3-Ingredient Buckwheat Galettes (Buckwheat Pancakes) with vegan option

These Buckwheat Pancakes (or Wraps) are made with only 3 ingredients and come together lickety-split. They're gluten-free with a vegan option, and they freeze well!

One of the biggest challenges to being a gluten-free family is having affordable bread alternatives around so you can easily throw together a quick meal or a snack.

Today’s recipe, Buckwheat Galettes (or Buckwheat Pancakes) is one recipe in our home that has become a staple.  They make a great gluten free wrap that is so much less expensive than those “priced through the roof” wraps in health food stores.

They mix up quickly and simply, store well, travel well and are a super flexible background for meals and quick snacks.

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And my kids love them.

Hope you do too:-).

I found this recipe a number of years ago on Whole Approach, a super helpful site for anyone dealing with candida.  Candida, if you aren’t familiar with it, is a systemic overgrowth of candida yeast in one’s body.  It is typically associated with the overuse of antibiotics and eating too much sugar and starches.

My oldest son and I figured out that we were dealing with severe candidiasis and as a result went off sugars, most fruits, and gluten and my hunt for recipes that would help us in our quest for health began.

Well, getting well and feeding a family whole foods can take time so I just loved it when I found out how easy these little French pancakes / crepe like breads are.

Traditionally, galettes are a round, freeform crusty cake.  But this recipe is more of a crepe (Breton galette) that French bakeries serve with fillings (source).

Now, I know, a lot of you who follow this blog know that I have recently put my oldest son on a grain-free diet.  That hasn’t changed.  And I am on an almost grain-free diet.  But there are still two others in my household and we haven’t all gone grain-free….so for now, at least, you will be seeing a mix of both grain-containing and grain-free recipes.

And technically, buckwheat isn’t a grain – it’s a seed. But it’s still heavy in starch.  To reduce the starch and increase the protein content of the wraps, sprout the buckwheat first.

Serving Suggestions for Buckwheat Pancakes:

1.  Eat them just as they are!

2.  Spread with sandwich fixin’s like nut butter, either plan or with jam or sweetener of choice.  Top with another pancake and eat like a sandwich.  Make sure you see Homemade Nut or Seed Butter.

3.  Spread with a thin layer of your favorite filling and roll up and eat like a wrap.  (The top photo is filled with scrambled eggs, tomatoes and peppers.)  We’ve filled them with Savory Hummus at times.  Yum!

4.  Fill with ice cream (like Chocolate Almond Chip Coconut Milk Ice Cream…our favorite!) and drizzle w/ chocolate sauce.  Umm….I hear it calling my name now!  What a simple, elegant dessert!

Buckwheat Pancakes

Technically, you are supposed to make a fairly large galette and place filling in the middle and fold the outer edges up as in the above photo.  But this recipe is going to produce a slightly different product.

These galettes will hold together fairly well as a wrap, but not perfectly.  I’m working on another wrap recipe or two for later.

More Quick and Easy Recipes:

Quick Drop Biscuits
Baked Oatmeal / Oatmeal Cake (Two Ways!)
Super Savory Hummus
Fast and Yummy Bean Dip
Focaccia Flax Bread
Super Fast Kid-Friendly Lentils

What do you think you would fill your Galettes with? 

Middle Photo Credit:  http://www.flickr.com/photos/kfoodaddict/6004093614/
This post contains affiliate links.   See my disclaimer.
Shared at Diet, Dessert, and Dogs.


    Speak Your Mind


  1. I love buckwheat. My husband, not so much, but he eats gluten any time he wants so he “doesn’t count” on matters like this. These look like very tasty sandwich wraps- I think I will try it out.

  2. Ooooh… this is exactly what I was looking for this week! I’m introducing buckwheat into my anti-candida diet today and I’m so excited to go home and make them. Thank you!

    • So glad !!! Hope you like them!

      • Just made them! I’ve had a bag of organic hulled buckwheat for months but I didn’t have a grain mill. My husband surprised me with one today for our anniversary. I immediately opened it up and made buckwheat flour for these tasty little treats. I ate the first few sprinkled with cinnamon and Sweetleaf stevia. It was a nice sweet treat. I really wanted to drench it in honey… but that’s not exactly ACD friendly. I filled one with avocados and ate it like a wrap. My husband made a taco with his.

  3. those look so incredible! and so simple too!

  4. These look tasty. How many do they make?

    • Oops – forgot to add that. It all depends on the size really. I make smaller ones, not like the traditional galettes like the lower photo. I think if you make them large you will only get about 10. Enough for 5 persons to have 2 each. Thanks!

  5. I’ve been making buckwheat pancakes with a very similar recipe – never thought to make them thinner for wraps! Brilliant.

