Like many families, we read the Little House books by Laura Ingalls Wilder. In fact recently, I’ve been reading “Farmer Boy” outloud to my husband. He loves to hear about the adventures of young Almanzo, and all the buckwheat cakes he ate. 😊
Almanzo Wilder lived in upstate New York in the second half of the 1800’s. It’s intriguing to read about how hard they worked to get food and clothing, and the challenges they faced on a daily basis. I am also fascinated by what was considered a special treat – popcorn, ice cream, and buckwheat cakes.
There’s something so homey and pleasant about buckwheat. Besides the pleasant nutty flavour, there’s this image of lumberjacks and pioneers I can’t get out of my mind. But here’s the deal – I don’t really love pancakes. There’s something about the texture that bugs me. But I really, really like waffles!
When I do make pancakes, this is the best gluten free recipe.
These are more substantial and satisfying than other waffles and will stick with you for several hours. But on the flip side (no pancake pun intended), they are crusty on the outside, and really light and tender inside.
I make up a large batch of these, cool them on a rack, then freeze for the best-ever healthy toaster waffles. A nice big glob of peanut butter and drizzle of real maple syrup . . . . . . . . and I’m in heaven!
Look how pretty these eggs are!
Buckwheat is super-nutritious, and gluten free. The fiber content of these waffles is ramped up by the addition of ground flax and chia seeds. I always have some on hand to add to smoothies, cookies, lasagna (!) and granola.
Making these with JUST buckwheat flour works, but I actually like it better when 25% of the flour is a lighter gluten free blend.
Stir together the dry ingredients before adding room temperature eggs and buttermilk. Finally, gradually stir in the melted coconut oil. The key is to let the batter stand for 10-15 minutes before you begin cooking them in a hot waffle iron. You can read about this pretty iron on my buttermilk waffle post.
Mix up a batch of these today!
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Buckwheat Buttermilk Pancakes – Gluten Free
Description
Forget waffles from the freezer section at the grocery store! These are SO much better – delicious, nutritious, and satisfying.
Ingredients
- 3 cups buckwheat flour
- 1 cup gluten free flour blend
- 4 Tbsp sugar
- 2 Tbsp ground flax and/or chia seeds
- 3 tsp baking powder
- 3 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp cinnamon (optional)
- 6 eggs
- 4 cups buttermilk
- 1 cup melted coconut oil
Instructions
- Stir together the dry ingredients, making sure there are no lumps
- Add room temperature eggs and buttermilk, stirring until combined
- Gradually stir in the coconut oil, and let stand for 10-15 minutes
- Cook in a hot waffle iron
Notes
Cool completely on a rack before freezing leftovers in ziploc-type bags. Perfect for toaster waffles!
