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Buckwheat Pancake Recipe (gf)(veg)

Updated: Feb 26

Use this recipe to make heart pancakes in this video here:

My family was making pancakes this morning for breakfast, and I felt like switching it up from my regular almond-flour based pancakes, so we made a buckwheat batter instead. They turned out great, and were easy to cook (not like a lot of other gf recipes that are super tricky to flip).

So here's a great gluten-free recipe, for when you feel like switching it up too. Buckwheat (despite the name) is not related to wheat and is gluten-free. It's actually a pseudo-cereal, like quinoa & amaranth, is more nutrient rich than rice, wheat or corn, and packs a high vitamin, mineral & antioxidant punch: including manganese, copper, magnesium, iron, phosphorus, & quercetin!!

This is a quick & easy, one-bowl recipe, that may quickly become a family fav. Enjoy!


  • frying pan

  • spatula

  • oil or butter for your pan (we like to use coconut oil)

  • large mixing bowl

  • whisk

  • ladle or measuring cup for pouring batter


  • 1 cup buckwheat flour

  • 1 egg

  • 1 1/4 milk of your choice

  • 1 tbsp apple cider vinegar (used to make the milk act more like buttercream)

  • 1 tsp vanilla

  • 1 tsp baking powder (we make our own using 2/3 cream of tartar and 1/3 baking soda so it's cornstarch-free)

  • 1/4 tsp baking soda

  • 1 1/2 tsp sweetener of your choice (we used a generous pinch of coconut sugar)


  1. Really, we just combined all the ingredients together and gave it a whisk until the batter was uniform.

  2. Let the batter sit for 5 minutes.

  3. While you're waiting, get your frying pan preheating over medium heat. Once hot, add your oil/butter, and tilt your pan or use a spatula to make sure the pan is fully coated.

  4. Use a 1/4c measuring cup or a small ladle to add batter to the pan. This batter held together really well and could make large pancakes too, but we made 3 smaller pancakes at a time.

  5. Watch your pancakes, and flip when the edges have set, and you see bubbles formed in the middle (a couple minutes).

  6. Let the other side cook a couple more minutes until golden brown.

  7. And you're all done! Just repeat until you've cooked all your batter - this made about fourteen 4"pancakes. We didn't have to add any more oil to the pan for the rest of the batches - but if you find them starting to stick in your pan, add a bit more oil and spread around your pan before you add your next batter.

  8. If you have any leftovers simply freeze them with parchment in between and you can reheat them in the toaster for an even quicker breakfast!

  9. Enjoy!!

One quick note: if you have a sensitivity to rice, you may want to be careful with buckwheat as some people cross-react. When I first went gf, I ate a LOT of buckwheat pancakes & waffles and developed a temporary sensitivity to both rice & buckwheat. If you're dealing with gut-issues, especially leaky gut, try and switch up your go-to recipes to lower the risk of developing sensitivities to your favourite foods.


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