Whether served with melted butter, fresh fruit, nuts, whipped cream or just loads of maple syrup, pancakes can be customized to fit your taste. Because they’re typically made with wheat-based flours, however, pancakes are off limits for anyone with a gluten-free diet. But whether you suffer from celiac disease or just have a wheat sensitivity, buckwheat flour can be the right substitution.

Things You'll Need


Combine all dry ingredients in a mixing bowl and whisk well. The combination of flours will simulate an all-purpose or self-rising wheat-based flour. Buckwheat flour can be purchased in light or dark. Use a combination, or only light flour for a more traditional and airy texture.

Pour in agave nectar, eggs and water or milk. To make a vegan version, replace eggs with applesauce, which works as a natural binding agent and can simulate the moisture of eggs. To make the pancakes creamier, milk or non-dairy milk can be used in place of water. Whisk well to combine, but do not over-mix.

Fold in fruit, chocolate or nuts as desired.

Cover the surface of a frying pan with non-stick cooking spray and place over medium heat.

Pour 1/4 cup of batter onto the center of the pan. Once the top of the pancake starts to bubble, check the underside. If it’s golden brown, flip it over with a spatula. Cook the other side for several minutes. Between pancakes, add cooking spray and adjust the heat as needed.