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

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

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

I promise to not talk about my cleanse, like, after this week but right now plz humor me. Earlier this week when my cleanse ended, I didn’t exactly want to go back to eating a plate full of nachos and slices of pie. I mean, I did, but at the same time I didn’t.

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

I was no longer craving sugar, I didn’t want to go back. Instead, I was craving something healthy; surprisingly that was buckwheat pancakes. WHAT?!

Yes, it’s true. I haven’t really made pancakes in a very long time. But I was in the mood and since I was feeling lazy to cook, I went to a new sorta nearby restaurant that opened a while back. I ordered the buckwheat pancakes and thought they were aight but not fantastic. They were sort of super damp on the inside and not fluffy in the slightest.

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

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

I knew I could do better and I did! These are not fluffy like traditional pancakes but I really think that’s nearly impossible with buckwheat since it’s so heavy. But the addition of flax meal or this omega seed blend from Navitas (my favorite—I also add it to my smoothies), really creates a nice tenderness. I made these dairy-free (currently love Califia) because I’m off dairy for a lil’ bit though I did cook the pancakes in butter because nothing is better and a lil’ bit will be ok.

The pancakes are so good with a drizzle of maple syrup and some bananas and segments of in-season blood oranges. If you’re trying to stay healthy this weekend but still want your brunch game to be strong, here they are…waiting…all for you.

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

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

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serving Size: 16 - 18 silver dollar pancakes


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


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


  • 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
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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Leave a Reply

  • 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!

  • 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 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 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 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 🙂

  • 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 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 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 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 Samantha January 18, 2016 at 8:14 am

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

  • 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 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 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 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! 🙂

  • 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.