Buckwheat Pancakes

Healthy, Healthy (ish), Pancakes, Quick and Easy

These Gluten and Dairy Free Buckwheat Pancakes just happen to have a healthier spin on the pancake breakfast but you wouldn’t know it! Tender with a nice toasted flavor, they’re the perfect alternative to the classic buttermilk pancake when you’re trying to eat a little healthier.

Buckwheat Pancakes (Gluten-Free, Dairy-Free, but not gross!)

Are Buckwheat Pancakes Gluten Free?

Yes! Buckwheat has no gluten so it’s a different texture than your usual pancake but it’s still tender and adds a nice flavor to the pancakes. Going one step further and eliminating the dairy makes them that much more of a healthy buckwheat pancake.

Buckwheat Pancakes (Gluten-Free, Dairy-Free, but not gross!)

How Do You Make Buckwheat Pancakes?

  1. Mix the dry ingredients together. In a large bowl whisk together all the dry ingredients.
  2. Whisk together the wet ingredients. Use a liquid measuring cup to measure out the milk then add the rest of the wet ingredients and whisk to combine.
  3. Combine Everything. In one step, mix all the liquid ingredients into the dry. Only mix just until you don’t see any more flour.
  4. Cook! Cook the pancakes on a griddle over medium heat then transfer to a warm oven to hold while. you finish using up all the batter.
  5. Serve! I like to serve these with orange segments, banana slices, and a little bit of pure maple syrup.

Buckwheat Pancakes (Gluten-Free, Dairy-Free, but not gross!)

Buckwheat Pancakes (Gluten-Free, Dairy-Free, but not gross!)

Tips and Tricks:

  • These are specifically developed to use buckwheat flour. If you can’t find it you can try ordering it online or look through all my pancake posts for one that works for you!
  • Make sure to mix it all together just until the batter is combined. Over-mixing of any pancake batter can lead to tough pancakes.
  • I use butter in the pan to cook the pancakes (it’s the best!) but if you were all dairy free then you could use some coconut oil in the pan.

Buckwheat Pancake Recipe

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5 from 1 vote
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serving Size: 16 - 18 silver dollar pancakes
Calories: 12kcal
These Gluten and Dairy Free Buckwheat Pancakes just happen to have a healthier spin on the pancake breakfast but you wouldn't know it! Tender with a nice toasted flavor, they're the perfect alternative to the classic buttermilk pancake when you're trying to eat a little healthier.

Ingredients

Dry mix:

  • 1 cup, plus 2 tablespoon, buckwheat flour
  • 1 tablespoons flax mix or omega blend, dietary fiber
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet mix:

  • 1 cup almond milk
  • 1 large egg
  • 1 tablespoon coconut nectar or brown rice syrup, (optional)
  • 1 tablespoon olive oil or coconut oil

For pan:

  • 1 tablespoon unsalted butter or olive oil

Toppings:

  • 1 banana,, sliced
  • 1 blood orange or regular orange,, segmented
  • Pure maple syrup

Directions

  • In a large bowl, whisk together the buckwheat flour, flax mix or omega blend, baking powder, baking soda and salt. Set aside.
  • In a 2-cup measuring cup or small bowl, measure out the almond milk. Whisk in the egg, coconut nectar and olive oil. In one batch, pour the wet ingredients into the dry. Mix until you no longer see flecks of flour visible.
  • Place a griddle or cast iron skillet over medium heat. Add the butter or oil. When melted, pour tablespoons of batter, cooking until bubbles appear on the surface, about 2 minutes. Flip and cook on the opposite side for 1 minute or so. Transfer to a preheated 200 degree weather to keep warm while you make the remaining pancakes. Cook the rest of the batter, adding more tablespoon or oil to the pan, as needed.
  • Serve with slices of banana, blood orange segments and top with maple syrup
CourseBreakfast
CuisineAmerican
Keywordpancakes
Calories: 12kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 136mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Calcium: 44mg | Iron: 1mg
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Looking for more pancake recipes? Here are some of my favorite:

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16 Comments

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Recipe Rating




  • Reply Stacy June 29, 2018 at 8:41 am

    Thank you for this recipe, it is really good. I used stevia and added a little lemon juice and cinnamon to the batter. Topped it with plain unsweetened coconut milk yougurt (Candida issue). I will definitely keep this recipe for future use.

