Buckwheat Pancakes

Buckwheat Pancakes

The other day was Shrove Tuesday, also known as Pancake Tuesday. I couldn't find a great recipe for gluten free, low sugar pancakes, so I came up with my own. It’s quick and easy, and a great "sometimes" treat.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Dessert, Snack
Servings 4 standard sized pancakes


  • 3/4 cup buckwheat flour
  • 1/4 cup arrowroot flour
  • 2 tspn baking powder (gluten free)
  • 1 pinch salt
  • 1 cup coconut milk (or milk of your choice)
  • 2 eggs
  • 1 tbsp maple syrup
  • 1/2 tspn vanilla essence
  • 1 tspn ghee, butter or macadamia oil


  • Place all dry ingredients a mixing bowl and mix together.
  • Add milk, eggs, maple syrup and vanilla essence. Beat together until batter is smooth.
  • Heat a frying pan on medium heat until the pan is hot.
  • Add the ghee/butter/macadamia oil to cover the pan.
  • Ladle enough batter into the pan to make a pancake of your desired size.
  • Allow the pancake to cook until bubbles appear on the surface, then flip.
  • Cook for another minute or so, and check to see if it is cooked to your liking.
  • Remove the pancake from pan and repeat the process until all the batter is used.
  • Serve with your favourite healthy toppings; I used coconut yoghurt and blueberries.


  1. I use a wrought iron frying pan.  See this article for more information on kitchen tools.
  2. I use a pastry brush to ensure the frying pan is well covered with the melted ghee.
  3. The pan can sometimes get too hot.  If the ghee starts to burn, remove the pan from the heat for a minute or two, then place it back on the stove at the lowest temperature.  You may need a little more ghee if the pan becomes dry.
  4. This recipe makes eight medium sized pancakes, or four standard sized pancakes.