Gluten-Free Buckwheat Pancakes 🥞

Jade Celeste
Mar 15
2 min read

Updated: Mar 16

These gluten-free buckwheat pancakes may seem simple, but the sensations they leave on your tongue will have you coming back for more! Light, easy to digest, and naturally gluten-free, they’re great for those looking to lose weight, reduce water retention, and soothe digestive issues such as irritable bowel syndrome (IBS).

🌿 Ayurvedic Benefits

✔ Best for: Kapha & Vata doshas ✔ Ideal seasons: Spring (Kapha season) & Early winter (Vata season)

🔸 Why? Buckwheat is gluten-free, light, dry, and warming—perfect for balancing Kapha’s heaviness and Vata’s dryness & coldness. 🔸 If you’re Pitta dominant, enjoy in moderation and pair with cooling toppings like maple syrup.

Ingredients (Serves 4)

½ cup buckwheat flour
1 cup milk* (non-homogenised)
1 cup water
¼ tsp cardamom powder
½ tsp cinnamon powder
1 tsp raw sugar
Ghee for frying**

💡 Vegan or lactose-intolerant? Simply omit it. 💡 Oil substitute? Coconut oil is a good option instead of ghee.

Instructions

1️⃣ Prepare the batter: Mix all ingredients, adding water gradually to create a smooth, runny batter.

2️⃣ Heat the pan: Warm a non-stick frying pan over low heat.

3️⃣ Cook the pancakes:

Lightly coat the pan with 1 tsp of oil.
Pour 2 tbsp of batter into the pan, spreading it out thinly.
When bubbles appear, spoon a little more oil around the edges to help loosen the pancake.

4️⃣ Flip & crisp: Turn over and cook the other side, adding a little more oil for crispiness.

5️⃣ Serve & enjoy! ✨ Pair with mango chutney, honey, or maple syrup.