Overnight Buckwheat Pancakes: Naturally Wholesome, Gluten-Free and Vegan

17

These buckwheat pancakes are a delicious blast from the past with a surprising twist: their raised with yeast! The recipe was originally shared with us for Father’s Day by my good friend Amy Green. I thought it only fitting to update the post in time for many dads to enjoy this year, too!

Easy Overnight Buckwheat Pancakes - naturally gluten-free, vegan, wholesome and raised with yeast!

My father is a bit of a health nut, and he would definitely appreciate this insanely wholesome recipe for buckwheat pancakes – made purely with buckwheat flour and a touch of mineral-rich molasses. According to Amy:

If you’ve never cooked with buckwheat flour before, these pancakes are a great reason to give it a try. They have a rich, grainy, almost chocolately flavor and a slight tang from being fermented overnight. We top ours with a little butter (dairy-free is delicious!) and a drizzle of honey.

Buckwheat actually contains no wheat at all so it’s completely gluten-free. It’s a seed, not a grain, so many people who are grain-free can eat it too. It also touts many health benefits, including: prebiotic benefits, lower glycemic index response, and contains B vitamins, magnesium, phosphorous, folate, calcium, and potassium.

Special Diet Notes: Overnight Gluten-Free Buckwheat Pancakes

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.

Overnight Gluten-Free Buckwheat Pancakes
 
Prep time
Cook time
Total time
 
Recipe adapted from Beard On Bread by James Beard. Note that the prep time does not include the overnight fermenting.
Author:
Serves: Makes about 20 (3-inch) pancakes
Ingredients
  • 1 package (2-1/4 teaspoons) instant dry yeast
  • 2 cups warm water (about 100°F)
  • 1 teaspoon kosher salt
  • 2 cups buckwheat flour
  • 2 tablespoons blackstrap molasses
  • ¼ teaspoon baking soda
  • 1 tablespoon dairy-free margarine or coconut oil
Instructions
  1. Combine the yeast, warm water, salt, and buckwheat flour in a large bowl. Cover it with a clean kitchen towel and let it sit overnight.
  2. The next day, mix in the molasses, baking soda, and melted margarine or oil. The batter will be relatively thin.
  3. Heat a large pan or griddle over medium heat. Lightly grease the surface and drop ¼ cup of the batter onto the hot surface. Let it cook until the surface bubbles, then flip it and let it cook all the way through, about 30 seconds.
  4. Serve hot with dairy-free butter and warm honey.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

17 Comments

  1. I made these but when I followed the instructions they did not come out thin, they were very thick and pasty, and they did not rise either. 🙁 I had to add more liquid.

  2. Alisa & Amy,
    What a lovely recipe. I agree, this is a terrific way to start off the Father’s Day celebrations. I’m not afraid of yeast 😉 and I picked up some buckwheat flour when we were hiking by Clifton Mill so we’re set.
    As an aside, I do not recommend hiking with 5 pounds of flour in your hands if you can avoid it.
    Thanks!

  3. I LOVE this recipe! I love that it is naturally gluten free, no unusual ingredients needed. And I love that it happens overnight! Pinned!

Leave A Reply

Rate this recipe: