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    You are at:Home»Dairy-Free Recipes»Breakfast»Overnight Buckwheat Pancakes: Naturally Wholesome, Gluten-Free and Vegan

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

    20
    By Alisa Fleming on June 5, 2015 Breakfast, Dairy-Free Recipes

    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.

    Reader Raves

    Thanks to Dee for sharing her very succinct feedback for this recipe on Facebook: “We LOVE these!”

    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
     
    Print
    Prep time
    15 mins
    Cook time
    20 mins
    Total time
    35 mins
     
    Recipe adapted from Beard On Bread by James Beard. Note that the prep time does not include the overnight fermenting.
    Author: Amy Green of Simply Sugar & Gluten-Free
    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 buttery spread 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 buttery spread 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.
    3.5.3229
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    20 Comments

    1. NS on April 20, 2019 12:17 pm

      There is nothing healthy or wholesome about margarine. Best to leave that out of the recipe.

      Reply
      • Alisa Fleming on April 20, 2019 1:53 pm

        You are more than welcome to use coconut oil, which is also suggested in the recipe. I reworded it to avoid confusion, too. It is called buttery spread now. I think margarine is an out-dated term that makes people think of hydrogenated oil products, but we never use hydrogenated oils on Go Dairy Free!

        Reply
    2. Pingback: Healthy Flour, Pizza, & Capsule Closet: Day 6 – The O.K. Mom

    3. Sara Jones on August 25, 2015 4:31 am

      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.

      Reply
      • Alisa Fleming on August 25, 2015 7:19 am

        It sounds as if your yeast was no longer active Sara. Active yeast will cause it to rise (substantially!). I would proof your yeast to test before using it again.

        Reply
    4. Gwen @simplyhealthyfamily on June 19, 2015 10:58 am

      i love buckwheat flour! Gotta make these soon!

      Reply
    5. Nibbles By Nic on June 18, 2015 4:54 pm

      My father is also a health nut!! Love this idea and actually the ideal breakfast for my family! They adore pancakes…so why not make them “healthier!”

      Reply
    6. Kirsten on June 18, 2015 5:46 am

      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!

      Reply
      • Alisa Fleming on June 18, 2015 6:22 pm

        Oh my no – 5 extra lbs? A good workout I imagine though! You earned a stack of pancakes for that 🙂

        Reply
    7. Julia on June 18, 2015 4:57 am

      We love breakfast in our house! I love that these are overnight pancakes–such a great idea! They look so healthy too.

      Reply
    8. pam (Sidewalk Shoes) on June 18, 2015 4:01 am

      I had no idea that buckwheat was not a grain!!

      Reply
    9. Laura on June 18, 2015 4:00 am

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

      Reply
      • Alisa Fleming on June 18, 2015 6:23 pm

        Thanks for sharing it Laura!

        Reply
    10. Florian @ContentednessCooking on June 18, 2015 12:05 am

      I’m with Arman I’ve never used yeast before in pancakes! Love the twist on buckwheat here!

      Reply
    11. momzcuisine on June 17, 2015 11:39 pm

      Yeast? I have never used yeast, I will give it a try. Thanks for the idea 🙂 But I have made whole wheat pancakes with honey and they were delish.

      Reply
    12. erika on June 12, 2015 9:34 pm

      this recipe looks great, if i was to make this for 2 people, how much flour/water would i need to use?

      Reply
      • Alisa Fleming on June 13, 2015 9:27 am

        It totally depends on how many you would eat! If 10 3-inch pancakes for two, then divide all ingredients in half.

        Reply
    13. Arman @ thebigmansworld on June 6, 2015 3:53 am

      Whoa, I’ve never used yeast before in pancakes but I do love molasses- who says it’s only reserved for gingerbread!

      Reply
      • Alisa Fleming on June 6, 2015 6:31 am

        You have to try it! It gives them a totally different vibe.

        Reply
    14. Kate @ Veggie Desserts on June 6, 2015 12:28 am

      These look great! I love the flavour of buckwheat pancakes. I’m going to have to make these tomorrow for the family 🙂

      Reply

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