Buckwheat Pancakes: Here’s A Recipe For This Healthier Version

White flour pancakes can be replaced with buckwheat pancakes for a healthier option. For a more well-rounded meal, each plate of these pancakes has a significant amount of protein and fiber. The pancakes can also be made sugar-free by using a sugar-free sweetener, such as honey, and they serve as a wonderful foundation for nutritious additions like blueberries. Buckwheat is naturally gluten-free, so individuals who have celiac disease or a gluten allergy might consider buckwheat pancakes as a delicious alternative. 

Although buckwheat flour is frequently referred to as a grain, it is actually not a grain at all! It is an imitation cereal similar to quinoa. In addition to being more nutrient-rich and a fantastic source of vitamins and minerals than wheat flours, buckwheat flour is also higher in protein and fibre. For a quick snack or breakfast, store them in the refrigerator or freezer and reheat in the toaster. You can also eat them directly from the pan with blueberries, bananas and syrup. 

Compared to typical pancakes prepared with white or whole wheat flavor, buckwheat pancakes have a nuttier, earthier flavour. The choice of light or dark buckwheat flour can also affect the colour of the finished product, changing it from a light to a dark, grey hue. 

Buckwheat pancakes nonetheless cook up incredibly light, fluffy, and deliciously, much like regular pancakes, despite the variances. 


1 cup (120 g) buckwheat flour 

2 ½ tsp baking powder 

¼ tsp sea salt 

1 tsp cinnamon 

3/4 cup + 1-2 tbsp unsweetened almond or cashew milk (see notes, can use water if needed) 

2 tsp apple cider vinegar or lemon juice 

1 tsp vanilla extract 

2 tbsp maple syrup


Courtesy: Happy Bellyfish


In a mixing basin, thoroughly combine the flour, baking powder, salt, and cinnamon. Gently combine the remaining ingredients with the flour until all of it is moistened. Don't overmix if it's a little clumpy; that's fantastic. In the meantime, preheat a nonstick skillet or griddle over medium heat and let the batter rest for 8 to 9 minutes. Spray the pan with nonstick cooking spray before sprinkling it with batter in increments of just 1/4 cup. Allow to cook for 3–4 minutes, or until bubbles emerge all over each pancake and the edges begin to look dry and baked. For one or two more minutes, flip the food. Continue until all of the batter has been used; you should have about 8 pancakes. Your preferred pancake toppings can be added straight immediately, or you can store them in the refrigerator or freezer. Reheating leftovers in the oven or toaster is one option.