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Tasty Tuesday-Buckwheat Pancakes

Buckwheat Pancakes Yield: 8 pancakes


  • ½ cup buckwheat flour

  • 1 cup barley flour

  • 2 teaspoons baking powder

  • ½-1 Tablespoon carob powder, sifted

  • ½ teaspoon salt

  • 2 Tablespoons oil

  • 2 Tablespoons maple syrup, optional

  • 1 cup unsweetened plant-based milk

  • ½ cup water

  • 1 teaspoon vanilla extract


  1. Prepare and preheat griddle to 350°F.

  2. Combine dry ingredients in a medium mixing bowl.

  3. Make a well in dry ingredients.

  4. Add wet ingredients to well in dry ingredients and mix just enough to evenly combine and moisten batter.

  5. Spoon ½-cup batter onto griddle and repeat until griddle is full. Brown on both sides.

  6. Enjoy and Bon Appétit!

Hints: These pancakes may require a longer, lower heat cooking time than traditional pancakes. If cakes are doughy in the center, try reducing heat and cooking longer. I prefer to use a griddle (350°F) because egg-free pancakes need to get to the heat as fast as possible after being mixed. I can get all eight cakes on my griddle at the same time and the pancakes are light and fluffy. Can be frozen but may dry out a little.

Variations: Gluten-Free Buckwheat Pancakes: use gluten-free all-purpose flour in place of barley flour.

Nutritional Facts per pancake:

Calories 114

Fat 2 g

Cholesterol 0 mg

Sodium 169 mg

Carbohydrates 21 g

Fiber 3 g

Protein 3 g

Vitamin D 0 mcg

Calcium 68 mg

Iron 1 mg

Potassium 238 mg

Interested in more tasty recipes?

Order Dana's Start a New YOU!® Cookbook by calling 479-363-6585


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