This post has been sponsored by American Greetings. All thoughts and opinions are my own.
This will be the 6th year being without my mother on Mother’s Day. I still miss her terribly, but the pain of loss is not as bad. I guess time did its thing and helped me get used to the idea of her passing. I do not know how, but I know that she is in a better place, no longer sick and hurting. The idea of her being pain-free is what helps me get through the sad moments.
I continue to talk to her every day and hope with all my heart that she is listening to me. Who knows if she is, but the idea of her watching over me somehow makes me feel better. Plus, this year for Mother’s Day I will not be alone. My father and his sister, Nazan, will be here. They both live in Turkey and I have not seen them (in person) for over 4 years. Needless to say, I cannot wait for their arrival.
My mother and aunt’s friendship go way back. They grew up together in the same apartment complex and went to school together back when they were in middle school. Nazan was the one who introduced my mom to my dad. After my parents got married, their friendship continued and strengthened throughout the years.
Since my mother’s sudden passing, I feel as though she has taken the role of being my mother. As a breast cancer survivor herself, she has been through so much in life and we have been through it together. She is the person I call when I am in need and her love and support mean the world to me.
Therefore, her being here on Mother’s Day is a big deal and I want to make her feel happy and appreciated. To celebrate this special day, I am planning to spoil her with this breakfast in bed set up alongside the most delicious maple-sweetened healthy buckwheat pancakes.
How to Make Buckwheat Pancakes Recipe:
What is buckwheat flour?
If you are like me, somewhat new to cooking and baking with buckwheat flour, I think the following paragraph from my friend Alana’s cookbook, Alternative Baker, would be really helpful to understand what it is.
“Buckwheat’s pretty, pyramidal, greenish gray brown grains are the seed of an herb plant related to rhubarb and sorrel that is native to northern Europe and Asia, where it has been used since the eight millennium BCE; in fact it is not even a true grain. When roasted, it is referred as kasha. Buckwheat flour is made from these toasted grains, thus the rich, roasty flavor and deep color flecked with charcoal hue specks…”
Is Buckwheat Gluten Free
You might ask, “Is buckwheat flour gluten-free?” – Yes, it is. Despite its name, buckwheat is a seed rather than a grain. Therefore, it is a great flour to use in your baking or cooking if you have celiac disease or following a gluten-free diet.
Now back to my buckwheat pancake recipe…
As the name suggests, buckwheat flour is the star of these healthy gluten-free pancakes. It is also what makes them so earthy and delicious. I did mix in a little bit of almond flour to continue the earthiness and complement its flavors.
The other flavor agent in the recipe is pecans. I am a big fan of them, but use them interchangeably with walnuts. Feel free to use whichever one you like or have on hand.
Maple Syrup and Cranberries as Sweetener:
To sweeten the pancake batter, I used some maple syrup and apple juice sweetened cranberries. I love the combination of pecans and cranberries, but I have also made this pancake recipe using walnuts and raisins in the past and those were just as good.
Use Buttermilk for The Best Pancakes:
As many people do, I love buttermilk pancakes. It is such a classic ingredient that not only lends a tangy flavor but also helps with the rise of the pancakes after it interacts with baking soda. But let’s be honest, who has buttermilk in the fridge all the time? Not me. So here is my formula for buttermilk substitute to make Buckwheat Buttermilk Pancakes – for 1 cup of buttermilk, use 1 cup of whole milk mixed with 1 tablespoon lemon juice (or white vinegar). I know there are many other ways of doing it, but this happens to be my favorite.
Breakfast In Bed: Setting Up The Scene
Now that we have the pancakes ready, let’s talk about the set up.
To serve my gluten free buckwheat pancakes, I used a large cutting board. I love that it creates a flat surface making it easy to put on your lap and eat. But if you do not have one, a tray would work just as well.
I served my pancakes along with a pot of freshly brewed hot tea, berries, pecans, and of course, Vermont maple syrup.
To create a happy scene, I bought some fresh flowers and a beautiful Mother’s Day card from Target. I love their card section and every time I go there I stop by to pick up a few cards. To me, it is such a sweet and thoughtful way of delivering a message. I usually go for the most colorful ones, but their extensive collection offers beautifully designed and worded cards for everyone and every occasion.
