These gluten-free buckwheat pancakes are light, fluffy, and packed with wholesome goodness. Perfect for a nourishing breakfast or weekend brunch, they’re rich in fibre and minerals like magnesium and manganese, making them a healthy alternative to regular pancakes.
Ingredients
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120g (1 cup) buckwheat flour
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1 tbsp baking powder
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1 tbsp ground flaxseed (or 1 egg if preferred)
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1 tbsp maple syrup or honey
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250ml (1 cup) milk of choice (dairy or plant-based)
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1 tsp vanilla extract
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1 tbsp olive oil or melted coconut oil
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Pinch of salt
Optional toppings: fresh berries, sliced banana, Greek yogurt, nut butter, or extra drizzle of maple syrup.
Instructions
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In a small bowl, mix the ground flaxseed with 3 tbsp water and set aside for 5 minutes to form a flax egg (skip this step if using a regular egg).
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In a large mixing bowl, whisk together the buckwheat flour, baking powder, and salt.
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Add the flax egg (or egg), milk, maple syrup, vanilla extract, and oil. Mix until you have a smooth batter. If too thick, add a splash more milk.
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Heat a non-stick pan over medium heat and lightly grease with oil.
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Pour in about ¼ cup of batter per pancake. Cook for 2–3 minutes until bubbles form, then flip and cook another 1–2 minutes.
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Serve warm with your favourite toppings.
Nutrition per serving (approx. 2 pancakes)
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Calories: 220 kcal
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Protein: 7g
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Carbohydrates: 34g
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Fibre: 5g
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Fat: 7g
Tips
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Add blueberries or dark chocolate chips to the batter for extra flavour.
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Make a big batch and freeze leftovers — just pop them in the toaster for a quick breakfast.
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For extra protein, serve with Greek yogurt or a protein shake on the side.
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