Best Buckwheat Pancakes – Fluffy, Gluten-Free & No Sugar (Made with Oat Milk)

Grab a bowl and add 1 heaped cup of buckwheat flour.

Add 1/2 teaspoon of baking powder and 1/2 teaspoon of baking soda to the flour.

Add 1/2 teaspoon of cinnamon and a pinch of salt if desired.

Whisk the dry ingredients together without sifting.

Add 1 egg to the mixture.

Pour in 1 cup of oat milk and adjust the consistency as needed.

Preheat a fry pan and grease it with a little oil, removing excess with a paper towel.

Check the heat of the pan; it should be warm but not too hot.

Use a third of a cup as a ladle to pour the batter into the pan.

Cook until bubbles form and the pancakes are golden brown, adjusting heat if necessary.

Stack the pancakes as they finish cooking.

Heat frozen blueberries and add them on top of the pancakes.

Top with chopped pistachios for color.

Drizzle with maple syrup as the only sweetener.

Optionally dust with icing sugar, but it's not necessary.

Equipment Needed

Spice Level:

Dietary