This year’s Mother’s Day cards were no different. I picked up a bunch of them, but I think the one you see in the photos is the one I will use for my breakfast in bed set up. The message in the card says exactly what I would have said so all I need to do is to sign my name at the bottom. I plan on mailing the rest of the cards to my friends, who are mothers.
I know we are still a few weeks away, but starting with own my mother and aunt, I am wishing all the mothers out there a happy Mother’s Day. I am sending you big virtual hugs. We can never thank you enough for all you do for us.
Other Pancake Recipes You Might Like:
- Lemon Ricotta Pancakes
- Almond Meal Pancakes
- Need more breakfast inspiration for mom? Check out all our Easy Breakfast Recipes for more ideas.
Other Buckwheat Recipes You Might Like:
Gluten Free and Maple Sweetened Buckwheat Pancakes
- 1 cup (120 gr) un-toasted buckwheat flour*
- ½ cup (60 gr) almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon table salt
- 2 large eggs at room temperature
- 1 tablespoon maple syrup more to serve the pancakes with
- 1 ½ cups buttermilk well shaken
- 2 tablespoons grape seed or canola oil
- 1 teaspoon vanilla extract
- ½ cup (60 g) pecans, coarsely chopped – more as garnish
- ½ cup dried cranberries coarsely chopped
- oil or butter for cooking the pancakes
- Pre-heat the oven to 200 F degrees. Lightly spray a baking sheet with oil. Set it aside.
- Sift together the buckwheat flour, almond flour, baking powder, baking soda, cinnamon and salt in a mixing bowl. Set aside.
- Whisk together the eggs, maple syrup, buttermilk, and oil in a bowl in a large mixing bowl.
- Add in the flour mixture into the wet ingredients and mix until just incorporated. Do not overwork the batter. Fold in the pecans and cranberries.
- Heat a griddle or a 12-inch non-stick skillet over medium-high heat. Brush with oil. Using a ladle (or a ¼ cup measure), portion 2 or 3 pancakes leaving a couple of inches around each pancake. Let it cook for 2-3 minutes (or until the bubbles break through the pancakes, flip, and cook each pancake for another minute or until the edges are set. Repeat the same steps with the rest of the batter.Keep cooked pancakes warm in the oven.
- When ready to serve, garnish with pecans and drizzle with maple syrup.
- I used unroasted (white colored) buckwheat flour, which has a much milder flavor than toasted buckwheat flour. I prefer the mild flavored unroasted version, but either one would work for this recipe.
Am I doing something wrong? Measured all the ingredients and checked twice; but 1.5 cups of liquid seems like waaaay too much, the recipe came out extremely watery. I’ll try adding more flour and see if that helps…
Hey VT Gal,
Himmmm.. I made this very recently and it was somewhat watery but it still turned out good. Have you tried cooking a small batch to see if it would work?
I do not know what else it could be, sadly.
I am here if you need help.
I am adding this to my recipe box. Best gluten free pancakes we’ve tried! Thank you 😊
YAY! So happy to hear that you liked it Kathy!
Love this recipe! We’re gluten and dairy free. Substituted almond milk + lemon juice for buttermilk, and still came out great. And my son is a pancake crituc. His opinion: Yummy!
YAY! That is music to my ears. Thanks for letting me know Jennifer.
Vegan here. These came out delicious. And fluffy. Here is what we did. I had buckwheat, but not flour, so I tossed it in the Vitamix to make flour. (That was easy and now I am no longer beating myself up for accidentally buying whole buckwheat). Two flax eggs for the eggs. For the buttermilk, I used Cocoyo Living Coconut Yogurt (but also cut with a little water to thin it), added lemon juice until it curdled. I toasted almonds and I used dried Tart cherries. We had it with a cup of coffee from Exo Roast in Tucson, and oh my God, brunch perfection.
THANKS so much for sharing your version. I will be sure to try it next time I make buckwheat pancakes.
I am thrilled to hear that it worked for you.
