Vegetarian and gluten-free buckwheat pancakes. Buckwheat comes from a fruit seed and is related to rhubarb. It is wheat-free and grain-free, though often inaccurately referred to as a grain.

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
6
Max Servings:
6
Advertisement

Ingredients

Directions

  • Mix buckwheat flour, cinnamon, and salt together in a large bowl. Make a well in the center; fill with coconut milk, eggs, honey, 1 tablespoon butter, and baking soda. Mix batter until smooth.

    Ads will not print with your recipe
  • Fold blueberries and banana into the batter; stir gently to combine.

  • Melt the remaining 1 tablespoon butter on a griddle over medium-low heat. Drop 1/4 cup batter on the griddle; cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 3 minutes. Repeat with the remaining batter.

Cook's Notes:

You may use frozen blueberries in place of fresh ones.

Almond milk may be substituted for coconut milk.

You may grind buckwheat kernels instead of using buckwheat flour for a more chewy pancake.

Nutrition Facts

238.51 calories; 5.58 g protein; 26.32 g carbohydrates; 14.1 g fat; 64.74 mg cholesterol; 257.27 mg sodium.Full Nutrition


Reviews (2)

Read All Reviews

Most helpful positive review

Buckwheat Queen
08/24/2017
Very good pancakes that the whole family enjoyed. As written these are good. Buckwheat banana coconut milk and blueberries are a genius combination of flavors. It's as though you were eating a smoothie in a pancake. I added a bit of baking powder after the first three pancakes didn't rise at all. I also added a bit more flour because the batter was very thin. Perhaps having used homemade coconut milk may have affected the consistency. Thank you for the recipe.
(1)

Most helpful critical review

Buckwheat Queen
08/24/2017
Very good pancakes that the whole family enjoyed. As written these are good. Buckwheat banana coconut milk and blueberries are a genius combination of flavors. It's as though you were eating a smoothie in a pancake. I added a bit of baking powder after the first three pancakes didn't rise at all. I also added a bit more flour because the batter was very thin. Perhaps having used homemade coconut milk may have affected the consistency. Thank you for the recipe.
(1)
3 Ratings
  • 4 Rating Star 2
  • 5 Rating Star 1
Buckwheat Queen
08/24/2017
Very good pancakes that the whole family enjoyed. As written these are good. Buckwheat banana coconut milk and blueberries are a genius combination of flavors. It's as though you were eating a smoothie in a pancake. I added a bit of baking powder after the first three pancakes didn't rise at all. I also added a bit more flour because the batter was very thin. Perhaps having used homemade coconut milk may have affected the consistency. Thank you for the recipe.
(1)
Crystal22
09/22/2018
This was pretty decent. Especially for a gluten-free recipe. These are some of the things I ve changed I used almond milk instead of soy milk and only 3/4 of a cup I added half a banana to the batter and blended it thoroughly. Added slightly more buckwheat and did not add the tablespoon of honey (I recommend adding it). Lastly used coconut oil instead of butter. All in all it was yummy!??