Buckwheat Pancakes are the perfect weekend treat and not only taste great, but they are full of nourishing ingredients.
Despite having wheat as part of its name, buckwheat is a gluten-free grain with an impressive nutritional profile. It’s a good source of fibre and compared to other grains, is a good source of protein too. Buckwheat Pancakes are easy to make and if you make too many, you can just reheat them again later.
Buckwheat is an amazing source of magnesium and vitamin B3 – two nutrients that are crucial for a good night’s sleep. Magnesium is the ultimate relaxer for the central nervous system and vitamin B3 is a precursor to the production of neurotransmitters, serotonin and melatonin.
BUCKWHEAT PANCAKE RECIPE FAQS
If this is your first time making this recipe or you have a question, please take the time to read through my FAQs for some extra tips, nutrient and allergen information.
What nutrients does the Buckwheat Pancake recipe contain?
Buckwheat is a good source of magnesium, manganese, copper, vitamin B3, carbohydrates and protein.
I don’t have Buckwheat flour, can I substitute it for something else?
I haven’t tried and tested this, but you could try substituting for other flours such as plain flour, gluten-free plain flour, or oat flour.
Is this recipe Low GI or GL?
Buckwheat has a GI of 49 and a GL of 15 and is classified as medium GI or GL (sourced from https://glycemicindex.com/gi-search/).
Is this recipe Low FODMAP?
Buckwheat flour is classified as low FODMAP.
Can I use this recipe for my weekly meal prep?
Buckwheat Pancakes can be made in advance and reheated in the microwave for 40 seconds. Store refrigerated in an airtight container and use within 2 days.
What is this recipe free from?
This recipe is gluten-free.
- 2 cups buckwheat flour (or 240g)
- 3 eggs
- 1.5 cups unsweetened almond milk (360 mls / or milk of your choice)
- ½ tsp baking soda
- 1 tsp coconut oil (or extra virgin olive oil)
- Sift buckwheat flour into a large bowl or jug.
- Add baking soda and mix through.
- Slowly add milk and using a whisk or a fork mix the flour mixture and milk together.
- Once you have added all of the milk, whisk the eggs and add to the mixture.
- Again, whisk thoroughly to ensure all ingredients are mixed together.
- Heat a non-stick frying pan and add a small amount of coconut oil or extra virgin olive oil to lightly coat the pan.
- Once the oil is heated pour any excess into a mug and leave to one side.
- Pour in your pancake mixture and watch for bubbles to start rising and then flip to cook through the other side.
- Pancakes will take a couple of minutes on either side.
- This pancake mix makes around 12 pancakes depending on the size of your pour.
- Add your favourite toppings. My go-to's are bananas, mixed berries and maple syrup.
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Amy Savage is a qualified Nutritionist with a Bachelor of Health Science in Nutritional & Dietetic Medicine specialising in skin health and is available for consultations online. Email firstname.lastname@example.org for further details.