Buckwheat Pancakes with Warmed Berries

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My version of pancakes growing up was basically a plate of white flour and sugar topped with double cream and extra sweet maple syrup… no wonder I felt gross afterwards. But forward 10 years and these little crispy beauties leave me filling full without the bloat!

Buckwheat flour became a staple in my pantry when I cut out wheat. Buckwheat is actually a seed, and when ground becomes a great flour for baking purposes. Buckwheat is high in protein, fibre, magnesium and potassium, and actually contains phytonutrients which protect the heart. 

I like my pancakes crispy so I make a runny mixture and sometimes roll them up with the fillings like a crêpe. But if you like them fluffy and thick, add an extra 2 Tbs of buckwheat flour to the batter. Double the mixture and store in an airtight container to last the week!


Ingredients (Serves 2)

  • 1/2 Cup buckwheat flour (+2 Tbs for a thicker pancake)

  • 1/4 tsp baking powder

  • 1/4 tsp baking soda

  • 1 Tbs Rapadura Sugar

  • 1/2 cup almond milk (or milk of choice)

  • 1 egg

  • 1 tsp vanilla essence

  • 2 heaped tsp Hydrolysed Collagen (optional)


  1. Combine all the dry ingredients in a bowl and then add in the wet ingredients

  2. Grease fry pan with coconut or olive oil. Add desired amount of mixture to hot pan and wait for bubbles to form then flip.

  3. Serve with your favourite healthy toppers (see mine below!)

Healthy Toppers:

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Becky Jane

Certified Clinical Nutritionist // BHSc Nutritional and Dietetic Medicine