Gluten-free
Gluten-free buckwheat pancakes
Gluten-free pancakes need no special flour mix — just 100% buckwheat flour, eggs, milk and butter. They come out thin, supple and nutty.
- Prep
- 10 min
- Cook
- 3 min
- Rest
- 45 min
- Total
- 58 min
- Servings
- 4
- Difficulty
- Easy
This is the sweet batter we make on request instead of the wheat one. Buckwheat has no gluten, so the batter needs more eggs and a rest — after that it cooks exactly like classic crêpes.
Method
- 01
Mix the buckwheat flour with the sugar and salt. Add the eggs and whisk them in to a thick paste.
- 02
Pour in the milk gradually, whisking until smooth. Finally whisk in the melted butter.
- 03
Rest the batter at least 45 minutes — buckwheat needs time for the starch to hydrate so the pancakes do not tear.
- 04
Cook on a hot, lightly greased pan — a thin layer, a minute per side. The first pancake is the test run.
- 05
Serve with salted caramel, fruit, or just butter and sugar. For strict coeliac disease, use crossed-grain certified flour.
Buckwheat batter thickens as it rests — loosen it with milk to the consistency of thin cream.
Frequently asked
- Are buckwheat pancakes really gluten-free?
- Yes — buckwheat contains no gluten. The condition is 100% buckwheat flour with no wheat blended in; for coeliacs, choose certified flour.
- Do they taste different from classic pancakes?
- They are darker with a fuller, gently nutty flavour. Perfect with salted caramel and fruit — Brittany has baked with buckwheat for centuries.
- Where can I get gluten-free pancakes made for me in Bratislava?
- At Saint Paul in Fresh Market: savoury galettes are always buckwheat, and we make sweet pancakes in a gluten-free version on request.
- Can they be made dairy-free?
- Yes — oat or almond milk works; replace the butter with a spoon of oil. Give the batter a slightly longer rest.
Rather taste than cook?
We cook galettes and crêpes and pour cider every day at Fresh Market.