Are you ready for some pancakes? I know I am. And these gluten free buckwheat pancakes with roasted peaches are honestly one of the best combos I've tried when it comes to peaches. The mascarpone on top and maple syrup just take it to the next level. And the roasted peaches make the peaches even sweeter too. Even if you decide just to make the pancakes on their own, they'll still be delicious.
Although I'm much more of a savory person, every now and then I like a sweeter breakfast. Whether that's with some spelt pancakes or a chia pudding, sometimes, I do crave sweet. Most of the time I prefer savory though. So things like my savory oatmeal muffin cups or quick breakfast tacos usually win out.
How about you? Do you normally crave sweet or savory in the morning?
Buckwheat is actually a seed and not a grain, but similar to quinoa, it's considered a pseudo grain. Contrary to the name it is naturally gluten free. You can buy buckwheat in its raw seed form, called groats. I love using buckwheat in parfaits, similar to a chia pudding as a make ahead breakfast option.
But when it comes to using buckwheat flour, it comes in two different types, light and dark flour. For this recipe, I'm using light buckwheat flour. The main difference is that light buckwheat flour (also called fancy buckwheat flour) is made from hulled buckwheat whereas dark is made from unhulled buckwheat. The dark flour is higher in fibre and also stronger in taste and the lighter has a finer texture and milder taste.
Mascarpone is an Italian cream cheese made with whole cream, thus having a higher fat content and a slightly sweeter taste. It's best known as an essential ingredient in tiramisu, but you can use it in so many other (savory) ways too. I love the thickness and creaminess of it on these gluten free buckwheat pancakes. If you have trouble finding it, you could use cream cheese, however it will be less sweet and more tangy than the version I use for this recipe. You can also use a coconut whipped cream if you need it to be completely dairy-free.
Making this vanilla mascarpone is easy! Simply whip together the mascarpone with vanilla, maple syrup and a pinch of salt. You can just whip this with a fork by hand, until it gets a little thicker. And you can keep it at room temperature before serving.
For this recipe, you'll need the following ingredients, plus other pantry staple ingredients like baking soda and powder:
As I referenced already, you'll need light buckwheat flour for this recipe. If you have trouble finding light, I'm sure dark will work, the pancakes just may end up a little bit darker. Be sure to use one that is certified gluten free (not processed with other gluten products) if you need it.
To make oat flour, simply measure out the amount required and blend until a fine flour forms. For this recipe, you'll need 1 cup of oats, I use Bob's Red Mill rolled oats.
You'll need to make a vegan buttermilk for this recipe. You can of course just use buttermilk, but since I know many people don't readily have it on hand, I find it easier to make it this way. You'll need 1 1/3 cup of almond milk. If you can't have nut milk, use another plant-based type of milk, or regular milk.
You'll need some lemon juice to make the vegan buttermilk recipe.
Vanilla extract is key for this recipe, both in the batter and in the mascarpone topping. My recommendation is to opt for a high quality vanilla extract and not the artificial stuff. A little goes a long way!
For the roasted peach topping, you'll obviously need some fresh peaches. If you can get them in season even better. If not, don't worry. You'll be roasting them so they will taste amazing no matter what. If you are able to use local and in season, you can lessen the amount of brown sugar used when roasting them.
I use coconut oil to roast the peaches as this adds a nice flavour to them. If you don't have, you could use another type of oil, or butter/ghee instead.
I use Nutiva organic coconut oil.
You'll need a little bit of brown sugar when roasting the peaches. Depending on if you're using local and in season, you can eliminate or reduce the amount you use. You can also use coconut sugar if you wish.
I love adding toasted hazelnuts to these gluten free buckwheat pancakes. They add to the whole Italian vibe of the recipe and toasted nuts just taste SO good.
Making a vegan buttermilk is so easy! All you need to do is add your almond milk to a bowl, then add in the lemon juice. Give that a quick stir and then let it sit for about 10 minutes, until it looks a little bit curdled.
If you have actual buttermilk and want to use that, go ahead! I find people typically don't have it on hand, so I find this alternative really easy.
The first thing you'll want to do is roast the peaches. Go ahead and cut them into slices. Toss them with the coconut oil and brown sugar.
Place them onto a baking sheet lined with parchment paper and bake for about 20 minutes. They'll be all soft, sweet and caramelized after.
Next, you'll want to make the vegan buttermilk by adding the almond milk and lemon juice in a bowl. Let that sit for about 10 minutes while you prepare the rest.
Meanwhile, toast your hazelnuts on a pan over medium heat for about 5 to 7 minutes. Once you smell that they are toasted, you can remove them and let them cool slightly. Once they've cooled, roll them in a tea towel to remove their skins. Give them a rough chop and set them aside.
In a large bowl, add the dry ingredients, the flours, baking soda and baking powder. Give that a stir with a whisk. Then add the eggs and vanilla to the bowl with the buttermilk and stir. Combine the wet into the dry and stir until fairly smooth and there are no clumps remaining. It will look a little bubbly, that's a good thing!
Heat up your non-stick skillet over medium heat and add coconut oil/butter/ghee or another oil to the pan. Once the skillet is hot, add about 1/4 cup of the pancake batter at a time. Cook until bubbles appear, about 3 minutes, then flip and cook for an additional 1 to 2 minutes.
While the pancakes are cooking, you can whip up the mascarpone.
You can also prep the mascarpone, roasted peaches and toasted hazelnuts ahead of time, and then just reheat them in the morning.
To serve, place a stack of 3 to 4 pancakes on a plate. Top with peaches, mascarpone and hazelnuts. Drizzle with maple syrup and serve.
To keep your pancakes warm, heat your oven to a very low temperature and keep the pancakes and peaches on a baking sheet.
I'd recommend cooking all the pancakes at once and storing the leftover pancakes in a sealed container in the fridge. This way, you can easily reheat them on a skillet when you want them next.
The other option is to refrigerate the batter. You'll want to let it sit out for a bit before cooking it when you do take it out of the fridge. Try not to overwork or over mix the batter when refrigerating or when taking it out and pouring it into a bowl to use.
Yes! These are great from the freezer. To freeze, simply place leftover pancakes in a plastic bag. Let them defrost the night before or for an hour or so and then heat them up on a skillet over medium-low heat. They taste just as good from the freezer!
If you make these healthy gluten free buckwheat pancakes, please let me know by tagging me on Instagram. Or share a review/rating below! I love hearing from you!
This post contains affiliate links, which means I may receive a small commission at no extra cost to you. I only share products and services I have personally used and love. Disclosure here.
Delicious, fluffy and easy gluten free buckwheat pancakes made with roasted peaches, mascarpone and toasted hazelnuts.
This recipe makes about 11-12 pancakes, 3 pancakes per serving.
To make the oat flour, measure 1 cup oats and blend until a fine flour is formed.
Dairy-free: use coconut whipped cream instead of mascarpone, it will still be very tasty.
Vegan: This recipe hasn’t been tested without eggs or with an egg replacer.