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Gluten-Free, Dairy-Free Buckwheat Blender Pancakes

I have been working for a while on a simple gluten-free, dairy-free pancake recipe that could serve as the perfect base for adaptations. I wanted a recipe that took a few minutes to prepare, and whether you were familiar with gluten-free pancakes or not, your result would be delicious, and most importantly, stress-free. These pancakes are fantastic topped with fresh, chopped berries and/or spread with Date Puree instead of syrup (for those of you trying to increase fiber intake).

It’s important to know that contrary to the name, buckwheat doesn’t contain wheat—it’s gluten-free and an excellent source of fiber and protein.

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Time: 20 minutes
Makes: approx 10 medium pancakes

Tools:
High powered blender (if you don’t have a blender, you could probably “blend” in a food processor)
Skillet or large pan
Chef’s knife
Spatula

Ingredients:
For topping
3-4 organic strawberries, or any fresh fruit you like
Date Puree

For pancakes
1 cup organic buckwheat flour
1 tbsp ground flax seeds
1/4 tsp aluminum-free baking soda
1/2 tsp aluminum-free baking powder
3 Medjool dates (here’s how you remove the pits)
1 1/2 cups pure water
1/4 cup raw, organic cashews
1 tsp vanilla extract or seeds from one vanilla bean (how to remove seeds)
Pinch of fine ground sea salt
Pinch of cinnamon (optional)
Cold-pressed virgin coconut oil for pan

Let’s get started.
Wash your berries well, chop and set aside.

Place a small dollop of coconut oil in a pan and warm to medium-high heat.

Place all pancake ingredients in the blender and mix until thoroughly blended and creamy.

Directly from the blender, pour batter into pan to create the size of pancakes that you want. When you see many air bubbles form, and the edges of the pancake are starting to dry…

…flip!

Brown the other side, remove from pan and top with berries, Date Puree, honey or whatever syrup you’d like and enjoy.

I tend to make small pancakes and keep extras in an airtight glass container in the refrigerator. I eat them cold for a snack. They are great to take to work, too. When you get hungry, just eat them like you would crackers.

Adaptations & Additions:
This is a perfect base recipe for experimentation. Try adding:
1. Raspberries, blueberries and strawberries to the batter
2. Chocolate chips and a pinch of cayenne
3. Chopped apples and fresh thyme
4. Cacao powder and cardamom
5. Toasted pecans, walnuts, almonds or pumpkin seeds

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  1. These look and sound perfect! And I have all of the ingredients, I love that they’re sweetened with date. Thanks for this great recipe.

  2. Gabriel

    Would it be possible to substitute the buckwheat flour for almond or rice flour?

    • Hi there Gabriel~
      Definitely try brown rice flour, sorghum, or teff may also work well. I think the almond flour may be too dense, but if you try and and it works let us know! Good luck.

  3. Kim HIcks

    Thank you so much for this yummy recipe! We have been gluten, dairy, and egg free for about 4 years now. This is the best pancake recipe we have made! I LOVE that it is healthy, easy, and so yummy. They are very rich and hearty, with a nutty flavor. I can never go back to plain old boring instant pancakes again! My kids love them, and love helping make them. I use whole buckwheat and flax, throw it in my Blendtec first to make the flour, then throw everything else in after. Excellent! Thank you!

    • I’m so happy Kim! Thank you. It’s definitely in the recipe rotation at my house, too!

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