Fluffy Buckwheat Breakfast Pancakes


If you follow my blog you’ll know Sunday mornings are all about pancakes in my house and over the years I’ve tested many.  This is one of our favourite’s because the texture is really light and fluffy and they make a really great batter to cook.  I use a cast iron skillet and then add chocolate avocado puddings to each layer for a really creamy chocolate sauce, recipe is here.  Try some other toppings such as banana and maple syrup or a berry compote for the perfect weekend pancake.

Fluffy Buckwheat Breakfast Pancakes
Recipe type: Pancakes
Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 cup of buckwheat flour
  • 1 teaspoon of bicarbonate of soda
  • 1 tablespoon of coconut sugar
  • 1 teaspoon of chai spice mix
  • ⅓ cup of cashew milk
  • 1 egg (or vegan version add 1 tablespoon of flax seeds to 3 tablespoons of water)
  • 1 apple
  • 1 tablespoon of coconut oil
  1. Blend the cashew milk, egg, cored apple and melted coconut oil in a blender ( i used my vitamix but a nutribullet would work too)
  2. Put all the other ingredients in a large bowl, create a well in the centre and slowly fold in the blended egg mix a little at a time.
  3. Once all the ingredients are folded in, leave to rest for 10 minutes
  4. Heat a non-stick pan (I use a cast iron skillet) to medium temp and spoon one large tablespoon in the pan and flatten to create rounds, I usually cook 3 at a time in my pan.
  5. The pancakes will cook quite quickly and as you see a few bubbles on the surface, flip over to cook the other side.
  6. Serve with your favourite sauce, we sandwiched each pancake with chocolate avocado pudding, see recipe above but sliced bananas and a little maple syrup would also be delicious.

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