I tweaked a classic pancake recipe to use buckwheat flour, then included quinoa flour for the great nutty taste. A great-tasting, gluten-free breakfast treat that's great with some blueberry or other fruit syrup. This recipe converted my wife from a non-pancake eater! Keep finished pancakes warm on a plate in a 150 degree F (65 degree C) oven while cooking the rest of the batter.




  • Combine buttermilk, egg, canola oil, and honey together in a large bowl. Mix buckwheat flour, quinoa flour, baking powder, baking soda, and salt together in a bowl until blended. Incorporate flour mixture into the buttermilk mixture; stir until evenly mixed.

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  • Heat a lightly oiled griddle over medium heat. Drop batter, 1/4 cup per pancake, onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Cook's Notes:

If you don't have buttermilk, mix 1 tablespoon white vinegar into 1 cup of skim milk and let sit for 10 minutes.

If you don't have quinoa flour, grind dry quinoa 1/4 cup at a time in a coffee grinder/spice mill until you have the right amount.

Nutrition Facts

103.77 calories; 3.54 g protein; 12.63 g carbohydrates; 4.62 g fat; 21.76 mg cholesterol; 292.03 mg sodium.Full Nutrition

Reviews (1)

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2 Ratings
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  • 5 Rating Star 1
These are really good pancakes. You really need to like quinoa and buckwheat to enjoy this earthy flavor. I made a second batch using 1/2 cup buckwheat 1/4 cup quinoa and 1/4 cup gf all purpose flour and my kids liked those better. They whip up in minutes and cook up quickly too. They aren't too heavy nor too light and crumbly just a real pancake you can eat with a fork. The batter seems runny and thin at first give it a second as you wait to put them on the griddle the batter thickens. I made these for dinner and put the leftovers in the fridge. They were perfect the next morning after 1 minute in the microwave. Thank you for the recipe.