Gluten-free Sprouted Buckwheat Pancakes



1. Preheat oven to 200 degrees.
2. In a mixing bowl, whisk together sprouted buckwheat flour, rice flour, sugar, baking powder, and sea salt. Set aside.
3. In a small saucepan, melt the butter or coconut oil.
4. In a medium bowl, whisk together the milk, butter (or coconut oil), and egg. Add dry ingredients to milk mixture. Whisk until combined. Add more milk as needed for the right consistency (like pancake batter).
5. Set a large cast iron or stainless steel skillet on medium to medium-high heat. Grease the pan with a little butter or expeller-pressed coconut oil.
6. Pour batter onto skillet, making a pancake (if you’re doing a lot of pancakes, it’s a great idea to use two skillets on two burners so you can go twice as fast).
7. Cook until surface of pancake has some bubbles, about 1 to 2 minutes. Check by carefully lifting up the pancake with a spatula to see if it is cooked all the way through. If it sticks or doesn’t seem like it will flip, let it cook longer.
8. Flip with a spatula, and cook until golden brown, about 1 to 2 minutes more.
9. Transfer to a baking sheet or plate. Stick in the warm oven until ready to serve.
10. Grease the pan lightly in between pancakes.
11. Serve the pancakes warm, with butter, maple syrup, or whatever toppings you like.


You can buy sprouted flour online (see my resources page) or you can make your own sprouted flour. I posted a while back about how to sprout whole grains.

Once you have sprouted grains, you then dry them in a dehydrator or in an oven on the lowest setting with the door ajar. Then you can grind them into flour using a grain mill. Both buckwheat and brown rice, used in this recipe, can be sprouted and ground into flour.

We’re also using unrefined sweeteners in this recipe including sucanat or coconut sugar and maple syrup or honey.

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