So, Aysegul, I did what I said before with the flax egg, but I also added 3 tablespoons of aquafaba (chickpea juice). I still had no cranberries or pecans, so I made it with Goji berries and walnuts. I was out of the Cocoyo yogurt so I halved coconut milk with water and curled it with lemon juice. These adjustments made the pancakes even fluffier. My husband thinks they are fancy restaurant level. I’m thinking next time I will add double the cinnamon. I often add cinnamon and nutmeg to pancakes. I used grapeseed oil.
oh my!! I need this recipe ASAP. :))
Thanks for sharing your experience, I love it when my readers create their own version using my recipes.
My daughter recently started a gluten free diet, and these pancakes were a hit! We had them with fresh strawberries and peaches, whipped cream, and of course real maple syrup. I had hoped to have some leftover for quick breakfasts, but we gobbled them all up!!
Oh this is music to my ears Monica. So happy to hear that you and your family liked this recipe.
Thanks for leaving a review. It is much appreciated.
We love these pancakes! The perfect amount of sweetness.
So glad you liked them Becky. Thanks for stopping by.
It was so good! I loved the flavor combination!
So glad to hear that Toni. Thanks for letting me know.
Such a great way to change up panckes!
Thanks Barbara. We love treating ourselves to these. 🙂
this is the best gluten free pancake recipe i have come upon. Light, delicious and experimental. I’ve added dried cherries, walnuts, blueberries, apples, and applesauce yet the lightness remained. Next stop, peaches and pumpkin. If i add pumpkin puree, what changes should i make with the recipe. i am following you forever. Cheers to sharing your gift and goodness.
Ohh you are so sweet Adrian. Thank you.
Those additions sound really good.
It is hard to say without trying, but I wouldn’t put more than a quarter cup and perhaps put a little bit more buckwheat flour (3 tablespoons or so) to offset the additional liquid.
Hope this helps. Thanks again for your super sweet words. ?
I cannot wait to try this over the holidays!
A great pancake recipe for the holiday season for sure. 🙂
I loved these so much! Thanks for sharing this recipe!
So glad to hear you liked them Jennifer. They are favorite around our house too.
My gluten-free Mom says, “two thumbs up!”
So happy to hear that Carol. Cheers!
These were so good! I’m making them again for Christmas!
Yay! So glad you liked it Liz. 🙂
Can these be made dairy free?
Buttermilk is an important component of this recipe. That’s why, without trying it is hard for me to tell. Though I have seen some people make pancakes with almond milk. Again, it is hard for me to tell you yay or nay without actually making the recipe.
Add a teaspoon or more of lemon juice to your dairy-free milk, or dairy-free yogurt (thinned) in advance and it will curdle it and create the buttermilk experience.
I have tried a few different buckwheat pancake recipes and this is our favourite. My kids rave about how tasty and filling they are!!
Yay! This makes me so happy to hear Marina. Thanks for letting me know.
We recently found out that my daughter has celiac disease. So I made these pancakes for her and she loved it. I could not find untoasted buckwheat flour, but the regular (Bob’s Red Mills) buckwheat flour worked just fine.
I topped them off with fruits and she loved them.
Thanks for a great recipe.
YAY! This is truly music to my ears. So happy she liked it.
Thanks so much for letting me know.
Emily | Gather & Dine
What a charming and sweet breakfast in bed scene, Aysegul! I cannot tell at all that the lighting was difficult that day! I love the earthy touch that buckwheat flour adds to morning goods like these. Such a perfectly fluffy stack here. 🙂 I’ve got a crepes recipe using buckwheat flour coming up that I adore. Agree that time heals, but Mother’s Day and Father’s Day while dealing with the loss of a parent will always remind me of the hole in my heart. How special that your father and aunt will come visit soon. No doubt they will love your delicious food! xo
hello my friend! The lighting on that day was not ideal, but thank God for Lightroom. 🙂 Let’s say I had to use the adjustment brush more than I’d like to admit.
As you mentioned, time heals everything. We forget things and most of the time that is a good thing. This year, I am looking forward to having family around and spending some quality time with them.
I am very new to using buckwheat flour in my baking, but I am big fan of its earthy flavors. I cannot wait to see your creation.
Hope you are doing well. Much love XOXO