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Buckwheat Pancakes

Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 pancakes


  • 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.
  • ? Don't forget to tag me in your photos @amysavagenutrition ?

Course Breakfast