Buckwheat Pancakes

Come weekend, everyone is asking for something special and different for breakfast. Since sweet pancakes are not commonly eaten in India, and I am not used to having anything sweet for breakfast, our breakfasts mostly comprise savoury dishes like idli, dosa, upma, etc. So, when I sometimes make pancakes on a weekend, it is always a welcome change, and my kids enjoy them.

Recently, I posted an article about my experience with some ready-made flour mixes in Germany. One of the products I reviewed in that article was Hammermühle glutenfrei Mehl Mix hell flour mix. With that, I made gluten-free pancakes and they tasted so good! The texture and taste were fantastic. You can read my article: Product Reviews: 5 Flour Mixes bought from German Supermarkets to know more about this product.

Today’s recipe uses buckwheat flour as the main ingredient. Buckwheat is called Kuttu in Hindi. Since Buckwheat is a seed and not cereal, it is commonly consumed during fasting days in India, when people avoid eating grains like wheat and rice. Different dishes such as Kuttu Ka Parantha ( Parantha made from buckwheat flour), Kuttu ki Poori ( Fried flat bread made with buckwheat) and Kuttu ke Pakode ( fritters made from Buckwheat flour) are made during the fasting days. Buckwheat is also gluten-free. So, this is a great recipe for those who prefer gluten-free food.

Buckwheat pancakes are easy to make and are a perfect weekend recipe. It is one of the recipes you can ask your kids to make if they like the idea of cooking. Even if they didn’t stick to the quantities strictly, nothing would majorly go wrong 🙂

You can check out many more delicious breakfast recipes from my kitchen here.

So, let’s start:

Equipment Needed:

Mixing bowl: https://amzn.to/3F3RhH0
Pan: https://amzn.to/41rC8Im
Hand Blender: https://amzn.to/3ROta6O

You can read about all the equipment I use in my kitchen in my article: Setting Up My Indian Kitchen in Germany.

Ingredients needed for Buckwheat Pancakes:

1½-2 Cups Buckwheat Flour
2 Medium-Sized Eggs
2 Ripe Bananas
1 Cup Milk; at room temperature
1 tbsp Fresh Cream
1 tsp Cocoa Powder
2 Pinches Cinnamon Powder
2 tsp Flax Seed Powder
⅓ tsp Baking Soda
1 pinch salt
Oil/ Butter for pan frying

In Addition, you will need:

Honey/Maple Syrup/ Any other sweetener of your choice
Fresh seasonal fruits of your choice

Method to make Buckwheat Pancakes:

Crack the eggs in a mixing bowl. Whisk them.

Add Bananas and blend them with the eggs.

Add cinnamon and cocoa powder. Mix.

Add milk and cream. Mix.

Add buckwheat flour, baking soda and salt. Mix

In the end, add flax seed powder. Mix well.

Use a spatula to mix everything well. Make a flowy batter ( neither too thick nor too thin). If you feel that the batter is too thick, add a bit more milk and adjust the consistency.

Heat a pan and brush oil/butter. Then, pour small portions of the batter into the pan. Drizzle more oil/butter if you desire. Pan-fry them on medium heat.

Transfer about 3-4 pancakes to a serving plate and stack them.

Drizzle honey/maple syrup/any sweetener of your preference and serve with fresh seasonal fruits.

Some Additional Notes:

If you wish to make these with plain white flour (refined flour), you can do so by replacing buckwheat flour with refined flour.
In my recipe, I have not added any sugar. The sweetness in the dish comes from the ripe bananas, honey and fruits. However, if you prefer them to be much sweeter, you can add sugar to the batter.
Pan-fry the pancakes on medium heat.
These pancakes taste best when made with butter. However, if you prefer, you can use oil or a combination of butter and oil.
Buckwheat flour is called Buchweizenmehl in German. To learn more about other types of Flour in German Supermarkets, read my article: Understanding the different types of Flours in German Supermarkets.
I have used fresh seasonal fruits in my recipe. You can even use the frozen ones. Thaw and use.
I have added flax seed powder to increase the dish’s nutrient value. If you don’t want to use it, skip it. Also, note that the batter will become gooey after adding flaxseed powder. That’s normal. It will not affect the texture or taste of the pancakes.
I have used fresh cream in my recipe. To know about cream in German Supermarkets, read my article: Cream-based products in German Supermarkets Explained.

Here is the recipe in printable format: