Buckwheat pancakes (gluten free)

The classic can also be prepared with buckwheat flour

Fresh fruits such as strawberries go well with the gluten-free buckwheat pancakes

© iStock / Elenathewise

Ingredients for 4 persons:

150 g gluten-free special flour
150 g buckwheat flour (gluten-free)
some vanilla pulp
350 ml milk (1.5% fat)
1/2 cube of yeast (gluten-free)
2 eggs
4 tbsp sugar
Juice and grated zest of 1/2 organic lemon
3 tbsp oil


Put the flour in a bowl and mix. Stir in 1 pinch of salt and 1 tablespoon of sugar. Heat the milk, crumble in the yeast and stir with the whisk until smooth. Separate the eggs.

Mix the egg yolks with the yeast milk into the flour. Chill the egg white in a mixing beaker. Cover the dough and let it rise in a warm place for about 2 hours.

Vigorously stir the dough. Add 3 tablespoons of sugar, vanilla pulp, lemon juice and zest and stir in. Cover and let the dough rest briefly. Beat the egg whites until stiff and fold in.

Heat the oil in a coated pan. Pour small portions of the batter into the pan and brown on both sides.

Nutritional values ​​per person:

About 460 kcal / 1924 kJ, 10 g protein, 13 g fat, 76 g carbohydrates, 3.5 BE / 4.5 KE


Serve with fresh fruit (e.g. strawberries, raspberries, blueberries). Serve the pancakes with honey or powdered sugar.

Buckwheat is a gluten-free knotweed plant, but can be used in a similar way to cereals, for example as a flour for dough.