How to Make Buckwheat Pancakes without Eggs 4 ways/ 4 recipes

Sue Maree P -

Here are my recipes for gluten-free buckwheat pancakes without eggs four ways, four recipes. After the success of releasing my video How to Make Spelt Pancakes without Eggs; 5 Ways/recipes, I have been testing options for a gluten-free version using buckwheat. After many months of eating buckwheat pancakes, I am sharing my favourite ways to make pancakes without eggs. It is helpful if you are craving pancakes and have no eggs in the house. If you need a vegan recipe for pancakes or if you may have an intolerance to eggs then these 4 recipes are perfect for you.

It's really difficult to choose which one I like the most, they all taste delicious.

Makes = 8 medium

Base Recipe Ingredients

  • Buckwheat flour – 150g (about 1 cup)
  • Baking powder – 1/2 ts
  • Baking soda (bicarb soda) – 1/2 ts
  • Cinnamon – 1/2 to 1 ts
  • Salt (optional) – 1/8 ts
  • Vanilla powder or essence (optional)  – 1 ts
  • Soya Milk (or your preferred milk)* – 290g (1 + 1/4 to 1 + 1/2 cups)
  • Olive oil (optional) – 1 tbs
  • Maple syrup (optional) – 1 tbs

Without Eggs Options

  1. Chia seeds = 1 tbs seeds + 3 tbs water + rest 15 mins
  2. Sparkling water = 1/4 cup
  3. One Mashed banana of any size works = about 1/4 cup or a little more is still okay.
  4. Small apples thinly sliced or grated; skin left on okay

Method

  1. Heat a non-stick pan. On my induction hob a medium heat of 6 is usually perfect.
  2. If using the chia seed recipe prepare this 15 minutes before needing it or this can be made the night before.
  3. WHISK – buckwheat flour, baking soda, baking powder, salt, cinnamon and vanilla powder (if adding) in a medium bowl.
  4. MIX in the milk is only half the amount to start. Then add whatever egg replacement method you are making. Then beat gently until smooth.
  5. Scoop out 1/4 cup of the batter to your preferred size then pour into your pan, and cook one side for 2-3 minutes, once bubbles appear, flip and cook the second side for 1 minute. It should be golden brown, turn the pan down if cooking too fast. I keep my pancakes warm and soft by covering them with another upside-down bowl. Repeat until all the batter is used. I find it better to cook all then reheat rather than saving the batter and cooking more later on.
  6. SERVE – with maple syrup jam or berries.

Sue Maree P. Tips

  • Liquid/ milk – adjust according to taste and whether you like thick or thin pancakes. Buckwheat flour tends to need slightly more milk than my spelt flour recipe.
  • Homemade Fermented or Soured milk – this is also an option. Add 2 teaspoons of white vinegar, apple cider vinegar, or lemon juice to your milk.