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Buckwheat Pancakes

These grain free Buckwheat Pancakes are a favorite in our house!  My kiddos ask for them at least once a week and I am not complaining one bit!

Buckwheat Pancakes instantloss.com

Another amazing breakfast recipe for you to enjoy. As most of you could tell, breakfast is my favorite meal of the day. As they say “breakfast is the most important meal of the day” and I take that to heart. 

Ever since I was a little girl, I have always loved breakfast. Pancakes are just one of the many breakfast foods that I enjoy. On my weight loss journey, I had to tweak certain recipes to make them healthy and this is a recipe that I nailed. 

I was not about to give up one of my favorite foods and I’m so glad that I could find this healthy solution. I also love that you can double the recipe and make double the pancakes if your child has a sleepover with their friends.

Did you know that Buckwheat isn’t a grain? It’s actually a seed that is very high in protein and fiber. Despite it’s name it doesn’t actually contain any wheat or gluten which makes it an awesome option for breakfast! 

I hope everyone in your family loves these pancakes just as much as everyone in my family does. 

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If you make this recipe please share a link to the recipe online and tag me (@instantloss)! I love to see what you are cooking up in your kitchen! 

For a variety of other amazing recipes, pick up a copy of one of my cookbooks at your local bookseller! The Instant Loss Cookbook tells the story of how I lost 125 pounds in one year, just eating real food at home! Our second cookbook, Instant Loss Eat Real, Lose Weight just hit stores and is a National Best Seller! It focuses on how to ditch the diet mindset, heal unhealthy habits, and repair your relationship with food! Packed full of 125 NEW recipes, it is a must have for every healthy cook! 

4 from 1 vote

Buckwheat Pancakes

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Ingredients

  • 1 3/4 cups Buckwheat Flour
  • 1.5 tsp Baking Powder
  • 3/4 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 4 Eggs
  • 2 tbsp Coconut Oil
  • 2 tbsp Raw Honey
  • 1 tsp Pure Vanilla Extract
  • 2 cups Almond Milk
  • 1 tsp fresh squeezed Lemon Juice

Instructions

  • Pre-heat pancake griddle or cast iron pan.
  • Place all ingredients in a bowl and whisk.
  • Liberally grease your pan with coconut oil and using a 1/4 cup spoon batter onto your preheated surface.
  • When little bubbles start to appear all over the surface of your pancake, it's time to flip. Adjust head accordingly.
  • Enjoy pancakes with a drizzle of Grade A or Grade B Organic Pure Maple Syrup.
Author: Brittany Williams

16 Comments

  1. These pancakes are really good! You won’t even miss all the bad stuff out of them! They are so easy to make and def worth the try!! 🙂

  2. These turned out better than I expected. I really liked them!
    I made them for my friends 3 y/o who has gluten sensitivity and he kept asking for more! I sent this recipe to her.

  3. We tried this today and they were very good. My family was very hesitant to try but once it hit their mouths they wanted more. ☺

  4. We always have to sub out coconut, and almond milk (treenut/peanut/soy/dairy allergies) with rice milk or olive oil. Is that the best alternative or is there something you have discovered that would be better with a little more flavor? Please and thank you😁

  5. Made these for the first time this morning. Kids devoured them! So great to find a tasty gluten free alternative! Next time I think I will melt the coconut oil first. It was a little chunky 🙂

  6. Hi, my pancakes came out darker then yours pictured. Has that ever happened to anyone or could it be the brand of flour? I used Bob’s Red Mill Organic Whole Grain Buckwheat flour.

  7. Did you recently update this recipe? The last time I tried to make these they didn’t turn out but all the measurements were different.

    Did you update any other recipes, want to make sure I have them all correct before I try any others 🙂

    Thanks!

  8. I’m a little late to the game but do you know if these freeze/thaw well? I’d like to make a double batch and freeze for those busy mornings. Thanks!

  9. 4 stars
    Made these this morning and they passed the toddler taste test. I found the batter to be a bit runny and it did not make a circular form in my pan. I added a bit more flour in order to thicken it up and it was wonderful. My toddler loved them and I enjoyed them as well. As they make quite a few pancakes, we will be freezing half of the leftovers and enjoying them again tomorrow morning. Thank you for sharing such a simple recipe.

  10. Subbed the buckwheat flour for oat flour and they were super good!! 🙂 Works with The buckwheat waffles too. Brittany said her husband had tried this before too! 🙂

  11. Has anyone tried these with flax eggs. I need to adapt most recipes for my vegan daughter and sometimes flax eggs don’t turn out as well. Thanks!

  12. We make the waffle version every Sunday morning. They are scrumptious. Can you tell me what the lemon juice is for? We make it without the lemon juice because I keep for getting to buy lemons.

    1. Hi Sherri,
      Thanks so much for reaching out! The lemon juice is used in the recipe to activate the baking soda/baking powder.

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