Healthy Buckwheat Pancakes
These 4-ingredient Healthy Buckwheat Pancakes are fluffy, delicious, hearty, and filling. They’re super easy to make and even easier to eat. And just to take ’em to the next level, these guys are sugar free, high fiber, high protein, gluten free, dairy free, and vegan too!
Every time I think of pancakes, I smile. Not because they are totally freaking awesome moist and taste incredibly delicious, but because I remember how I used to eat them as a child. I would drown my pancakes in that fake Aunt Jemima stuff to the point where there was more syrup on my plate than pancakes. And I never understood why people used plates either, I needed a bowl to hold all that syrup! Kind of like how I wonder why restaurants serve rice on plates with forks rather than bowls with spoons… it just makes more sense to use a bowl.
So last week when someone requested me to make pancakes, I smiled. Not because a silly image popped into my head of me holding a bottle of syrup directly over my pancakes, but because I realized how far I had come in my healthy eating journey. When I was five, I ate the all purpose flour, butter and corn syrup, whereas today, we will be indulging in healthy buckwheat flour, no added sugar or oil, and pure maple syrup!
These Healthy Buckwheat Pancakes are the perfect base for ALL THE TOPPINGS — pure maple syrup, homemade maple syrup, fresh fruit, blueberry compote, peanut butter, Nutella… the list goes on!
Healthy Buckwheat Pancakes
- 60g (½ cup) Buckwheat Flour
- ½ tsp Double-Acting Baking Powder
- 2-4 packets Natural Sweetener (stevia, Truvia, etc.), to taste
- ⅛ tsp Salt
- ½ cup Unsweetened Vanilla Almond Milk (or milk of choice)
- Spray a nonstick pancake griddle with cooking spray and place over medium heat.
- In a small bowl, whisk together the buckwheat flour, baking powder, truvia and salt. Stir in the almond milk.
- Scoop a large spoonful of batter onto the pan, cook for 2-4 minutes or until entire surface looks dry and bubbles no longer pop on the surface. Flip and cook for an additional 2-4 minutes. Do this until all batter is used up.
Serve with enough maple syrup to run Canada dry!
Oh yeah, I forgot to mention that the entire batch of pancakes has only 240 calories and 4.5g fat! Not to mention, 12g of fiber and 11g protein. Totally makes up for what I’m about to show you….
I totally would have given you a sequence shot series of me eating the pancakes, but that would only be fun for me… not so much for you 😉
With love and good eats,
ha ha…great minds think alike hey! even down to the raspberries. I so nearly went for buckwheat (if not for the oat theme) that would have made it even more spooky! 😉
You always take so beautiful photos that they totally make me drool! The sequence shot series was especially a great demostration of the yumminess of these 😉 I have just recently found your blog and I have to admit, I’m obsessed! I click to your site at least a couple of times a day to check if you have any new recipes, so thank you for such a lovely blog 🙂
The pancakes are gorgeous.
And wanna know how I ate pancakes when I was little? With Parkay squeeze “butter” that I would squeeze onto the pancake in concentric circles, then put in a little X in the middle. Um OCD much? Also..whoa that was a lot of disgusting processed butter-like stuff
Ohhh my gossshhhh we were like twins when we were younger! Oh dear, what wonderful memories 😉
yummylo! so pretty. will give these a whirl.
Just bought 2 small packs of buckwheat. These pancakes would be perfect for our weekend breakfast.
I love your recipes 🙂 They always inspire me to eat healthy. Now that Halloween is around the corner, could you possibly make healthy versions of popular candies? I bet yours will be even better than the real deal 😀
Thanks so much! I’ve tried making Snickers and Twix once but the results were somewhat horrifying lol. Once I work up the courage I’ll try making the candy bars again, but I don’t think the recipes will be perfected in time for Halloween :/
I would recommend checking out Fork and Beans, Cara makes nearly every candy and treat possible, and not to mention allergy free!
