Blueberry Buckwheat Pancakes

Welcome to a sweet breakfast! Sweet and nourishing is the best combination ever.

What’s amazing about buckwheat is that it is not technically a grain, but a pseudo grain. This means it is higher in protein and fiber and makes it really easy to digest. If you are intolerant to gluten and grains, buckwheat might just be your answer. It is extremely hearty and sustaining. What I love most about these pancakes is that they leave you feeling nourished and not bloated! A huge plus when it comes to a sweet breakfast!




Blue Berry Buckwheat Pancakes

Prep Time
Total Time


  • 2 cups sifted buckwheat flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons baking soda
  • 2 teaspoons maple crystals or coconut sugar
  • 3 tablespoons apple-cider vinegar
  • 2 cups rice milk or coconut milk
  • 1 to 2 very ripe bananas, mashed
  • 1 cup fresh or frozen organic blueberries
  • 1 tablespoon coconut oil


1) In a small bowl, combine the buckwheat flour, baking powder, salt, baking soda and maple crystals. Set aside.

2) In a large bowl, combine the apple-cider vinegar and rice milk. Let sit for 5 to 10 minutes, then add the mashed banana.

3) Add the dry ingredients to the wet ingredients. Beat only until blended.

4) Add the blueberries.

5) Heat the coconut oil on a griddle. Using a 1-ounce ladle, pour the batter onto the greased griddle. Cook the pancakes until the bubbles in the batter break on the surface; flip and cook until browned. Repeat until you're out of batter.

6) Serve on a plate and top with maple syrup, cinnamon, fresh fruit, coconut yogurt, or cashew cream.

Vary It!

Try these pancakes with different fruits, such as cranberries or strawberries, or make the even more decadent by adding some non-dairy chocolate chips. You can also substitute another gluten-free or whole grain flour such as brown rice or oat flour for the buckwheat flour.

Bonus tip!

Add some homemade coconut whipped cream on top of these pancakes. Here is what you do. Put a can of organic full fat coconut milk in your fridge overnight. The next day, remove the cold coconut milk into a large bowl. Add in some sweetener (either 1 teaspoon coconut sugar or a few drops of stevia), cinnamon and vanilla. Then take a handheld blender and whip the cream until it is thick and frothy. Layer this goodness on your pancakes for a perfect topping!


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