Buckwheat Pancakes – savory or sweet

Photo From: Buckwheat Pancakes – savory or sweet


  • 1 cup organic buckwheat flour
  • 1 cup organic flour of your choice
  • 1/4 to 1/2 cup sucanat or coconut sugar (you can use less sugar if using coconut milk)
  • 1-1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2-1/4 cups milk or coconut milk
  • 1 egg
  • 2 TBSP coconut or Mac nut oil
  • Blueberries for sweet, or almonds for savory


Combine all dry ingredients. In a separate bowl combine all wet ingredients. Stir wet ingredients into dry ingredients, be careful not to over-stir.

Gently fold in blueberries if adding them. If adding almonds I sprinkle slivered almonds on the skillet just before pouring the pancake batter.

Melt more coconut oil in a griddle over medium heat. Pour about a 1/4 cup of batter onto griddle, cook until batter bubbles around the edges, flip and cook to desired done-ness.

I like my pancakes savory, I serve them over a bed of greens and top them with eggs, I like the yolk to be my “syrup”.

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