Buckwheat Pancakes Recipe

This tasty Buckwheat Pancakes recipe makes light, and fluffy pancakes that your whole family will love! 

This gluten-free pancakes recipe is a super simple recipe to pull together. 

What Is Buckwheat?

Many people think of buckwheat as a whole grain, but it’s actually a seed (like quinoa is).  Buckwheat seeds are also known as “groats”.  

Buckwheat Pancakes Recipe

• Gluten-free oats (not quick-cooking)
• Flaxseed
•  Buckwheat flour
•  Usweetened almond milk
•  Eggs 
•  Pure vanilla extract
•  Baking powder
•  Sea salt
•  Pure maple syrup
•  Coconut oil, plus more for the pan

How To Make Buckwheat Pancakes

1. In a blender, pulse the oats and flaxseed until its ground into a flour.  Some seeds will still be intact.
2. Add the buckwheat flour, almond milk, egg, egg whites, vanilla extract, baking powder and salt and blend until well mixed.
3. Add the maple syrup and coconut oil and blend.
4. Brush the pan with melted coconut oil and heat over a medium-high heat.
5. Spoon about 2-3 tablespoons of the batter onto the griddle creating a 3-4 inch pancake.  Cook the pancakes for about 3 minutes until holes appear on the surface.
6. Using a spatula, carefully flip the pancakes and cook on the other side for another minute.
7. Serve with plenty of pure maple syrup and mixed fruit such as berries and sliced bananas.

This Buckwheat Pancake Recipe is an easy one to make, and besides being delicious, they’re loaded with nutritional benefits!  I hope you enjoy!!

Looking For More Healthy Breakfast Pancakes?

• Blueberry Banana Buckwheat Pancakes
• Gluten Free Pancakes

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Yield: 6 servings

Buckwheat Pancakes Recipe

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

This tasty Buckwheat Pancakes recipe is a recipe your whole family will love! They are quick and easy to make and they turn out light and delicious every time.

Ingredients

• 2/3 cup gluten-free oats (not quick-cooking)
• 2 tablespoons flaxseed
• 3/4 cup buckwheat flour
• 1-1/4 cup unsweetened almond milk
• 1 large egg and 1 egg white (free-range)
• 1 teaspoon pure vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon sea salt
• 2 tablespoons pure maple syrup
• 1 tablespoon coconut oil, plus more for the pan

Instructions

1. In a blender, pulse the oats and flaxseed until its ground into a flour.  Some seeds will still be intact.
2. Add the buckwheat flour, almond milk, egg, egg whites, vanilla extract, baking powder and salt and blend until well mixed.
3. Add the maple syrup and coconut oil and blend.
4. Brush the pan with melted coconut oil and heat over a medium-high heat.
5. Spoon about 2-3 tablespoons of the batter onto the griddle creating a 3-4 inch pancake.  Cook the pancakes for about 3 minutes until holes appear on the surface.
6. Using a spatula, carefully flip the pancakes and cook on the other side for another minute.
7. Serve with plenty of pure maple syrup and mixed fruit such as berries and sliced bananas.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 182Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 664mgCarbohydrates: 24gFiber: 3gSugar: 5gProtein: 6g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.