  6. I’m getting into buckwheat these days even though we are not gluten free. Can’t wait to try these out!

  7. Sounds great. And quit simple to make too. Thanks for sharing.

  8. Jim Reynolds says:

    I’m diabetic. What are the carbs ?

  9. I love that idea! I have been looking for wrap recipes and this seems really healthy:)

  10. This is perfect! My little guy loves buckwheat muffins and this will be a great item to keep handy for him when we need a quick sandwich. Glad to hear that you can sub out the eggs.

  11. Cannot wait to make these for school lunches!

  12. I have always loved buckwheat. I bet these wraps would taste fantastic filled with some fresh from the garden ingredients. Sharing on my Facebook page :)

  13. This looks wonderful, and I’ve been looking for something like this. I even shared with my Facebook friend who’s recently gone gluten free. Thanks!

  14. I just made these and they are wonderful!! I added about a tablespoon of flax seed to the batter, they were so good! I had 2 of them…one with turkey, cheese, lettuce, tomato, onion and mayo. The other one just rolled up with cheese and steamed until the cheese was melted. I loved them and I still have a lot of the batter left!

  15. One of my favourite treats with some smoked salmon is buckwheat blini. Love the slightly “earthy” taste of buckwheat – I can’t wait to give these crepes a try.

  16. Looking forward to giving this recipe a try! My daughter is the only one who is Celiac in our family, but we all eat gluten and allergy free. Would like to invite you to share your recipe in our weekly event. Thanks for sharing!

  17. Oh I’m so bummed : ( I clicked over from a better mom, because I would love to save a little money on GF tortillas but I am so allergic to buckwheat it’s not even funny. Not stomach wise, but I can’t prepare anything with buckwheat unless I want to sneeze for hours on end. It’s just awful. Still, I might ask my hubby to try making this.

  18. Oh, btw try throwing in 1/2 a packet of unflavored gelatin, it will probably hold your wrap together.

  19. These gluten-free pancakes / tortillas look great, and we’d love to feature them on CraftFoxes.com as a how-to. Interested? Feel free to email me at bethany@craftfoxes.com.

  20. These look so good! Thanks for linking up to our Strut Your Stuff Saturday! We loved having you and hope you will come back soon! -The Sisters

  21. I need to get some buckwheat flour because these sound great!!

  22. Although my family can eat grains and gluten, I’m always looking for ways to use new and different things like Buckwheat. Your wraps look really versatile.

  23. Thanks so much for this idea! I would love to make some gluten-free wraps for my daughter’s lunches. She is allergic to eggs, dairy, and wheat. I’m looking forward to trying these out!

  24. They certainly look tasty! Sounds like a great alternative!

    Thanks for linking to a Round Tuit!
    Hope you have a fabulous weekend!
    Jill @ Creating my way to Success

  25. yummy! Just wanted to let you know this week be featured at this weeks Tasteful Tuesday Party. Come by and check it out. Please grab a featured button is you don’t have one. I would love for you leave a link back in your post when you link to the party. Thanks and happy linking this week.

  26. Jacqueline says:

    I made these today and all I can say is “Awesome”! My 5 year old loved them,kid approved with thumbs up :) I made the first wrap with beef chili and cheddar cheese and the second one with peaches and maple syrup. All in one dinner and dessert :) I can see many possibilities with these as wraps.I did add an extra egg and our wrap stayed together with no problems, I will let the batter sit in the fridge next time as you suggested I was to excited to make these to wait and glad I did !!! Grateful Thank you so much for such a great recipe!

  27. Hi, how long will these wraps keep for in the fridge? Can I freeze a batch and will it still be as good?

    • I haven’t figured out how long they keep – probably just as much as any other whole grain bread product. We have enjoyed them after freezing – hope you like them!

  28. Hi There! Do you think these would fall apart if I did not use an egg or egg replacer? I have a feeling it might be a disaster. I am allergic to eggs and sensitive to potato and flax.

    • You might be just fine. You could also try a chia gel sub. Or make the egg replacer with other starches instead of the potato. I don’t think it matters much which kind of starch you use but the potato will make it more substantial. Let me know :)

  29. You have an amazing blog, so thankful that I found you. I can’t wait to experiment all these recipes. Im sure that I will love all of them. Thanks so much

  30. This is great – thanks! And actually, buckwheat is not a grain at all; it is a seed and related to the rhubarb family.

  31. Yes – I just discovered this fact myself (as I haven’t been able to eat grains and have realized that I can eat buckwheat!) so thanks for this great recipe! :)

  32. Can you freeze these for rushed days?

  33. Hi I would like to know how to make a gluten free flat bread that I could make veggie wraps to take to the ski hill?

  34. Hi there! I just wanted to say I tried these today and they are so good. My 4 kids love them so I know they are a hit. Thank you. I this link with my FB friends. :)

  35. I made the galettes this morning as a wrap to take to the ski hill. I made them with a few spices and also savoury . I left the mixture overnight in the fridge . The first one was a little off but after that I fried and when I thought they were ready I fried some more they were not burn’t and will do the trick thank you very much for all the postings. This is what I was looking for.

