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Stack of golden buckwheat veggie pancakes on a wooden board, topped with a fried egg and fresh chives

Gluten-Free Buckwheat Veggie Pancakes: Crispy and Easy

Savory gluten-free pancakes made from buckwheat flour, grated zucchini, and carrot, pan-fried until crisp at the edges.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Healthy
Calories: 206
Ingredients Method Notes

Ingredients
  

  • 120 g buckwheat flour (1 cup)
  • 1 tsp gluten-free baking powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 eggs large
  • 180 ml milk (3/4 cup); whole milk, or almond/oat milk minus 2 tbsp
  • 1 zucchini medium, grated (about 150 g); squeezed dry
  • 1 carrot medium, grated (about 60 g)
  • 2 scallions , thinly sliced
  • 3 tbsp olive oil for frying, divided

Method
 

Make the Gluten-Free Buckwheat Veggie Pancake Batter
  1. Grate the zucchini and carrot on the large holes of a box grater. Place the zucchini in a clean kitchen towel and squeeze hard over the sink until no more liquid drips out.
  2. In a mixing bowl, whisk the buckwheat flour, baking powder, salt, and pepper together.
  3. In a separate bowl, whisk the eggs and milk until smooth. Pour into the dry ingredients and whisk until you have a thick, smooth batter with no lumps.
  4. Fold in the squeezed zucchini, grated carrot, and sliced scallions until evenly distributed. Let the batter rest 5 minutes, it will thicken as the buckwheat flour absorbs the liquid.
Fry the Buckwheat Veggie Pancakes
  1. Heat 1 tbsp olive oil in a 12-inch nonstick skillet over medium heat until it shimmers.
  2. Scoop 1/4 cup batter per pancake into the skillet, cooking 3 to 4 at a time so they have room to crisp instead of steam.
  3. Cook 3 to 4 minutes per side until the edges are deep golden and set, flipping once. Turn the heat down a notch if they brown too fast before the center cooks through.
  4. Transfer cooked pancakes to a plate, add another tbsp of oil to the skillet, and repeat with the remaining batter, about 3 batches total.
  5. Serve warm, plain or topped with a fried egg or a dollop of yogurt.

Notes

  • Squeeze zucchini well or pancakes will steam instead of crisp.
  • Batter thickens fast, use it within 30 minutes of resting.
  • Buckwheat flour alone has no gluten, check your baking powder label too.
  • Fry in batches of 3 to 4 so pancakes don't overcrowd the pan.