3-Ingredient Buckwheat Galettes (Buckwheat Pancakes) with vegan option
Servings: 10 large galettes
You only need 3 ingredients for these Buckwheat Pancakes. They are gluten free, freeze well, and taste great with all kinds of toppings.
- 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)
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.
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
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