Fluffy Buckwheat Pancakes

Treat yourself to a stack of these buckwheat pancakes. I used half buckwheat and all-purpose flour for a fluffy texture. You can also just use buckwheat flour for a nutrient dense nutty profile.


  • 1 cup buckwheat flour
  • 1 cup all purpose flour
  • 3 tbsp unsalted butter
  • 3 tbsp sugar
  • almond and cashew milk (milk of choice)
  • 1 egg


  1. In a large bowl mix the flour, sugar, baking soda.
  2. Then pour in the melted butter and stir.
  3. Beat the egg and add to the mixture.
  4. Add milk slowly whilst whisking.
  5. Heat some oil/butter in a pan and griddle.
  6. Ladle the batter on and smooth out to the size you like.
  7. Flip the pancakes after about 1-2 minutes or until golden.
  8. Repeat until you have a stack, and you can slather on your favorite spread.

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