Gluten Free and Healthy Buckwheat and Coconut Pancakes

Did you know buckwheat is Dr. Perricone’s No. 5 superfood? Many people think of buckwheat as a grain, but it’s not, and it surpasses rice and wheat and corn in terms of nutrition and low glycemic index.
Buckwheat pancake gluten free

The roasted buckwheat, or kasha, is dark brown and with a nutty flavor, and you can find it in the flour/baking section of your health store or supermarket.

My first attempt with buckwheat failed – strawberry muffins. Though the muffins looked great, the consistency was very gritty. No seconds for me there!

But I gave it another shot after I continued reading and learned that buckwheat packs a lot of protein with relatively low calories. And: 1) its proteins and the relative proportions of its amino acids make buckwheat the best cholesterol lowering food studied to-date; 2)buckwheat reduces and stabilizes blood sugar levels following meals – key in preventing obesity and diabetes.

As it was Sunday, and I was feeling the call of the waffle/pancake monster, I decided to put my wonderful new find to the test.

These Buckwheat and Coconut Nectar pancakes are really filling, and the combination of both flavors in every bite is more than satisfying! You can replace coconut milk and coconut nectar for almond milk and maple syrup, but there’s something super special about the original recipe. Give it a shot!

If you have it handy, I would also try Nutella as a topping, or PB2 and jam. Delish.

Have a great week everyone!

Buckwheat gluten free pancakes they are delicious!

Save trees: Print the recipe and see the nutritional info.


Makes 8 small pancakes

  • 1 cup buckwheat flour
  • 1/2 cup brown rice flour
  • 1.5 tbs. powdered stevia
  • 1.5 tsp. baking powder
  • 1 tbs. arrowroot starch
  • 1.5 tbs potato starch
  • 1 cup of original almond milk
  • .5 cup full fat coconut milk
  • 1/3 cup of water
  • 2 tsp of flaxseed meal in 3 tsp of hot water
  • coconut nectar for topping
  • others: bananas, blueberries


Use a sifter for all the dry ingredients; combine in a bowl. In another bowl mix all the wet ingredients, inclusive of the flaxseed and the water. Add to dry ingredients and mix well till smooth. If the batter is not smooth, add a little bit more water. It should be denser than normal pancakes.

In a large pan on medium heat, use coconut oil or PAM and lightly coat it. Cook each pancake around 2 minutes on each side. Do not pile up after cooked or they will get soggy. Enjoy alone or with your favorite toppings!