November 19, 2018

Buckwheat Pancakes

Buckwheat Pancakes
Prep time
Cook time
Total time
Simple pancake recipe that makes light, fluffy flapjacks. They taste amazing! It's a healthy version of the classic breakfast favorite.
Recipe type: Breakfast
Cuisine: American
Serves: 10-12
  • 1 cup buckwheat flour
  • ½ cup gluten free flour
  • 3½ tsp baking powder
  • ½ tsp salt
  • 1 tbs molasses
  • 1 tsp vanilla extract
  • 1 egg
  • 3 tbs melted coconut oil
  • 1⅓ cup almond milk
  • Optional fruit such as berries
  1. Mix all dry ingredients in a large bowl.
  2. Beat egg and mix with all of the other liquid ingredients and combine with the dry ingredients.
  3. Add optional fruit.
  4. Melt 1 tbs of butter on a griddle set to 375 (or you can use a large saucepan on med-high heat.)
  5. Make small circles with the batter on hot griddle. Flip after you see small bubbles form and the edges of the cake start to cook. Cook each side to a golden brown.
  6. Serve with your choice of toppings.


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