Healthy buckwheat pancake recipes include down-home buckwheat pancakes, blueberry buckwheat pancakes and gluten-free buckwheat pancakes. Some recipes use only buckwheat flour, while others combine buckwheat flour with other flours, such as whole-wheat pastry flour or quinoa flour.
For easy buckwheat pancakes, combine 1 cup organic buckwheat flour with 1/4 teaspoon sea salt and 1 teaspoon baking powder in a bowl. Add 2 tablespoons molasses, 1 well-beaten large egg, 1 cup milk and 1 tablespoon vegetable oil. Stir all ingredients until just moist, and spoon the mixture onto a hot griddle, cooking on both sides until done.
Make blueberry buckwheat pancakes by whisking together 3/4 cup buckwheat flour and 3/4 cup whole-wheat pastry flour in a large bowl. Whisk in 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt. In a separate bowl, combine 1 cup buttermilk, 3/4 cup nonfat milk, 1 tablespoon honey and 2 large eggs. Add 2 tablespoons canola oil, and beat the mixture thoroughly. Pour the buttermilk mixture into the flour mixture, and stir just enough to combine.
Add 1 cup blueberries, and stir to blend. Spoon 1/4 cup batter onto a hot griddle pan, and cook until golden brown on both sides. Top with 1 cup fresh blueberries and maple syrup.
Make gluten-free buckwheat pancakes by combining 1/2 cup buckwheat flour, 1/4 cup each quinoa and corn flours, and 2 tablespoons tapioca flour in a large bowl. Stir in 1 tablespoon each ground flax seeds and baking powder and 1/4 teaspoon each cinnamon and salt. Make a well in the middle, and add 1/2 cup each soy milk and water. Add 2 tablespoons each pure maple syrup and canola oil and 1/2 teaspoon vanilla extract. Stir with a fork and let rest for 10 minutes before cooking the pancakes over medium-high heat.