Buckwheat Pancakes

Sep 26

Hola Familia!

It’s National Pancake Day and I’ve got something delicious to share with you today; one of my all-time favorite breakfast recipes: Buckwheat Pancakes! These pancakes are not only super tasty but also packed with nutrients, making them a great way to start your day. Plus, they hold a special place in my heart as they were the very first menu item at my vegan health café, Coconut Hut. So, let's dive in!

What’s Buckwheat, Anyway?

What is buckwheat? Despite the name, buckwheat isn’t actually related to wheat at all. It’s a gluten-free seed that’s often mistaken for a grain because it’s used in similar ways. Buckwheat is a powerhouse of nutrition, boasting high levels of protein, fiber, and essential minerals like magnesium and manganese. It’s also rich in antioxidants, making it a fantastic choice for anyone looking to up their nutrient intake.

And just to clear up any confusion, buckwheat isn’t a type of wheat, so if you’re avoiding gluten, you’re in the clear! It’s actually more closely related to rhubarb and sorrel, which is pretty cool, right?

Why Buckwheat Pancakes Are So Smart

Using buckwheat in pancakes is a genius move (if I do say so myself) for a few reasons. First, it adds a nutty, earthy flavor that makes your pancakes stand out from the usual crowd. But it’s not just about the taste, buckwheat is a slow-digesting carb, meaning it gives you steady energy throughout the morning. No more mid-morning crashes!

In this recipe, we’re using ground flax seeds to make a flax “egg,” which helps bind the pancakes together. This is a common vegan baking trick that not only works great but also adds all the health benefits of flax seeds to your meal. You’re getting a dose of healthy fats, fiber, and hormone-balancing lignans all in one delicious bite.

The Recipe: Buckwheat Pancakes

Okay, let’s get down to business. Here’s what you’ll need to whip up these delicious pancakes:

WHAT YOU NEED:

1 cup buckwheat flour
1 1/2 bananas
1/2 cup of ground flax seeds (or blend whole flax seeds in a dry blender)
1/2 cup hot water (for the flax seeds)
1 cup milk of your choice (I love using organic soy milk for that extra protein)
1 teaspoon baking soda
Pinch of salt
1/4 cup of liquid sweetener (like maple syrup, agave, or coconut nectar)
1/4 teaspoon cinnamon
Coconut oil or butter for cooking

INSTRUCTIONS:

1) Prep the Flax Seeds: Start by making your flax “egg.” In a small bowl, mix the hot water with the ground flax seeds. Stir it up and let it sit for a few minutes. It’ll thicken up and get a bit gel-like, which is exactly what you want. This will help bind your pancakes together, giving them a great texture.

2) Blend the Wet Ingredients: While the flax mixture is doing its thing, grab your blender. Add the milk, liquid sweetener, and banana. Blend until the banana is fully incorporated, and everything is smooth. This is going to be the base of your batter, and it’ll add a lovely natural sweetness.

3) Mix Everything Together: Now, add the buckwheat flour, baking soda, salt, and cinnamon to the blender. Finally, toss in the flax mixture. Blend everything until smooth. You might need to stop and scrape down the sides a couple of times to make sure everything is well combined.

4) Cook the Pancakes: Heat a little coconut oil or butter in a non-stick pan over medium heat. Once hot, pour in about 1/4 cup of batter per pancake. Cook for 2-3 minutes on one side until bubbles start to form on the surface, then flip and cook for another 2-3 minutes on the other side until golden brown and cooked through.

5) Serve and Enjoy: Stack your pancakes high, top them with your favorite goodies (I love fresh berries and a drizzle of maple syrup), and dig in!

A Little Nostalgia

Chocolate Buckwheat Pancakes!
Just add ¼–½ cup of raw cacao powder to your batter and top it with almond butter and hemp seeds for a rich, chocolatey twist that’s still wholesome and nutrient-dense. Perfect for when you want to indulge your sweet tooth while keeping breakfast balanced.

These buckwheat pancakes aren’t just delicious, they’re a little piece of my journey. When I opened my own cafe, my goal was to create a space where people could enjoy delicious, nourishing food that made them feel good from the inside out. These pancakes were the very first item on the menu, and they quickly became a customer favorite. I loved seeing people’s faces light up when they tasted them for the first time, knowing they were enjoying something that was both tasty and good for them.

So, whether you’re a longtime buckwheat fan or trying it for the first time, I hope you love these pancakes as much as I do. They’re simple, wholesome, and perfect for starting your day with a little extra energy and a lot of love.

Stay bright, stay nourished,

Deslie