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Home » Buckwheat Pancakes

Buckwheat Pancakes

September 19, 2015 By Diane Smith 5 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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Can’t get enough pancakes? There are so many versions but these buckwheat pancakes are naturally gluten-free because buckwheat is not actually a grain and does not contain gluten.

Buckwheat is actually a seed that is high in fiber and protein. With added oats, you’ve got one dynamite heart-healthy pancake.

Buckwheat Pancakes

The one thing you don’t want your pancakes to be is dry and the addition of banana and applesauce helps do the trick in this delicious buckwheat pancake recipe.

Don’t be put off about making these from scratch. It really doesn’t take long and you can make a big batch of batter and enjoy these babies for a few days.

You can even freeze these (make sure to separate each pancake with parchment to prevent them from sticking to one another) and store them in a freezer safe container or freezer bags and you have pancakes ready to warm and go anytime!

Buckwheat Pancakes

Here’s a few more alternatives to traditional recipes:

  • Carrot Pancakes
  • Cornmeal Waffles
  • Mashed Potato Pancakes
  • Pumpkin Pancakes
  • Zucchini Banana Pancakes

Top with banana, any kind of berry, a little maple syrup or applesauce, and a few walnuts or mixed nuts. Perfect morning pick me up, and you can feel good about serving your kids these, are they are packed with nutrition and flavor with no added fats or artificial sugars.

A little tip: If you don’t have applesauce on hand, you can just blend an apple (keeping the peel on, seeds removed) with a dash of cinnamon. Voila! Fresh applesauce to mix into your batter.

I’d love to hear your feedback in the comments below for this Buckwheat Pancakes recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

Buckwheat Pancakes
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3.48 from 61 votes
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Buckwheat Pancakes

These pancakes are so good topped with blueberries, sliced bananas and a drizzle of maple syrup. Easy enough for every day and great for company, too.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Servings: 4 people

Equipment

  • Measuring Cups and Spoons
  • Glass Mixing Bowls with Lids
  • Non-stick pan
  • Silicone Cooking Utensil Set

Ingredients

  • 1 cup buckwheat flour
  • 1/4 cup cornmeal
  • 1/2 cup old-fashioned rolled oats
  • 1 tbsp baking powder
  • 1/4 tsp salt or to taste
  • 1 tsp Ceylon cinnamon*
  • 1-1 1/2 cup non-dairy milk
  • 1 large banana frozen or fresh (about 1/2 cup)
  • 1/2 cup applesauce
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup optional
  • 1/2 cup chopped walnuts or mixed nuts
  • 1 cup blueberries frozen or fresh
Prevent your screen from going dark

Instructions

  • Mix all of the dry ingredients, buckwheat through cinnamon.
  • If using a fresh, ripe banana, mash it with a fork in a bowl first. Then, mix it in the rest of the wet ingredients, non-dairy milk through maple syrup. (defrost frozen banana in the microwave first.)
  • Pour the wet ingredients into the dry and mix until just combined. Let sit for a minute. The batter will be pretty thick, but you can add a little more non-dairy milk if it’s too thick.
  • Heat a non-stick pan (*see note below) Add a little non-stick spray to a metal pan if using. Drop about 2 large spoonfuls of batter onto the pan. Because the batter is thick, spread them out with the back of the spoon. Flip when edges seem dry.
  • Don’t overcook. This can lead to dryness.
  • Remove to a plate and serve with blueberries, sliced banana, maple syrup (or more applesauce) and nuts.

Notes

*I recommend using Ceylon cinnamon, which has a sweeter, more delicate flavor, because the most common cinnamon, cassia, contains coumarin, a naturally occurring compound that may be toxic to the liver at doses of 1 teaspoon per day for adults and 1/4 teaspoon for children a few times a week. See reference from nutritionfacts.org.
For gluten-free, use gluten-free oats.
Note: some non-stick pans don't work well and need a little vegan butter or light oil to help on the first batch of pancakes. After that, they should loosen from the pan and flip nicely without any more added oil.

Nutrition

Nutrition Facts
Buckwheat Pancakes
Amount per Serving
Calories
376
% Daily Value*
Fat
 
12.5
g
19
%
Saturated Fat
 
1.6
g
10
%
Cholesterol
 
0
mg
0
%
Sodium
 
481.9
mg
21
%
Carbohydrates
 
60.1
g
20
%
Fiber
 
7
g
29
%
Sugar
 
15.9
g
18
%
Protein
 
12.4
g
25
%
Vitamin C
 
6.6
mg
8
%
Calcium
 
120
mg
12
%
Iron
 
3.4
mg
19
%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information is a rough estimate. Values will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it’s recommended that you calculate your own with the actual amount and type of ingredient used.
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Reader Interactions

Comments

  1. Magdalena Kutela

    July 20, 2017 at 1:54 am

    Really yummy! Thank you

    Reply
  2. Rebekah

    August 3, 2017 at 4:13 pm

    Does this recipe call for oat flour, old fashioned rolled oats, or instant oats?

    Reply
    • Diane Smith

      August 3, 2017 at 4:21 pm

      Actually all of those would work, but I like using old fashioned rolled oats for a little extra fiber.

      Reply
  3. Marcia

    August 13, 2017 at 8:35 pm

    What do 3 servings consist of? 1 pancake? 3? As a diabetic on insulin, I need to know what makes 64 carbs per serving. Also, my husband and I love your blog, but we both find the low-contrast text almost impossible to read. Even after increasing the size on my screen, it was difficult to see what I was typing. Thank you for your delightful recipes and photos!

    Reply
    • Diane Smith

      August 14, 2017 at 11:18 am

      I understand your need to know the carbs! Serving size is always tricky. Basically it’s 1/3 of the total recipe so if you make 9 pancakes, one serving would be three. Not sure that helps. I will update the nutrition label soon to something like serving size, 3, 5″ pancakes, that should help. And, thanks for the feedback on the font. I’ve been considering using another one already. Unfortunately, the comment area font is something separate. Not sure if I can change that, but I’m going to check. All the best.

      Reply
3.48 from 61 votes (61 ratings without comment)

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