Fluffy Buckwheat American Pancakes

Fluffy Buckwheat American Pancakes

WOW! What a coup. Usually I adapt a recipe, switching the white flour for gluten free, replacing the cows milk for coconut, getting rid of the sugar – and I expect some sort of major culinary setback. Mostly, cakes do not rise, sauces are not light and breads are wayyy off soft and airy. I guess it just comes with the territory – and  I would much rather eat the slightly more dense, wholesome option than the stodgy refined carb alternative. But still, its a little irksome.

SO imagine my delight and surprise when we made these little pancakes at the weekend and found them to be light, fluffy and nearly ready to float out of the frying pan! Really! Its nothing short of a miracle.

I would really like to jump into your kitchen and show you how these little things puff their chests out as soon as they hit the frying pan and look all proud with themselves – but I’ll just have to trust that you will try it for yourselves.

They are super high in protein, which is great for giving you plenty of energy for the whole morning. Buckwheat is not a type of wheat, confusingly, but actually a seed that is high in both protein and fibre and beneficial for lowering cholesterol and maintaining healthy heart function. Coupled with omega 3 filled eggs and nutrient dense coconut milk, they really are fantastically nourishing for adults and children alike.

There is loads of fun to be had with stacking, decorating and making accompanying flavours. Here I added Coyo coconut yogurt, sauteed apples with cinnamon and stewed blueberries, but also chocolate & tangerine would also be rather delicious as would a tropical pineapple, chilli and coconut variety. The options are endless, so without further ado, here is how to make them.

Ingredients: Makes around 10 small pancakes

80g Buckwheat flour (I use Doves Farm) 

1 tsp runny honey 

2 free range eggs

A pinch of baking powder

60-70ml milk (coconut, almond, cashew or oat milk work well)

A pinch of sea salt

2 tsp coconut oil 

Separate the eggs and mix the yolks in a large bowl with the flour, honey, salt and baking powder. Slowly add the milk, beating to make a smooth batter.

In a separate bowl, beat the egg whites until they form stiff peaks. Fold this into the batter gently until all the egg white is well mixed in.

Buckwheat pancake batter

Heat a large frying pan with a little coconut oil on a medium high heat and then drop in spoonfuls of mixture. (I cooked 4 pancakes at a time). Cook for 2-3 minutes then flip over and cook for a further 1-2 minutes until golden brown.

To make the pan fried apples, I simply tossed apple slices (skin on for extra vitamins) in cinnamon and lightly fried them in a little coconut oil for a few minutes until they started to caramelise.


My daughter also (rather too liberally) slathered hers in honey but they taste good with yogurt, chia jam, nut butter, cacao nibs, fresh berries.. the options are endless. The perfect Sunday breakfast.