The Greatest Gluten-Free Pancake Recipe

This recipe is gluten-free and very healthy. The pancakes are made of buckwheat, which is rich in protein, dietary fiber, minerals and B vitamins. Maybe they don’t look very appealing due to the texture and the color of the buckwheat, but they are really tasty. The pancakes you will get will be a little thinner than the classic ones. If you want your pancakes thicker and fluffier, use whole wheat flour or you can mix the buckwheat with any kind of flour you like (for example, mix ½ cup buckwheat plus ½ cup all-purpose flour).



  • 1 cup buckwheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 egg
  • 1 ½ cups buttermilk
  • ½ teaspoon vanilla extract


Mix together the flour, baking powder, baking soda, sugar, and salt in a medium-size mixing bowl. Beat in the egg, vanilla extract and buttermilk in another bowl. Pour the wet ingredients into the flour mix and stir until just combined. Don’t over-mix since the batter should have small lumps.

Heat a non-sticking pan over medium heat and grease with butter. Pour a ¼ cup measure for each pancake onto the warm pan. Cook for 2-3 minutes until bubbles appear on the surface, then flip. Cook the other side for about 1 minute until brown. Serve warm with almond butter and strawberries.