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Buckwheat Pancakes

These gluten-free buckwheat pancakes are deliciously light and boast a nutty flavour.



  • 120g/4.2oz buckwheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 1 egg
  • 225ml/7.6fl oz buttermilk
  • 1 teaspoon vanilla extract
  • 2 tablespoons honey or maple syrup


  1. In a blender, add all the dry ingredients and give a good stir to combine.
  2.  In a jug, mix together all the wet ingredients until well combined.
  3.  Add the wet ingredients to the dry and give a good blitz until everything is smooth.
  4. Heat a large frying pan and, once hot, brush with some oil, butter or coconut oil. Using a ladle, pour the pancake batter onto the hot pan, ensuring each pancake is kept about 5cm apart from each other. It’s best to keep them small.
  5. Cook for a couple of minutes until bubbles start to appear. Flip and cook on the other side for another minute or so, until golden brown.
  6. Keep the pancakes warms in an oven until all the batter is used up.


Tip: Replace the buttermilk with unsweetened almond milk for a dairy-free alternative.