Very Berry Buckwheat Pancakes

Buckwheat Pancakes

Honestly, who doesn’t love to wake up to a pile of hot, fluffy pancakes?  But, really, all that white flour, especially when covered with mounds of butter and imitation maple syrup is not exactly the Breakfast of Champions.  This is where buckwheat pancakes can come in handy.  It can offer you a guilt-free way to enjoy pancakes once again for a weekend treat, knowing that you’re doing your body a favor by starting your day with a nutritious breakfast packed with protein, iron, lots of B vitamins, and the eight essential amino acids.

Contrary to popular belief (and its misleading name), buckwheat is not a wheat at all.  In fact, it is a fruit seed, related to rhubarb and sorrel, which means that it’s entirely gluten-free.  The Russians have used buckwheat for centuries in their blinis, and the French in the Brittany region would not think of making savory crepes without it.  Even people in Nepal, Japan, Belgium and the Ukraine have buckwheat as a staple in their diet, so get with the times, get on board, and try this if you haven’t already!

Ok, let’s be honest.  What’s the main problem encountered when trying to make pancakes healthier and more “whole grain”?  They can get heavy like a rock, and it ruins the whole pancake vibe.  If you’ve experienced that problem, we have a trick with separating the egg white that will fix all of your issues, and give you fluffy, nutritious pancakes in no time.

Your new problem?  Everyone in your house eating them faster than you can make them!

Very Berry Buckwheat Pancakes
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Buckwheat has a lovely rich brown color, and a very distinctive earthy/nutty flavor all of its own. Enjoy these delicious pancakes guilt-free!
  • 1 cup of buckwheat flour
  • ¼ tsp. baking soda
  • 1 tsp. baking powder
  • ¼ tsp. sea salt
  • 1 tbsp honey or maple syrup
  • 1¼ cup milk of choice (cow, goat, almond, rice, soy)
  • 1 tablespoon oil (macadamia nut oil works well with buckwheat)
  • 1 egg (separated)
  • 1 ½ cup fresh berries (strawberry, blueberry, raspberry, or a mix of all)
  • Oil for pan
  1. In a medium-sized bowl, whisk together your buckwheat flour, baking soda, baking powder and salt.
  2. In a separate small bowl, combine the egg yolk, sweetener, and oil to the milk, and whisk well.
  3. Pour the liquid into the dry mix. Thoroughly combine all ingredients. If the mixture seems too heavy or thick for your liking, feel free to add more milk or even some water. Ideally, it should drip slowly but easily from a spoon. Add your berries.
  4. For best results, use an electric hand whisk to whisk up your egg white until it is just set and relatively solid. You will then gently fold egg white in to the pancake mix just until it combines – no more! If you over-mix you’ll lose the wonderful fluffiness of the pancakes.
  5. Heat up your pan, and evenly add oil to your pan. Pour in the desired amount of batter (some people like big pancakes, and kids often like a platter of tiny ones). Cook over medium heat until holes bubble up in the top of the pancake. Flip, and cook for a few seconds more. Remove and keep warm either in oven until you are ready to eat.
  6. Repeat with remaining mix.
  7. Top with extra berries, maple syrup, crushed almonds, anything you like. Enjoy!
Tips: 1. Use the milk amount as a rough guide. Depending on the type of milk you use, you might need more or less to get your desired consistency. Feel free to use almond milk, goat’s milk, rice milk or cow’s milk 2. As soon as you fold in the egg white, get cooking. 3. Use a heavy pan. 4. Oil your pan well to keep pancakes from sticking, and make sure you see bubbles throughout the pancake before you try to flip them. 5. Keep pancakes warm in the oven on super low heat while you finish cooking them all. 6. Use cookie cutters to cut them out in shapes when you are done. Starting your day out with buckwheat pancakes is good…but starting your day out with heart-shaped pancakes is just plain awesome!

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6 thoughts on “Very Berry Buckwheat Pancakes

  1. Who is going to have macadamia nut oil in their cupboard? You wont notice any taste diff between that and grapeseed oil at all

    • HI April, I think if you’ve mastered the substitute it should be fine. I have got better with the chia/flax egg over time – at first I was terrible at it -,so if you’re used to that substitution I think it would be fine :)

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