Go Back
+ servings
Print
Gluten-Free Buttermilk Buckwheat Pecan Pancakes

Buttermilk Buckwheat Pecan Pancakes

Gluten-Free, Corn-Free, Soy-Free, Gum-Free, Rice-Free, and optionally Egg-Free
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Yield 4 servings
Calories 411 kcal
Author Dr. Jean Layton

Ingredients

For the Pancakes:

  • 4 tablespoons Butter
  • ¼ cup pecans chopped fine
  • 2 eggs egg-free alternative: 2 teaspoons golden flax seeds, ground and 2 tablespoons water
  • 1 cup buttermilk
  • 2 tablespoons honey preferably raw
  • ¾ cup raw buckwheat flour Grind your own green groats in a coffee grinder for this flour
  • ¼ cup tapioca flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder

For the Pear Sauce:

  • 1 ripe pear diced
  • 1 tablespoon raw honey
  • 1 tablespoon butter

Instructions

For the Pancakes:

  1. Melt butter in pan.
  2. Add pecans and cook for one minute till the pecans are lightly browned and fragrant.
  3. Allow to cool while you mix the rest of the batter.
  4. Beat eggs in a mixing bowl till well scrambled.
  5. Add the buttermilk, honey and the pecan mixture.
  6. Stir well to combine.
  7. Add the flours, salt and baking powder
  8. Beat well for one minute.
  9. Preheat your griddle or pan till a drop of water dropped upon it sizzles away.
  10. Grease lightly with butter or oil
  11. Pour ¼ cup sized circles onto the griddle.
  12. Allow them to cook till bubbles rise to the surface, pop and the holes remain open.
  13. Flip
  14. cook on the second side for a minute.
  15. Serve with pear honey sauce

Pear Honey Sauce:

  1. Combine all ingredients in a small pan.
  2. Heat till honey and butter melts.
  3. Feel free to add a bit of cinnamon or ginger to this sauce - both improve it.