Gluten free fluffy American pancakes

Gluten free fluffy American pancakes

Gluten free fluffy American-style pancakes

These pancakes are everything that a brunch at home should be: light, fluffy, drenched in maple syrup and topped with crispy bacon. Or a chunky blueberry sauce, for the vegetarians out there.

PREP TIME: 10 MINS

COOK TIME: 10 MINS

TOTAL TIME: 20 MINS

Gluten free American style buckwheat pancake stack with bacon

I’ve got two words for you: 

  1. Buckwheat flour
  2. Invest in a tiny saucepan

…Okay, slightly longer than two words. I struggled with maths back in the day.

Using buckwheat flour

You’ve probably heard of buckwheat, but maybe associated it with unappetising brown pasta or bread. 

In reality, it’s a white flour which is naturally gluten free. Don’t let the name confuse you – the plant is completely unrelated to wheat and doesn’t belong to the grass family. 

It’s actually sometimes referred to a pseudocereal, as it’s used in many of the same dishes that commonly use cereal products such as wheat. 

Buckwheat flour is super absorbant, which is great for making a thick pancake batter without having to use loads of flour.

This helps keep the calories and carb content down, for those of us who try to avoid too much in the way of heavy carb-based foods. 

White gluten free flour in a jar

Pro tip: use a tiny saucepan

When making this recipe, I just so happened to have two 4-inch saucepans given to me for Christmas one year (pictured below in all their glory).  

I’ve never really used them to make anything beyond frying an egg, as they’re not particularly practical for much else. 

However, it turns out they’re perfect for making small, fluffy pancakes. 

Although the buckwheat mix is quite thick, it will still spread out when poured into a larger saucepan. This is fine if you’re not fussed about the size of your pancake, but not ideal for a uniform, Instagram-worthy stack. 

Two small frying pans on a wooden chopping board

Tips for using a large frying pan

If you don’t feel like going out especially to buy a special pancake pan, there are other ways to achieve the same result with a larger pan. 

The cookie-cutter method

Place a circular metal (not plastic!) cookie cutter on the pan and pour the mixture into it. Using a glove or tea-towel to protect your fingers from burning, remove the cutter once the pancake is mostly set on one side. Then flip like normal and continue cooking without the mould.

The gravity method

Using a thin funnel, pour the mixture from a height of about 30cm. This allows the batter to spread out into a perfect circle. You may also want to make a thicker mixture to prevent it spreading too much. 

The post-cooking method

If you don’t mind having some ugly cut-offs on the side, you can just make one larger thick pancake, then cut it into circles after it’s cooked. This is a similar method to cutting cookie mix – just use a biscuit-cutter or sharp rim of a coffee mug.

Gluten free American style buckwheat pancake stack with bacon

Gluten free fluffy American-style pancakes

Gluten free buckwheat pancakes, perfectly paired with bacon and maple syrup for a brunch at home
Course Dessert, Main Course
Cuisine American
Keyword brunch, gluten free, vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 pancakes
Calories 370kcal

Equipment

  • small frying pan
  • hand mixer

Ingredients

Pancake mix

  • 2 tbsp buckwheat flour
  • 1 tsp baking powder
  • 1 medium egg
  • 50 ml dairy free milk - coconut or soya are the least intrusive for me
  • 2 tsp vegan butter

Topping suggestion - bacon & maple syrup

  • 3 rashers nitrate free streaky bacon
  • 2 tbsp quality maple syrup

Instructions

  • Put an empty plate into the microwave and heat for about 60-90 seconds
  • Then, using a very small frying pan (ideally around 3 inches), heat the butter over a medium-high heat
  • Meanwhile, in a large mixing bowl, measure out the flour and baking powder
  • Add the milk and egg into the flour mix and beat together with a hand-mixer or a whisk until the mix is smooth and thick
  • Add in a little extra milk if the batter is too stiff, or a little extra flour if it is too runny
  • Tip the excess melted butter from the frying pan into the batter mix and stir together
  • Pour about 2 tablespoons of the mix into the small saucepan and cook on a medium-high heat for about 2 minutes, or until bubbles have formed on the surface of the pancake and there isn't much excess liquid floating on the top
  • Using a spatula, flip the pancake over to the other side and continue cooking for about 1 minute on a high heat
  • Carefully transfer the pancake onto the pre-heated plate and cover with some tin foil
  • Repeat the process until you've run out of mixture - you should be able to make a stack of 3-4 pancakes

For the bacon topping

  • In a separate frying pan, fry the bacon rashers on a high heat for 4 minutes, then turn and cook on the other side for another 5 minutes until crispy
  • Place on top of the pancake stack and drizzle with maple syrup to serve
Gluten free, dairy free fluffy pancakes with bacon and maple syrup

Alternative toppings

For the vegetarians and vegans among you, check out my easy blueberry compote pancake recipe here.

It’s a super delicious jammy and fruity sauce which goes amazingly with dairy-free yoghurt or sweetened cream cheese.

Gluten free pancake stack on white plate with blueberry compote

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