Made with a blend of naturally gluten free buckwheat flour and all purpose gluten free flour, these gluten free buckwheat pancakes make for a lower carb, totally satisfying breakfast. The healthy chocolate sauce means you can’t refuse!
I had always thought that the only things worth knowing about buckwheat pancakes was that they were “healthy” and that they kept you FULL. That’s all true, indeed. But these particular gluten free buckwheat pancakes are also soft and a little tangy. Not to mention …
They go great with some easy homemade healthier chocolate sauce (no refined sugars, deep chocolate flavor). There were no complaints to be heard in my house this morning for breakfast. Clearly.
The batter is easily pourable, and I like to use a dry electric griddle to make pancakes since the cleanup is super easy.
Oh, and a word about buckwheat—it’s super healthy for you with tons of essential amino acids, and I buy a gluten free variety from King Arthur Flour (it’s good to be the king!). I had long shied away from baking with buckwheat flour since it was so hard to find a reliably gluten free source.
Now that King Arthur carries it, we have buckwheat crêpes! And Chapter 4 has gluten free buckwheat bread! And you have these gluten free buckwheat pancakes. Plus, if you’re looking to go all-the-way, you can make these with all buckwheat flour. They’ll be much heavier and not as soft, but if that’s the way you roll, go for it!
1/4 teaspoon xanthan gum (omit if your blend already contains it)
1/2 teaspoon kosher salt
1 1/4 teaspoons baking soda
1/4 cup (48 g) coconut palm sugar (can substitute an equal amount of granulated sugar)
4 tablespoons (56 g) unsalted butter, melted and cooled
1 cup (257 g) plain yogurt, at room temperature
1 1/4 cups (10 fluid ounces) milk, at room temperature
1/2 cup (4 fluid ounces) water
1/2 cup (40 g) cocoa powder (natural or Dutch-processed)
2 tablespoons (42 g) pure maple syrup (preferably Grade B)
2 tablespoons (42 g) honey
1/3 cup (64 g) coconut palm sugar
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
First, make the pancakes. Heat a griddle or lightly greased nonstick or cast iron skillet over medium heat and preheat your oven to 200°F. Line a rimmed baking sheet with unbleached parchment paper, and set it aside.
In a large bowl, place the buckwheat flour, all purpose gluten free flour, xanthan gum, salt and baking soda, and whisk to combine well. Add the palm sugar, and whisk again to combine, working out any lumps. Create a well in the center of the dry ingredients, and add the butter, yogurt and milk. Whisk until smooth. The batter should be pourable. Pour as many portions of about ¼ cup of batter onto the hot griddle as can fit comfortably, without touching. Allow to cook until large bubbles begin to break through the top of the batter in each pancake and the edges are set (about 1 ½ minutes). Flip over, and continue to cook until set (about another 2 minutes). Remove to the prepared baking sheet, and place the baking sheet in the warm oven until ready to serve. Repeat with the remaining batter.
To make the chocolate sauce, in a small, heavy-bottom saucepan, place all of the ingredients for the sauce except the vanilla and whisk to combine well. Place over medium-high heat and cook, stirring frequently, until it comes to a boil. Reduce the heat to medium-low and continue to cook until the sauce has thickened enough that the sauce will coat the back of a spoon without running right off (about 5 minutes). Add the vanilla, and mix to combine. Transfer the sauce to a heat-proof container, and allow to cool before serving over the pancakes.