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These Buckwheat Pancakes are made using buckwheat flour and are topped with blood orange whipped ricotta, making these pancakes both zesty and sweet.
Happy happy weekend, friends! I’ve been on a pancake kick recently, though I normally just use all purpose flour. In an attempt to showcase something different—and in this case gluten free—I opted to use buckwheat flour for these buckwheat pancakes.
How has your weekend been so far? Mine’s been pretty low-key (shock!) because Thursday Miguel and I were in Cleveland for a concert, so that kind of almost felt like our weekend. Now that it is the actual weekend, we’ve just been doing normal weekend-y things like laundry and cleaning the apartment. Fun stuff! One thing I have been loving lately is my new Nespresso machine—something a lot of you recommended via Instagram. Iced lattes will forever be my fave, and I like that I can now make them at home.
Speaking of coffee, you know what goes great with coffee? …..pancakes!
A word to the wise… buckwheat flour has a certain taste to it. If you’ve had it before them you know what I’m talking about, but I had never used it before so I was a bit surprised. I suppose I’d say it tastes slightly bitter? Is that the word you would use? Not bad, just not the same as all purpose flour, probably because A) it isn’t all purpose flour and B) it’s gluten free. Kind of like how coconut flour has a coconut-y taste to it… similar to that. Just a heads up!
As for the topping, I combined ricotta, powdered sugar and fresh blood orange juice for a zesty glaze that pairs perfectly with these pancakes.
Cheers to slow weekends and enjoying our coffee and these buckwheat pancakes!
- 1 1/3 cup buckwheat flour
- 2 tbsp cane sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 3/4 cup almond milk or milk of choice
- For the glaze:
- 1/2 cup ricotta cheese
- 2-3 tbsp powdered sugar
- Juice from 1/2 blood orange
- Combine all pancakes together in a blender and pulse until smooth.
- Heat a nonstick skillet with a bit of nonstick spray, or with coconut oil, and pour batter into the skillet a little bit at a time.
- Cook pancake for approximately 30 seconds, then flip pancake over and cook the other side. Repeat this process until the batter is gone.
- For the glaze: whisk ricotta, sugar and orange juice together, then drizzle over top of pancakes.