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.  We enjoy our Focaccia Flax Bread, but it’s a little boring to have the same thing over and over again.  This Buckwheat Pancake Recipe is another great option to add to your gluten-free recipe box.

This Buckwheat Galette Recipe (that’s the real term for these flat cakes) 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.  And they freeze well.

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.  Less time in the kitchen makes for a happier mama and a more peaceful family.

Side note – if you’re struggling with finding easy recipes too, these are some of the more simple ones on my site.

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
5 Minute Snickerdoodle Cookie Dough Balls
No Bake Coconut Delights

What is a Galette?

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. (Update: we go on and off being grain-free.  Depends on the practitioner we are working with and how much we think a certain diet is helping or not.)

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 / Galettes:

1.  Plain

Eat them just as they are!

2.  Like a Sandwich

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.  Like a Wrap

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.  Ice Cream Filled Dessert

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!

5. Traditional Method

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.

Buckwheat Pancakes

 

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

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3.5 from 4 reviews
3-Ingredient Buckwheat Galettes (Buckwheat Pancakes) with vegan option
 
Author:
Recipe type: Breads and Muffins
Cuisine: Gluten-Free
Serves: 10 large galettes
 
Ingredients
Instructions
  1. Mix flour and salt in a large bowl.
  2. Add water gradually by adding in ⅓ - ½ of the total amount each time, stirring well after each addition.
  3. Add the egg or substitute.
  4. Cover batter and refrigerate for 1-2 hours (optional. I've, opted not to do this when I am in a hurry. For best nutrition, soak the buckwheat mixture prior to adding the egg.)
  5. Ladle batter onto a prepared skillet, greased as necessary.
  6. Cook until galette starts to brown.
  7. Flip galette over and cook on the other side.
Notes
You can soak the flour and liquid overnight as well, and the pancakes will turn out quite a bit thicker. See How and Why to Soak Grains.

 

What do you think you would fill your Galettes with? 

Middle Photo Credit:  http://www.flickr.com/photos/kfoodaddict/6004093614/

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.

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  1. I was curious and a little concerned to try this recipe since the reviews vary so wildly.

    This is what happened to me: I used Bobs Red Mill Buckwheat. This is the original kind of buckwheat that looks greyish in the bag and when mixed with water looks dark brown/grey because the buckwheat flour still has the buckwheat hulls mixed into the flour. I’m thinking that your buckwheat must be the more highly processed variety that has the hulls removed hence the much lighter color. I think this flour version might also have something to do with the inconsistency in experience of this recipe. I followed the directions explicitly except I added 1/4 tsp baking soda to make it a little more fluffy since I used subbed egg for a flax seed egg. I let the mixture sit for over an hour. I used a large, non-stick ceramic pan (on medium-high) and poured the thinnest layer of batter I could over the bottom. It stuck to the pan and crumbled terribly when I tried to flip it. For the second one I sprayed the pan first with Trader Joe’s Coconut Oil spray and the rest of the pancakes didn’t stick.

    Final thoughts: These are OK and would make a good base for a flat savory dish to go on top of a la Ethiopian injera. However, mine do not wrap or roll. When I try to do this they actually still crumble. I’m not sure if this is due to the type of buckwheat or not. I’d love suggestions. If I could use this as a wrap I would make it again. I ate one as a pancake with maple syrup and it was not as exciting as other allergy friendly pancakes I have made in the past. Any suggestions on what to do to prevent the crumbling issue or any additional insights into the buckwheat sourcing would be nice to hear.