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Buckwheat Pancakes / Buckwheat Galettes - gluten free, healthy, easy, vegan, dairy-free

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

Course: Breads, Breakfast, Snack
Cuisine: Dairy-Free, Gluten-Free, THM:S, Vegan
Keyword: Buckwheat Pancakes
Servings: 10 large galettes
Calories: 87kcal
You only need 3 ingredients for these Buckwheat Pancakes. They are gluten free, freeze well, and taste great with all kinds of toppings.
Print Recipe

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