Buckwheat pancakes

By Desiree Nielson
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  • 1 cup (240 milliliters) buckwheat flour
  • 1 teaspoon (5 milliliters) baking powder
  • 1/2 teaspoon (3 milliliters) baking soda
  • 1/2 tablespoon (12 milliliters) brown sugar
  • Pinch of salt
  • 3/4 cup (180 milliliters) buttermilk
  • 1 egg
  • 2 tablespoons (30 milliliters) butter, melted
  • 1/2 teaspoon (3 milliliters) vanilla extract
  • Zest of 1/2 orange
  • For topping (optional): whipped cream, honey, blueberries


  1. Preheat oven to 200F (95C).
  2. Add buckwheat flour, baking powder, baking soda, brown sugar, salt, to a bowl and stir to combine.
  3. Add buttermilk to a second bowl. Crack eggs into bowl and beat. Add melted butter and vanilla and mix in. Add orange zest and mix.
  4. Pour wet ingredients into dry ingredients, stirring to combine.
  5. Stir in blueberries.
  6. Melt coconut oil in skillet. Spoon some batter into heated skillet.
  7. Cook until you see small bubbles coming up on the edges of the pancake. Slide a lifter under the pancake to check. Flip and cook the other side.
  8. Top with whipped cream, honey and blueberries. Enjoy!


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