Buckwheat Pancakes
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Buckwheat Pancakes

Submitted by: Barbara Dodson

Prep Time: 5 Minutes

Cook Time: 5 Minutes

Servings: 8

Gluten-free recipe for delicious pancakes!


    1/4 tsp. baking soda

    3/4 tsp. baking powder

    1 pinch sea salt

    1 tbsp. cinnamon

    1 tbsp. maple syrup

    1 1/4 c. milk, raw or organic

    1 tbsp. coconut oil

    2 egg

    1 c. buckwheat flour


In a bowl, whisk together the flour, baking soda, baking powder, sea salt, and cinnamon. Melt the coconut oil in a small pan, set aside.

Separate the eggs, holding over a bowl. Let the whites fall into the bowl. Add the egg yolks, maple syrup, and melted coconut oil to the milk, and whisk to combine all the liquids (except the egg whites).

Pour the liquid mix in to the dry ingredients. Use a large spoon to thoroughly combine all ingredients. The pancake mix should flow slowly but easily from the spoon. You may need to adjust liquids!

Whisk the egg whites until they is just set - it will form stiff peaks at this point. Gently fold the egg whites in to the pancake mix until just combined. Don't mix too much or your pancakes may lose some of their fluffiness.

Heat a large skillet, and use a little more coconut oil or butter on the cooking surface. Pour about 1/4 cup of batter and cook over medium heat until holes form in the top of the pancake; flip the pancake and cook about 20-30 seconds. Remove to a warm platter and continue cooking.