I just made these pancakes for breakfast, and they were delicious! I made a couple of changes to the recipe, and they still came out perfect. I used soy milk instead of almond, reduced the stevia to just one packet, and added 1/2 tsp. cinnamon to the batter. I topped them with some peanut butter and sliced banana. I can’t wait to make them again, and try your other versions too. Thanks for sharing the recipe.
I’m so glad you liked the pancakes! Adding cinnamon to the recipe sounds delicious, I can’t believe I haven’t tried that yet (oh, and the PB+Banana combo sounds pretty darn good too!)
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Great recipe, thank you for sharing. I’ve been looking for a simple pancake,low ingredient list recipe. Plus they’re gluten free 😉 Almond milk and Buckwheat are to staples in my house. I’ve made these many times . This morning I had a banana so I mashed half and added it. They were great and I always drizzle a little honey or add a smear of peanut butter on top 😉
I think your recipes are great! My only issue or suggestion would be that you give us more info on sugar conversions. This recipe calls for 2-4 packets of Truvia, yet I will be using Stevia. These sweetness also have different packaging. The packets may contain different amounts or strengths of the same sweetener.Stevia for instance, differs pkt or powder ants by brand. If I can start with a sugar equivalent, it would help me. I am new to these sugars & I’m cooking for loved ones with chemo & kidney issues. Thank you.
You can use packeted stevia instead of Truvia if you like. One packet of Truvia = 2 tsp of sugar, and you can google other conversions if you like. Also, Truvia IS a natural sweetener.
Question: What constitutes natural or sugar free when it comes to sweeteners? I’m confused. Trivia’s label states it’s a blend: erythrotol, sugar & natural flavors. If I use it, would this dish still be sugar free? Do the added “natural flavors” still make it natural? I really would like to get this sugar thing right. Thank you.
I’m not sure what Truvia you are using… Truvia’s baking blend contains sugar (so if you use this then your pancakes will have sugar), but the packets of Truvia are sugar-free. Erythritol and stevia do not contain sugar and are natural. Natural flavors are natural, not artificial.
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These pancakes are great! I already made them 2 times! I don’t even use any sweetener in them, just eat it with banana and yogurt and it’s sweet enough. 🙂
Thanks Petra! I’m glad you made the pancakes and I’m so happy you like the recipe 🙂
Great idea with the banana+yogurt topping, I’m definitely gonna try that the next time I make/serve these!
Thanks for your amazing recipes! I have yet to try any baked ones, but I eat the microwaved ones and these pancakes almost everyday.
Do you think any other flour will work for such pancakes for a change?
Can you make these into waffles?
I haven’t tried that but you can try it! These pancakes are pretty soft though, so the waffles won’t be crispy. I hope you like the recipe!
Can you use white flour too?
Just what I needed for our next breakfast, healthy, delicious and pancakes, can’t wait
This is the first time I’ve visited your blog and so far this is the only recipe I’ve tried. Let me just say that they are so good I’ll be looking for more yummy stuff. I was recently diagnosed with celiac, candida, and lactose intolerance. This means that I need to live a sugar, gluten, and dairy free lifestyle. The dairy has not been an issue since I rarely eat it anyway but the gluten and sugar has been an issue for sure. I started this journey a week ago today and have been really craving anything sweet and bread like. These pancakes were perfect!!!! Just enough to cure the craving. I had them with a side scrambled eggs and I must say they were soooooo yummy. I will definitely keep this as my go to recipe for pancakes. I used cashew milk since that’s what I have in my fridge. It’s easy, fast, and healthy. This gets 5 stars from me. Thanks for the great recipe and I look forward to find more.
Cassandra! You just made my day! 😀
Sorry to hear you were diagnosed with celiac, candida AND lactose intolerance, but you’re taking it in such a positive light, it’s great. I’m so glad you like the pancakes (sounds DELICIOUS alongside some scrambled eggs), and I hope you find more and more recipes suitable for your new lifestyle.
Some of my favorite blogs with candida options include Ricki Heller and Whole New Mom.
Wishing you all the best! 😀
Hi. Loving the buckwheat pancakes. Personally I don’t think they need fake sugar added to them and also if you put maple syrup on them they really aren’t sugar free but who cares? If you’re really trying to avoid added sugar but need some sweetness then add a mashed banana to the batter instead.
