Buckwheat Pancakes

Pancakes can form part of a healthy diet but watch out for the toppings. Tempting as it is to load them with sugar or Nutella, here's your chance to make them helathy + delicious. My favourite toppings include slow baked apples or pan-roasted bananas. How about fresh blueberries or why not try a savoury version with crispy bacon!


Buckwheat flour may not be a familiar ingredient but let me introduce you. It is amazing for making pancakes.


Despite the name, buckwheat is not actually a wheat grain, but the seed of a fruit related to the rhubarb plant and therefore naturally Gluten Free. Doves Farm is a brand of Buckwheat flour you can buy from the supermarket. It contains 4 x the amount of fibre as regular flour. It is also an excellent source of magnesium, (nature's tranquiliser) + an important mineral for combatting stress and anxiety.


If you are following a vegan diet you will be interested to learn that buckwheat contains 8 of the 9 essential amino acids, making it an excellent non-animal source of protein.


Unlike plain white flour, buckwheat will not cause large spikes in your blood sugar levels. All in all a top ingredient to have in your larder for Shrove Tuesday and any weekend brunch.


Why not try them with my delicious cherry chia pots - see the recipe link below x


3 eggs

125g Buckwheat Flour (this is Gluten Free)

1 tsp honey

pinch of Baking powder

140 ml Organic Milk

Sea Salt


If you want these pancakes to be really fluffy then I recommend this first step! After all! What is more fun than delicious pancakes on a miserable wet day!


1. Separate the eggs and whisk the egg whites in a bowl until light and fluffy.

2. In a separate bowl, add the egg yolks, buckwheat flour, hone and banking powder with  a pinch of sea salt and mix thoroughly.

3. Gently fold in your whisked egg whites.

4. Heat a pan and gently drop spoonfuls of mix into the pan, cooking for 2 mins on each side.


Served above with fresh blueberries and a dash of maple syrup


Camilla x

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