How To Make BuckWheat Pancakes

Who would of thought  Pancakes could be so Healthy?

Thanks to the buckwheat flour, these pancakes possess a light and airy consistency that quietly surrenders to the pressure of a fork and soaks up maple syrup like a sponge.

Buckwheat, a gluten-free option, has a delicate, almost nutty flavour all its own. 

The pancakes pair well with berries, as shown here, or with a healthy swipe of organic maple syrup.

Helpful Tips

The Key to making the perfect Buckwheat pancake is a HOT pan and a good spoonful of Ghee. 

Buckwheat Pancake Recipe


  • 1/4 cup Buckwheat flour
  • 1 tbsp Almond milk
  • 1/2 cup Water
  • 1/4 tsp Cinnamon powder
  • 1/8 tsp Cardamom powder
  • Ghee for frying (optional)


  • Milk all ingredients, adding water a little at the time to make a smooth runny batter.
  • Heat any non-stick pan to low heat
  • Pour on 2 tablespoons of batter & spread to make a pancake. ( Note: spread it as thin as
    possible, like crepe.)
  • Optional: When bubbles start appearing on surface of pancake, spoon 1 teaspoon of ghee around edges to loosen.
  • Turnover and cook other side, spooning ghee (optional) around edges to make crisp.
  • Serve with maple syrup

Serves: 1

Prep time: 3 mins

Cooking time: 10-15 mins

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