GF Pancake Breakfast (or dinner, we don't judge)

'Tis the season of the pancake breakfast in these here parts.  Regular pancakes don't agree with everyone so here is a low allergy option with some fun toppings and transformations. t1larg_pancakes

Buckwheat Pancakes

1 1/2 cups light buckwheat flour (or grind raw buckwheat groats in your blender for the freshest flour possible)

1/4 cup oat flour (choose a gf brand if needed or whiz rolled oats in the blender to make your own flour)

1/4 cup tapioca starch

1 TBSP baking powder

1 tsp cinnamon (optional)

1/2 tsp salt

1/4 cup extra virgin olive oil

1/4 cup honey

2 eggs (or an egg replacement of 2 TBSP ground flax mixed with 4 TBSP water and allow to sit for 10 minutes)

1 1/2 -2 cups of the milk of your choice, try buttermilk or half yogurt, half milk of your liking or all nut, seed or rice milk (If you participated in our make your own cheese post, your leftover whey would be delicious in your pancakes!)


Measure all of the ingredients into a bowl and whisk to combine.  Pancakes are best when the batter isn't over combined, even a few lumps are okay! Let the batter sit for about 3-5 minutes as it will thicken.  For a puffier pancake, you want your batter thicker and for a thinner pancake, you can add more milk.

Heat a cast iron griddle to medium-high heat and brush with coconut oil or butter, ladle out about 1/4-1/2 cup batter for each pancake and leave them for about 2 minutes. There should be bubbles coming through at the edges before you flip.  Flip and leave for another 1-2 minutes.  You may have to turn your burner down after the first pancake so your pan doesn't get too hot.

What if you want to make waffles? Or crepes?


Decrease the honey to a TBSP, increase the oil to 1/3 cup, add some natural vanilla and if you want to go the extra mile, separate the eggs yolks and white and beat the whites and fold them in at the end.  This is an option that, if you have the time and inclination to wash a couple more dishes, results in a light and crispy waffle!


This batter can be modified to make a version of a crepe by omitting the baking powder, cinnamon and honey (keep the cinnamon if you are making a sweet crepe).   Add an extra 2 eggs and don't use the buttermilk or yogurt option for your milk (any other milk is fine).  Let the batter rest for 5-10 minutes and add more milk or water to thin it to the consistency of heavy cream if needed.  Heat your cast iron pan or crepe pan to a medium-high heat, swirl some butter or coconut oil in the pan and pour or wipe out any excess.  Pour about 1/4-1/2 cup of batter in and swirl it around to make them thin.  Wait until the edges are just starting to brown and are pulling away from the pan.  Flip with the help of a kitchen tool and remember that often the first crepe doesn't work.  Don't give up!  These cook really fast and you will have a stack ready to dress up before you know it. Once you get going each crepe takes less than a minute. You may have to re oil your pan every few crepes but make sure to wipe out any excess.


Toppings are a great way to personalize your pancakes, crepes or waffles.

  • maple syrup
  • honey butter (whip equal parts honey and butter)
  • ghee, coconut oil or organic butter
  • Vivani Chocolate Hazelnut spread or almond butter
  • creme fraiche, whipped cream or yogurt
  • fresh berries, peaches, apricots, pears, etc...
  • cinnamon, cocoa powder
  • your crepes can also be taken down the savoury road...

If making your own mixes from scratch is not your thing or if you need a convenient option for travelling or company coming to visit, Amaranth has a number of pre-mixed options as well as natural and organic toppings and sides for a deluxe meal!



Posted by Amy Buckman