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Buckwheat Pancakes

Buckwheat is not a grain but a fruit seed! It is high in rutin and quercetin some incredible antioxidants and is a high quality protein with all 8 essential amino acids.


  • 250g buckwheat flour

  • 50g freshly ground flax seed or an egg

  • 450ml chosen milk

  • Oil

  • Salt

  • Topping ideas:

    • Berries, nut butter

    • Lemon and honey

    • Avocado and roast tomatoes


01: Tip the buckwheat flour and ground flax seed or egg into a large mixing bowl with a pinch of salt. Slowly pour in the milk till combined into a smooth batter. Add more milk if the mixture looks too thick.

02: Heat a little oil or butter onto the base of a frying pan and warm to a medium-high heat. When the pan is hot, ladle a little of the pancake batter into the pan. Swirl the batter around to pan to create a thin layer (adding a little more batter to fill any gaps). Cook the pancake for 2 mins, till set and golden underneath. Use a spatula to carefully flip the pancake over, then cook for a further 2 mins.

03: Slide the cooked pancake onto a warm plate, and cover with a clean tea towel to keep warm. Repeat with the remaining pancake butter.

Top with your favourite pancake toppings.


The french pancake galettes use buckwheat flour so you can look there for inspiration too, I love a spinach, egg and mushroom one!

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