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Gluten-Free Buckwheat Pancakes

By Fredrica Syren:

Every Sunday we eat pancakes for breakfast. These pancakes are both gluten-free and vegan and are my kid’s favorite. Buckwheat flour is a healthy gluten-free alternative that is loaded with protein and is low fat. It’s also rich in minerals such as magnesium, copper and iron. We eat our topped with maple syrup or agave nectar and fresh berries.

  • ¾ cup+2 tbsp. almond milk
    Copyright Green-Mom.com 2014
    Copyright Green-Mom.com 2014
  • 1 medium and ripe banana, mashed
  • 1 medium apple, peeled and grated
  • Vanilla Bean, seeds scraped out and used
  • ½ cup buckwheat flour
  • ¼ cup brown rice flour
  • 1 tbsp. cornstarch
  • 1 tsp. baking powder
  1. In a blender, mix almond milk, banana, vanilla and apples until pureed.
  2. In a large bowl, combine buckwheat flour, brown rice flour, cornstarch and baking powder and blend.
  3. Add almond milk mix and stir until combined and there are no lumps. Cook pancakes on a slightly large non-stick skillet over medium heat until they start to bubble slightly.
  4. Flip and cook for another minute.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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6 comments

  1. I’m so glad you’ve shared a gluten-free recipe. I can’t eat bananas, so what would you recommend to replace them?
    Also, can you tell me how you use the vanilla bean? I’ve got one in my pantry, but haven’t yet looked up how to use it.
    Thank you

    • Hi Nancee,You can add more apple sauce instead of banana and use a sharp knife to slice vanilla bean open lengthwise and use the knife again to carefully scrape out the seeds and use it.

  2. I wanted to make sure that anyone who has a gluten insensitivity, whether by allergy or by Celiac disease or diet choice, should carefully read the bag/box of buckwheat that they might find in the grocery store. I looked at the buckwheat flour yesterday at my local grocery store and found that none of the flours, and only one of the groats/cereals was gluten free. Always read the label before buying any product carefully if you are looking to buy a gluten-free product.

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