Buckwheat Pancakes

A superstar nutrient food, buckwheat is high in fiber as well as each of the eight essential amino acids (the term “essential” refers to compounds our bodies cannot make and must be obtained through diet). And when you consider that buckwheat is also rich in omega-3 fatty acids, B vitamins, phosphorus, potassium, iron, and calcium, well, could there be a better way to start your day? But there’s one last thing: Buckwheat HAS NO GLUTEN and is not a cereal grain so is fine for people who have developed gluten or grain sensitivities and allergies.

Actually, buckwheat is not a grain at all. Buckwheat comes from a plant in the sunflower family. Recent studies credit buckwheat with the ability to stabilize blood sugar in diabetics and to encourage the growth of probiotics—or friendly bacteria—in the digestive tract, crowding out the unhealthy and toxin-producing bacteria resulting from consumption of processed food, medicines or other stressors.

Serves 4


2 eggs
1 Cup buckwheat flour
1 Cup coconut milk yogurt
1 tsp baking soda
¾ tsp salt
1Tbs olive oil

Serve with real butter, fresh fruit or real maple or birch syrup (let’s all agree that we will never, ever, ever use that cheap corn-syrup-made imposter stuff, OK?)


1. Preheat a griddle over medium heat. Your griddle is hot enough only if a drop of water sizzles immediately on contact.
2. Mix all ingredients until moist.
3. Pour batter onto griddle and cook over medium heat a minute or so until bubbles appear throughout the pancakes.
4. Flip pancakes and cook one minute longer (and no more). Both sides should be visibly golden brown even though the batter was dark. If the pancakes are getting too dark, turn down the heat just slightly.
Serve topped with real Maple syrup, butter, fresh fruit…

Coconut: omit half cup of buckwheat flour and substitute 1/3 cup coconut flour.
Almond: omit half a cup of buckwheat flour and substitute 1/2 cup almond flour or meal–this makes a much lighter pancake for those who think buckwheat is too strong.


Copyright © 2011 Marie Sternquist Cecchini. All Rights Reserved

8 Responses to Buckwheat Pancakes

  1. Pat says:

    Buckwheat was my first shift away from plain-starch-flour to protein-flour. I told the kids it was “rustic” and we studied colonization. But it is still starch mostly, right? So if my goal is weight loss then I still should limit?

  2. Adelaide says:

    Changing your diet is a lifestyle, article it will help
    you to stick to it. Playing Wii can help too.

  3. Margarito says:

    In order to benefit from eating fast foods we normally think we must head to the gym for about 45 minutes! But there are some basic rules: eat 5 smaller meals to control your blood sugar is a myth. Our blood sugar stayed more stable when we didn’t have convenience food on every block.

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  6. Louis Nunez says:

    Great article on Buckwheat pancakes. Who wrote this article?

    Impressive the way it was made very easy to read and also very informative. The intention to educate but not leave any mis-understood words is apparent. Seems that way to me!

    Does anyone know of a restaurant that serves Buckwheat Pancakes?

    • adventurer says:

      Thank you! I wrote it 😉 and… I also photographed them so you could see how they look. Restaurant? Haven’t found that yet, for some reason even the “health” world is still mixing in wheat or soy or non-gluten cereal grains (so they can capitalize on the label “gluten free”) without real thought to why cereal grains are harmful to the body. For more on that, I direct you to my recent posts here and here.

  7. Susie Golds says:

    I love the almond flour with the buckwheat flour. Since my husband does not like pancakes, I make a batch up and keep the extra pancakes in the refrigerator for the next few days breakfasts!

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