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

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Only 3 ingredients are needed for these Buckwheat Pancakes. They are gluten-free, freeze well, and taste great with all kinds of toppings from sweet to savory!

Buckwheat Pancakes / Buckwheat Galettes on plate with strawberries and coconut yogurt

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 regularly enjoy our Flax Bread, but it’s a little boring to have the same thing over and over again. This recipe for buckwheat pancakes 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.

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Buckwheat Pancake Batter dripping off of whisk

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).

Galettes are famous in Brittany, France, and one of the most popular ways to eat them is formed around a center of cheese, ham, and egg. In these photos, they’re shown with homemade coconut whipped cream. You could use that or this dairy-free coconut pudding as a delicious alternative.

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.

Buckwheat Pancakes / Buckwheat Galettes with Strawberries and Coconut Yogurt

Serving Suggestions

1.  Plain

Eat these buckwheat pancakes just as is!

2.  Like a Sandwich

Spread with sandwich fixin’s like nut butter, either plain or with jam or sweetener of choice. Top with another pancake and eat like a sandwich. Here’s how to make Homemade Nut 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 this Sesame-Free Hummus at times. Yum!

4.  Filled Dessert

Fill your buckwheat pancakes with ice cream (like this Chocolate Almond Chip Ice Cream…our favorite!) and drizzle w/ chocolate sauce. Or fill this a light cream cheesy filling and some of this Keto Blueberry Syrup and top with Dairy-free Whipped Cream.

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. I haven’t tried making these pancakes in this way yet, but I hope to! I think it would work best if you use egg for this method.

Buckwheat Pancakes / Buckwheat Galettes with Strawberries

These buckwheat pancakes will hold together fairly well as a wrap, but not perfectly. I hope to work on another wrap recipe or two for later.

Recipe Notes and Substitutions

  • Egg Substitute: You can use an egg substitute instead of an egg. Here is my Homemade Egg Replacer.
  • THM: This recipe qualifies as an “E” for those on the Trim Healthy Mama plan.
  • Salt: The recipe calls for 2 teaspoons salt and we love it that way. At least one reader has commented that it’s too much salt. Of course, as with any recipe, you can reduce or even omit the salt if you like. Most galette recipes have this ratio / proportion of salt, but it’s up to you.
Buckwheat Pancakes / Buckwheat Galettes - gluten free, healthy, easy, vegan, dairy-free

2 Ingredient Buckwheat Galettes (Buckwheat Pancakes) with vegan option

You only need 2 ingredients for these Gluten-free Buckwheat Pancakes. They're gluten free, freeze well, and taste great with all kinds of toppings.
4.37 from 11 votes
Print Pin Rate
Course: Breads, Breakfast, Snack
Cuisine: Dairy-Free, Gluten-Free, THM:S, Vegan
Keyword: Buckwheat Pancakes
Servings: 10 large galettes
Calories: 87kcal

Ingredients

  • 2 cups buckwheat flour (330 grams)
  • 2 teaspoons salt (or to taste–see Recipe Notes)
  • 3 1/3 cups water (750 ml)
  • 1 egg (or substitute)

Instructions

  • Mix flour and salt in a large bowl.
  • Add water gradually by adding in 1/4 – 1/2 of the total amount each time, stirring well after each addition.
  • Add the egg or substitute.
  • 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).
  • Ladle batter onto a prepared skillet, greased as necessary.
  • Cook until galette starts to brown.
  • 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.

Nutrition

Serving: 1large galette | Calories: 87kcal | Carbohydrates: 17g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 478mg | Potassium: 145mg | Fiber: 2g | Sugar: 1g | Vitamin A: 24IU | Calcium: 15mg | Iron: 1mg | Net Carbs: 15g

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

What do you think you would fill your Buckwheat Pancakes with? 

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Recipe Rating




 

180 Comments

  1. 5 stars
    Thank you for sharing! Great galletes! instead of eggs I used flex seed jelly (slow boil flex seeds, drain the liquid and keep in refrigerator), i love the recipe! I will be sharing galletes with many!

  2. 1 star
    Followed the recipe.. wasted a bunch of time and ingredients lol. These took forever to not even cook right.
    Taste is good but with how long these took to cook there is no way I’ll be patient enough to use the whole lot..
    They turned out nothing like the picture either, your look all light and airy whereas these are coming out very solid and brown and crispy but pure smoosh on teh inside. About ready to give up on pancakes I think.

    1. Hi Amy – I’m sorry you felt they took too long to cook – how long? I haven’t made them in a long time but I don’t think that was my experience. My photo is very close up and they aren’t very airy. More of a flat pancake. Wth eggs they would be more airy. I would think you are cooking yours a lot longer than mine if you are getting them very brown and crispy – mine are just cooked ’til lightly brown. I hope that helps.

  3. I really wanted to like these….I’m on a candida diet and “pancakes” or wraps are hard to come by. I soaked the batter overnight at room temperature before adding the egg (replaced one tbsp of the water with whey from cheesemaking) per your “how and why to soak grains” instructions. In the morning, I added the egg and whisked up the batter. Poured it into greased frying pans (tried cast iron and stainless steel). They stuck to the bottom of the pan and had a hard time cooking all the way through, like some other commenters have said. They tasted like the batter, too salty, and kind of sour from the whey. Yes, the batter was pretty thin–not very thick. Should I have still refrigerated it for 1-2 hours after the overnight soak and after adding the egg? Also, when I mixed it up the night before, I added all the water at once and stirred the lumps out as best as I could–could that have been a factor? Or maybe I needed more flour in the beginning? Anything that could help the sour taste from soaking? Should I use less salt? Thanks for your help!

    1. Oh I’m so sorry – have you done soaked grains before? They always have somewhat of a sour taste. Perhaps don’t soak next time?

  4. I tried making these and just cannot make it work. The batter is runny but it seems like it doesn’t fully cook. All I taste is batter… YUK. So I tried to alter the ingredients a bit and it still isn’t working cooking all the way through.

  5. 5 stars
    These are GREAT. I used freshly ground buckwheat and I made the vegan version… and they were wildly crepe-like! I’m talkin’ white flour, tons of eggs and dairy fat crepe-like. Except here they are gluten free and vegan. Whhaaatt??! Very good proportions of ingredients. Ate these babies with garlic herb cashew “cheese” and wilted spinach. Bet they’d be delish with sweet ingredients too! Thanks for the recipe!

  6. I have an Iron crepe pan, but my galettes keep sticking. Can you tell me how hot the pan has to be to cook these properly? Is there a way to prepare the iron pan before use?

  7. Hi Adrienne, thanks for this recipe. I am mostly raw vegan, with the occasional cooked potato 😉 My husband and I wanted to make wraps and this recipe is perfect (pancake, wrap, omelette hehe). Filled with raw veggies, they are the perfect mix of raw/cooked.
    I also added turmeric and black salt one time and it almost passed for an omelette (black salt taste like eggs) 🙂 Thank you!

  8. 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

  9. 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!

    1. Hi Krissy, I am so sorry that you had this experience. I haven’t had that issue ever. Was the batter really thin or really thick?

    1. Thanks much. 🙂 Oh, but buckwheat isn’t typically considered to be paleo. Are you aware of that?

  10. 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!!

    1. 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.

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

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

    Thankyou so much,
    Frederique

  13. 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.

    1. I use whole grain but I have seem different colored buckwheat. My batter is quite thin,–maybe add a tad more water?

  14. 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.

  15. 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

    1. 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!