Buckwheat Pancakes


Servings 10
Time Needed Prep
Ingredients 6
Difficulty Easy

Rating (click to rate)

4.0 based on 3 ratings.


  • 1 cup Buckwheat Flour
  • 1 Coconut Oil
  • 1 tsp Gluten Free Baking Powder
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 1/4 cup Soy Milk Or Almond Milk

Nutrition Information

Qty per
26g serve
Qty per
Energy 49.44875kcalcal 190.29728689629kcalcal
Protein 1.981gg 7.6236290167404gg
Fat (total) 2.68425gg 10.329998075813gg
 - saturated 1.6605gg 6.3902251298826gg
Carbohydrate 4.28075gg 16.47392726573gg
 - sugars 1.732gg 6.6653838753127gg
Dietary Fibre 0.08025gg 0.3088320184722gg
Sodium 21.69775mgmg 83.501058302867mgmg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

The buckwheat, being the main ingredient in these delicious Buckwheat pancakes is not a grain but part of the rhubarb family of plants. Delicious for breakfast, lunch or dinner try them served with honey, yoghurt and fruit or for a savoury option roll them out with sautéed garlic and onion mushrooms.

Either way, whip these babies up for the perfect start to any day!  Best of all they are gluten free and dairy free.


  1. Combine dry ingredients in mixing bowl and make a well in centre.  Crack eggs into well and combine eggs together first with fork before stirring through eggs with fork until all ingredients combined to thick consistency.

  2. Gradually add water or any type of milk and stir into smooth batter, use more liquid for thinner pancakes. Lightly grease frypan with coconut oil and preheat.

  3. Pour batter into frypan to desired size and cook over medium heat. When the edge of the pancake appears cooked and bubbles have burst, turn over and cook other side until golden brown.

  4. Use cookie cutters to create fun shapes for your breakfast and serve with honey, yoghurt and fruit.

  5. Makes about 10 small buckwheat pancakes

Recipe Hints and Tips:

  • Olive oil or margarine could be used in place of coconut oil

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