Perfect Buckwheat Pancakes

I love buckwheat flour for its taste and health benefits. But working with gluten free flours is always a hard task. They tend to make my food too dry and hard. It's been a struggle to create a buckwheat pancake recipe that would turn out the way I like to have my pancakes. Soft, fluffy and moist. After many not-so-perfect attempts I finally made it. These are exacly how I wanted! Not only super fluffy and delicious, but also gluten free and packed with all the good ingredients. Did I mention they are also easy to make and there are only 7 ingredients involved?



  • 3/4 cup buckwheat flour
  • 1 tbsp coconut sugar
  • 1 tsp baking powder
  • 1/2 tsp vanilla powder
  • 1/2 cup almond milk
  • 1 very ripe banana
  • 2 tbsp liquid oil (cocount oil or olive oil for example)


  1. Combine the first 4 (dry) ingredients in a mixing bowl.
  2. Put the banana, almond milk and oil in a blender and blend until you get a smooth mixture.
  3. Pour the mixture in the bowl with dry ingredients and mix everything using a spoon or preferably - a whisk.
  4. Fry your pancakes on a non sticking skillet (or a regular one greased with some oil) on medium-high heat until golden brown on each side.