  36. Christina says:

    Hi. Thanks for the recipe… I must say though that I found these really salty, though this is probably because I used plain table salt, which isn’t coarse like sea salt… The first one I made was pretty dense (maybe I needed to add more water), but to make them a tad fluffier, I added 1 tsp of baking powder (I mix mine out of cream of tartar and baking soda) and a tsp of apple cider vinegar and 1 tbsp of coconut oil… I’ll be making them again, just with a lot less salt… I don’t use eggs, I added 1 tbsp of ener-G- egg replacer (I halved the recipe). Thanks again!

  37. We love galettes. We have eaten a similar version using wheat for a huge part of our lives (my mom is from Britanny :) ) I’m glad to see buckwheat is on the list of gluten free as I thought it had some gluten. I’ll have to start making them again then. thank you so much for sharing your gluten free recipes.


  38. They look like crepes! Will be delicious spread with almond butter, cinnamon, banana slices, and walnuts. Roll it up an you have a delicious almond butter banana wrap!

    Now I’m hungry…

  39. Laura Peterson says:

    I wonder if some GF sourdough starter in these would be wonderful!?

    • I think it sounds GREAT! Did you see my post on that?

      • Laura Peterson says:

        On Sourdough? No , but I didn’t read all of the comments above! I can remember disliking buckwheat as a kid,, hope I like it now,, coz I would like to eat something bready once in a while!

        • Here’s the sourdough starter post.:)

        • Laura Peterson says:

          I think your recipe is the one I used for my starter, I used brown rice which I now think I am probably allergic to, It always leave a bitterness in my mouth,, might try it with the buckwheat. The pancakes were great with the water subbed out for sourdough.. I was looking forward to some with PBJ for snack and breakfast.. only to discover there was only 1 left.. (only made half a batch) Guess they were a hit! Thanks! : 0

  40. I’m trying out your recipe this morning. They aren’t turning out very well. Could you tell me how long I should leave them before I flip? They seem to be drying out nicely on top, but stick to the bottom of my greased pan….

  41. This is what I’ve been looking for. A easy bread substitute for my family that is gluten free & dairy free, with the possibility of being vegan friendly for me. I just spent ages trying to google “gluten free lavash bread” couldn’t find anything that fitted the bill. While this isn’t lavash bread I think it will be much easier to make. I’d love to make square wraps if possible…. wonder if I can track down a square fry pan lol. do you think these would be good for lunchboxes and how would you recommend I freeze them? THANK YOU

    • They’d be GREAT for lunchboxes and you could freeze them too. I think ideally you would put them b/t wax paper or parchment, but that gets pricey. Maybe clean cloths you could wash and reuse then? So glad to hear it helps!

  42. Karine Corkery says:

    These galettes are amazing, they’re a speciality in Brittany France where most of the time they’re enjoyed with whatever savoury filling of your choice,then closed in parcels, bliss. And a major bonus is that you can use up your leftovers easily that way too.

  43. Hi! I’m trying to make these right now and am having a hard time getting the to cook all the way through. Mine are much darker than yours and I’m wondering if I’m not spreading it out enough across my pan or if it’s b/c I have “whole grain” buckwheat flour. Is there a “white” buckwheat flour? Mine is coming out almost purple.

  44. Love the buckwheat wraps!
    Can I also substitute the egg with a ‘flax egg’?

    Thankyou so much,

  45. Frederique says:

    Can I also make this recipe with a ‘flax egg’ instead of an egg?

  46. These are brill – I’ve been using them for dinner, lunch wraps, breakfast, snacks… Thank you from Scotland x

  47. These did not work at all. :(

  48. I tried to do a half batch in the first place so that is one problem. When I tried to cook them I used a greased cast iron skillet. They took forever to cook. I don’t think any got done. So I made more like buckwheat panscramble. :) maybe too much liquid and not enough egg? The batter was very tasty though!!

    • Panscramble…hmmmmm…well, you could still eat it I guess? I wonder if maybe something wasn’t measured right? I have that issue sometimes when I am cutting a recipe. I haven’t cooked much in cast iron so I can’t speak to that. Let me know if you try again.

  49. Hi, I have included your wonderful recipe in my best healthy Pancake roundup on my blog :)

  50. I’m so tired of another crappy recipe. These were a mess. they didn’t stick together. I couldn’t flip them. Now I have a bowl full of wasted organic ingredients….Over this!

  51. These look great! I’m not crazy about the ingredients in powdered egg replacer – would flax seed/water “egg replacer” also work in this recipe? Thanks

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