How to make the best buckwheat pancakes ever

Written by Janelle Holden

I can literally say that these pancakes gave me hope. Hope that the impossible can happen, even in my kitchen. Hope for the parallel universe of food that I live in.

Hope that I have stumbled onto a new baking formula that even the pickiest of eaters will adore.

Let me be clear. Gluten-free pancakes aren’t that challenging to make. But … gluten-free, vegan pancakes without refined sugar is another story.

Up until this recipe, my gluten-free, vegan pancake attempts were sad and soggy,at best. Most of the time they went into the compost bin for the worms to recycle. It wasn’t until I ran out of some key ingredients and decided to experiment that I discovered that I could make great-tasting pancakes from scratch.

This recipe includes some super-digestible, fiber and protein-rich ingredients that naturally stick together and won’t shoot your blood sugar up in the morning. 

Plus, you can brag that your pancake belongs to the international house of pancakes!

Russian immigrants introduced buckwheat to North America. Despite its name, it’s naturally gluten-free and is a member of the rhubarb family. Chia seeds are grown in Mexico and were a staple food of the Aztecs and Mayans. You can grind the seeds in a coffee grinder or blender or leave them whole. And, the most digestible of all starches, Arrowroot, comes from a rainforest tuber.

In other words, these pancakes won’t leave you feeling hungry in an hour, and will actually give you some good fiber and protein to start your day!


½ cup buckwheat flour

½ cup garbanzo bean flour

2 tablespoons chia, flax, OR sesame seeds (ground)

2 tablespoons arrowroot starch

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon sea salt

½ cup water

½ cup coconut milk

¼ cup melted coconut oil

½ cup applesauce or 1 mashed banana

1 tablespoon vanilla extract


1. In a large mixing bowl, blend together the dry ingredients.

2. Add ¼ cup water and mix until clumps form.

3. Slowly add the coconut milk, oil, applesauce, and vanilla extract, and mix the batter well after each addition. Add the remaining ¼ cup of water to thin.

4. Heat a large pan and melt the coconut oil. When hot, place a large spoonful of the batter in the pan and spread it out with a spoon until batter is almost a half-inch thick per pancake.

When you see the batter bubble and the edges brown (about three minutes) flip over the pancake and turn the heat down until the middle is completely cooked through (about five minutes).

5. Top with your favorite syrup, fruit, or spread and enjoy!


About Janelle

Janelle Holden has spent hundreds of hours coaching people world-wide with celiac disease and food sensitivities how to transition to a gluten-free diet, stop struggling with food, travel with food sensitivities, and do more of the things they love. She is the author of, "Six steps to grab control of your diet and love what you eat" and an award-winning journalist, international coach, and speaker.

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