Buckwheat Pancakes

Prep 15 mins

Cook 10 mins

Servings 1-2


  • 1/4 cup / Buckwheat flour
  • 1 tablespoon / Almond milk
  • 1/2 cup / Water
  • 1/4 teaspoon / Cinnamon powder
  • 1/8 teaspoon / Cardamom powder
  • Ghee or coconut oil for frying (optional)
  • Maple syrup


  1. Mix all ingredients, adding water a little at a time to make a smooth runny batter
  2. Heat a non-stick pan to low heat
  3. Pour on 2 tablespoons of batter and spread to make a pancake
    (NOTE: spread it as thin as possible like a crepe)
    OPTIONAL: when bubbles start appearing on surface of pancake, spoon 1 teaspoon of ghee around edges to loosen

  4. Turnover and cook the other side, spooning ghee (optional) around edges to make crisp
  5. Serve with maple syrup

use coconut oil

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