These hearty pancakes are flavored with buckwheat and coconut. Don't expect a smooth-appearing cake. These pancakes appear lumpy because of the buckwheat groats. Even though these are wheat-free, they are not gluten-free! The honey may not be needed in the pancakes if you will be putting a sweet touch on the finished pancakes.

sueb
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place buckwheat groats in a bowl. Pour boiling water over groats and set aside for groats to absorb water, about 10 minutes. Retain water if it doesn't all absorb.

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  • Heat a skillet over medium heat.

  • Whisk flour, coconut, and baking powder together in a separate bowl. Beat milk, egg, oil, and honey together in a third bowl. Stir buckwheat groats mixture and flour mixture into milk mixture until just combined.

  • Spray skillet with cooking spray. Pour batter, 1/4 to 1/3 cup per pancake, into heated skillet. Cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, 2 more minutes. Repeat with remaining batter.

Nutrition Facts

372.5 calories; 10.5 g protein; 53.8 g carbohydrates; 32.7 mg cholesterol; 238.9 mg sodium. Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 4 stars
01/28/2018
These are very unique. The buckwheat was still very hard after 10 minutes so I drained it (reserving the water) and resoaked them for another ten minutes in boiling water. This helped even though they are still crunchy after cooking them in the batter. I used buckwheat flour instead of spelt in order to keep it gluten free. I did not add the honey drizzling over the pancakes instead. I also added some blueberries to the batter. Thank you for the recipe. Read More
(2)
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/28/2018
These are very unique. The buckwheat was still very hard after 10 minutes so I drained it (reserving the water) and resoaked them for another ten minutes in boiling water. This helped even though they are still crunchy after cooking them in the batter. I used buckwheat flour instead of spelt in order to keep it gluten free. I did not add the honey drizzling over the pancakes instead. I also added some blueberries to the batter. Thank you for the recipe. Read More
(2)
Rating: 4 stars
01/28/2018
These are very unique. The buckwheat was still very hard after 10 minutes so I drained it (reserving the water) and resoaked them for another ten minutes in boiling water. This helped even though they are still crunchy after cooking them in the batter. I used buckwheat flour instead of spelt in order to keep it gluten free. I did not add the honey drizzling over the pancakes instead. I also added some blueberries to the batter. Thank you for the recipe. Read More
(2)