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Buckwheat Pancakes

These pancakes are gluten free, dairy free, egg free and can be made nut free with a few simple substitutions. They are made with buckwheat flour, which is a seed not a grain, and even though the word 'wheat' is in the name, it is naturally gluten free.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Baked Goods, Breakfast, Snack
Cuisine American
Servings 4


  • 1.5 cups buckwheat flour the lighter the color, the milder the flavor
  • 1 cup non dairy milk any non dairy milk, or regular milk works here
  • 1 tbsp baking powder
  • 2 tbsp maple syrup honey or agave can be used here too
  • 3/4 cup plain coconut milk yogurt
  • 1/2 tsp cinnamon
  • 3 Tbsp water


  • Combine all dry ingredients in a medium mixing bowl. Whisk gently to combine. 
  • Then add in all wet ingredients except the water and stir until blended and creamy.  Be careful not to over-mix as it will make the battery too dense.  You can add the water one tablespoon at a time if your batter is too thick.  You want it to drip off the spoon slowly, not too runny, not thick and sticky without movement. 
  • Heat a frying pan or skillet, grease with whatever you like to use (I prefer GF, olive oil based cooking spray).  When the pan is warmed up, use a ¼ cup measuring scoop to pour out pancake batter. 
  • I like smaller pancakes because they cook faster, are easier to flip, and more evenly all the way through.  Well, and my son loves them small!   
    Cook for a few minutes on each side until you see little bubbles forming, or until they start to brown and then flip. 
  • Repeat until batter is gone.  This recipe should make 10-12 pancakes depending on the size.   
  • Serve with your choice of maple syrup, agave, honey, or other buttery topping. A side of fruit or sausage/bacon is also very nice with this dish.
  • Optional add ins: you can add in 2 Tbsp of chocolate chips, chopped walnuts or chopped pecans
Keyword breakfast, buckwheat, egg free, gluten free, pancakes, yogurt