  • Reply Mia September 10, 2017 at 8:45 am

    Dreamt of eating pancakes last night, woke up today & made a version of these. Best buckwheat pancakes I’ve ever had! Didn’t have all the ingredients on hand so subbed a tbsp oat bran for the flax mix, a mixture of canned coconut milk & cashew milk & 1 tbsp of sugar for the coconut syrup. Had to add a little more liquid to thin slightly but cakes came out fluffy, tender, without bitterness or dampness inside. Better than the dream, five stars, thank you!

    • Reply Adrianna Adarme September 10, 2017 at 3:28 pm

      YASSS!! That’s so awesome to hear!

      That’s awesome. I love all your changes. Those sound delicious! πŸ™‚

  • Reply Ana @ Ana's Rocket Ship February 27, 2016 at 8:31 am

    I’m glad that they’re not gross. Because I really love the taste of buckwheat.

  • Reply Travis Ward January 24, 2016 at 11:27 am

    Thanks for sharing this! I’ve been curious about using buckwheat. These look really interesting.

  • Reply Emily January 21, 2016 at 12:50 pm

    I share your thoughts of buckwheat pancakes, but this recipe on Naturally Ella was life-changing. http://naturallyella.com/buttermilk-buckwheat-pancakes/

  • Reply Samantha January 18, 2016 at 8:14 am

    I’ve never had buckwheat pancakes before – will have to try! Thanks for sharing πŸ™‚ They look great!

  • Reply genevieve @ gratitude & greens January 16, 2016 at 5:55 pm

    Yay for not gross pancakes! I’m always a bit sad when I go out for breakfast or brunch and feel so underwhelmed with whatever I ordered. I’m glad you got to improve upon them when you got home- these sound divine! <3

  • Reply Erica January 15, 2016 at 12:34 pm

    These sound like the perfect compromise for brunch – and I loveeeee the blood oranges you put with them. Pretty pretty!!!!

  • Reply Ashley Nathalie January 15, 2016 at 10:36 am

    Brunch Game Strong… hahaha love it! I’ve never used buckwheat before but I’m definitely curious! Looks good!

  • Reply linda \ the baker who kerns January 15, 2016 at 10:21 am

    Oh I have no doubt that this isn’t gross! I can’t handle the unhealthy pancakes anymore. I’m really curious how the buckwheat flour is like in pancakes! This is right up my alley!

  • Reply Molly January 15, 2016 at 9:30 am

    These seem to one-up the buckwheat norm for sure! Do you mind sharing where you found those plates? SO adorbs πŸ™‚

  • Reply Laura (A Beautiful Plate) January 15, 2016 at 9:24 am

    I LOVE buckwheat pancakes! They have such an earthy (I don’t think that’s the right word, but I can’t think of one!) flavor that is so different than standard pancakes.

  • Reply Allyn January 15, 2016 at 5:48 am

    My grandfather used to make buckwheat pancakes for us, but I’m pretty sure his were mostly flour with a handful of buckwheat thrown in (also, they were just a box mix). Plus hella butter, powdered sugar and syrup on top, so… sugar bombs. They were delicious. Might have to try these and see if they bring back the memories.

  • Reply Angela - Patisserie Makes Perfect January 15, 2016 at 1:06 am

    These look great – I need to make pancakes on the weekend more, I just need to take more time over breakfast on the weekends.

  • Reply Lauren @ Lauren Caris Cooks January 15, 2016 at 12:33 am

    Wow these look delicious! Definitely fluffy. I’m testing out some healthy pancake recipes right now and it is hard to get them to not be damp on the inside. Looks like you’ve done the perfect job!