluten-free, healthy, buckwheat groats
Could I use buckwheat flour instead? These look delicious and filling!
Most certainly! I will make a note in the recipe as well.
Made these for the family, topped them with yogurt and banana and the kids loved them. Thank you!
★★★★★
These were pretty good! I may have either not used enough liquid, or used too much batter per pancake, as I didn’t see any bubbles, so had to keep checking to know when to flip. But they were tasty, and I have a lot of groats, so will be making again! Thanks for the recipe!!
★★★