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Gluten Free Buckwheat Pancakes

Light and nutty gluten free pancakes perfect for a lazy weekend morning. Want 'em on a weekday, but don't have much time? Make a big batch ahead of time, freeze them, and then just pop them in the toaster or microwave for a super quick breakfast or snack anytime.
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Course: Breakfast
Cuisine: dairy free, egg free, gluten free, nut free, oil free, refined sugar free, soy free, vegan
Servings: 6
Calories: 168kcal



  • Whisk the dry ingredients together.
  • Whisk the wet ingredients together.
  • Pour the dry ingredients into the wet ingredients and mix until just combined.
  • Heat a large skillet over medium heat and spray with cooking spray. When the skillet is hot, using a ¼ measuring cup (⅓ is fine too, for a bit larger pancakes), pour in the batter. Do not crowd the pan.
  • When bubbles start to form and pop on the top of the batter, flip it over, and cook for another couple of minutes until cooked through. Adjust the heat as necessary. Repeat for remaining batter.
  • Serve warm with your favorite toppings. We love these with fresh bananas and berries and my Toasted Banana Caramel Sauce.


Calories: 168kcal | Carbohydrates: 36g | Protein: 4g | Fat: 2g | Monounsaturated Fat: 1g | Sodium: 142mg | Potassium: 147mg | Fiber: 6g | Sugar: 11g | Vitamin A: 100IU | Calcium: 130mg | Iron: 1.6mg