This gluten free buckwheat pancake mix recipe tastes like “normal” pancakes! I have served this to many of my don’t-give-a-@#$%-about-gluten friends (you know who I’m talking about, we all have ’em!). They gobble them up in no time, and have no idea they have just enjoyed a gluten free pancake mix recipe (*evil laugh) 🙂

I originally made this recipe for my partner dude, Irfan’s birthday breakfast. Irfan is one lucky guy! That’s right, I said it 🙂 Sometimes (just sometimes though!) I feel bad about taking Irfan on the anti-inflammatory gravy train (gluten free and vegan of course!) with me. Although let’s be real, he’s healthier and, in turn, happier for it :).

Nevertheless, because it was his birthday and all, I wanted to make pancakes that weren’t obviously gluten free tasting. And so the “Gluten Free Buckwheat Pancake Mix Recipe” was discovered 🙂

Serves: 8 pancakes

Ingredients for Gluten Free Buckwheat Pancake Mix Recipe

• 1/2 cup buckwheat flour
• 1/4 cup quinoa flour
• 1/4 cup sorghum flour
• 2 tablespoons tapioca flour (or arrowroot)
• 1 tablespoon ground chia seeds (can use regular chia seeds or flax meal/seeds) + 3 tbsp of water combined in a small bowl
• 1 tablespoon baking powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup almond milk (or other nondairy milk)
• 1/2 cup water
• 2 tablespoons pure maple syrup
• 2 tablespoons oil
• 1/2 teaspoon vanilla extract
• oil to grease pan

Directions for Gluten Free Buckwheat Pancake Mix Recipe

1. Mix dry ingredients in one bowl and wet ingredients (including the oil and chia + water mixture) in another
2. Combine dry ingredients with the wet and mix well
3. Leave the batter for about 10 minutes
4. Place a pan on the stove over medium heat
5. When the pan is hot, add oil and pour batter using a 1/3 measuring cup
6. Once the pancake starts to bubble flip it, cook for another few minutes, until it turns golden brown.
7. Serve with your favourite toppings and enjoy! (I use fruit, berries, maple syrup and nuts).

Adapted from Food.com