Of course, my children’s reactions to buckwheat changed once it was incorporated into delicious fluffy pancakes, drenched in yellow Amish butter and maple syrup, and served with fresh strawberries and bacon.
The only thing in common with wheat that this plant has is the name. It is completely gluten free, and is not even a grain, but a seed from the same family as rhubarb and sorrel. Besides significant fiber content, it is high in manganese, magnesium, copper, and zinc, which are great for the immune system. It contains all eight essential amino acids, including lysine, which plays a key role in collagen production, and is not produced by the human body. Using sprouted buckwheat accomplishes two things – reduces anti-nutrients for better absorption and also intensifies the flavor. Sprouted buckwheat has a nutty and sweet taste as opposed to bland regular flour. If you aren’t able to sprout buckwheat, toast the flour slightly for a better flavor. 
Since buckwheat is gluten free, it can be tricky to bake with to give it a desired texture. I use whipped egg whites and kefir to take care of that and my pancakes have an amazing fluffy consistency that makes it hard to believe they don’t have gluten.
Next, you have to try these soft Rye Sourdough Pancakes. Find the recipe here.
Learn how to make kefir here or purchase it in the dairy section of you grocery store.
PrintThe Fluffiest Buckwheat Pancakes
- Total Time: 30 minutes
- Yield: 8–10 pancakes 1x
Description
These fluffy buckwheat pancakes are made with sprouted buckwheat flour, offering a nutty and sweet flavor, perfect for a nutritious and delicious breakfast.
Ingredients
- 4 large eggs, yolks and whites separated
- 1 cup kefir (store-bought or homemade; find it in the dairy section)
- 1 teaspoon vanilla extract
- 1 cup sprouted buckwheat flour (or lightly toasted regular buckwheat flour)
- 2 tablespoons sugar
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking powder
- Ghee (or butter), for cooking
Instructions
- In a medium bowl, beat the egg yolks by hand until smooth. Add kefir and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the sprouted buckwheat flour, sugar, salt, and baking powder.
- Gradually add the dry ingredients to the kefir mixture, stirring until just combined. Avoid over-mixing to keep the batter light.
- In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter, being careful not to deflate them.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with ghee or butter.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 2–3 minutes, until golden brown.
- Serve warm with butter, maple syrup, fresh strawberries, and bacon, if desired.
Notes
Sprouted buckwheat flour gives a nuttier, sweeter flavor than regular buckwheat. If you can’t find it, lightly toast the regular flour in a dry pan before using. Kefir is available in the dairy section of most grocery stores.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6
- Sodium: 300
- Fat: 10
- Carbohydrates: 30
- Fiber: 4
- Protein: 10
- Cholesterol: 150
Frequently Asked Questions
What is the benefit of using sprouted buckwheat in the pancake recipe?
Sprouted buckwheat reduces anti-nutrients for better absorption and intensifies the flavor, giving the pancakes a nutty and sweet taste.
How do I achieve the fluffy texture in these pancakes?
Whipping the egg whites and incorporating kefir helps create a light and fluffy consistency, which is essential for gluten-free baking.
Can I substitute regular buckwheat flour if I can’t find sprouted buckwheat?
Yes, you can use regular buckwheat flour, but to enhance the flavor, lightly toast the flour before adding it to the batter.
Lovely pancakes. Very fluffy indeed. They are a little dry (not complaining!) and work best served with some stewed fruit. Great recipe!