Love this! I wonder if I can use this recipe for waffles!
i made these this am – followed the directions – I probably poured the almond milk into the ingredients and it looked like sludge when i went to cook it – it seemed very thick – if i had follow the directions would the batter been smooth??
The pancake batter isn’t made with typical white flour, so it looks a bit different. But, the batter should have been smooth. If it was chunky for some reason, just whisk it vigorously until it comes together. This recipe is tried and true, it’s a reader-favorite 🙂
The real question is how the pancakes turned out, not really the batter. If the pancakes cooked into pancakes, you were a success!
I made them today.
That’s strange, no one’s had that issue before. Did you substitute any ingredients? And did you use a kitchen scale to measure?
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Jessica ~ thanks so much for this simple and tasty recipe! It was a treat to be able to have pancakes due to the food restrictions I currently have while healing my “gut”. My daughter enjoyed them as well so we will add this to our gluten free recipes!
Thank you for inspiration! My take:
1/2 cup almond milk
1 ts salt
1 tsp Trader Joe’s baking powder
1-2 Tsp sheep yogurt (very sour)
1/2 cup buckwheat flour
1 clove of garlic, mashed
1 Ts avocado oil
As you see, I made them with no sugar and savory on purpose. God they are good! They did not raise too much but the taste is heavenly. Had some with a bit of hard cheese and basil leaves. (I am no vegan as you see, just trying to stay away from grains and missing things baked very much).
Thank you again.
Wow, that’s so creative! Never would’ve thought to make pancakes SAVORY 🙂
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This is the closest base recipe I’ve found, that I believe, I’ll be able to use… due to multiple allergies a family member has..
I will have to do a littler bit of modification.
I think it might work…
I will come back to give you a update if it works….
And the reasons of which ingredients I’ add or change…
This should be interesting.
Thanks for sharing your recipe.
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Hello from London, UK 😊
I have to switch to a low carb and low sugar diet, for high blood sugar reasons….and just found your site.
These buckwheat pancakes look amazing!
Can I ask two things: how much in grams is a packet of Stevia and does the pancake need sweetening, or cu,d I just drizzle a bit of Troo (syrup made from chicory root and sugar free) on them afterwards, maybe?
Also, do you ever add blueberries to the batter?
Hi Jessica! So glad you found my blog 🙂
A packet of stevia or Truvia weighs 2g. I like sweet pancakes so I always add sweetener to the batter, but you can also just use more syrup on top later 😉
I don’t like blueberries in my pancakes but I’m sure that would work just fine in this recipe!
Another quick UK conversion question! Is a US cup measure 60g for solids and 60ml for liquids? Wondering how much milk to add for 60g of floor. Thanks!
60g is the weight for ½ cup of flour (a solid). Every flour weighs a different amount per cup.
For liquids, 1 cup is almost always 240g or 240mL. For this recipe, you need ½ cup (120g or 120mL) of almond milk 🙂
3-26-20 I just made these, using coconut milk and 2 packets Stevia. Added tons of chopped pecans after mixing everything. Sprayed griddle w-coconut oil. Very good buckwheat pancakes. Lots of pure maple syrup, of course.
Yessssss that sounds delicious!! I’ve gotta try this with coconut milk!! 🙂
Hi! I would love to try these on sat for breakfast. Have you ever added 1-2 eggs to the mixture? I feel like if you don’t have an issue with egg, they might taste even better? Also, if using brown sugar or coconut sugar instead of a sugar substitute, guessing 1/2 mashed banana and 1 tsp is plenty? Curious what you think.
I haven’t tried adding eggs to the mixture but feel free to test it out! I think half a banana plus some coconut sugar would be fine in place of the sweetener I used… and if not, pour on some pure maple syrup! 🙂
These were pretty good. Next time I’ll add a little vanilla extract.
yum, i added egg white beaters. it was a little dry so maybe next time i’ll add apple sauce or banana or pumpkin. mine were made sugar free and low carb, so i didn’t add flour. Next time I will add some oat flour to make it light and less dense.