Buckwheat Pancakes



1 cup buckwheat flour

1 1/2 teaspoons gluten free baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/8 teaspoon ground cardamom

1/4 teaspoon ground ginger

1 cup milk

1 egg, separated

2 tablespoons Manuka honey

2 tablespoons melted butter

Coconut oil, for cooking


  1. In a medium bowl, whisk together the buckwheat flour, baking powder, baking soda, salt, cardamom, and ginger.
  2. In a small bowl mix together the milk, egg yolk, honey, and butter.
  3. Mix the liquid ingredients into the dry until just combined.
  4. In a separate bowl, whisk the egg white until soft peaks form.
  5. Fold the egg white into the batter. (Note: The beaten egg white lightens the pancakes and gives them a little life. It really only takes about 2 minutes with a whisk, but if you’re short on time just add the whole egg all at once.)
  6. Heat a nonstick frying pan over moderate heat. Coat the pan lightly with oil. Pour the batter onto the frying pan to form 10cm pancakes. Cook until small bubbles start to form on the top of the pancakes. Flip the pancakes to the other side and cook until done, 1 to 2 minutes more.

Serve hot with warm honey or raw maple syrup – also really yummy with fresh berries on the side.  Perfect for breakfast or even dessert!

If you are gluten free it can sometimes be hard to find suitable foods to eat for breakfast - these delicious Buckwheat Pancakes are white flour and sugar free so perfect for all the gluten free lovers.

A few facts about Buckwheat: It is a fruit seed and related to rhubarb. 1 cup of Buckwheat contains almost 86 milligrams of Magnesium.  Magnesium improves blood flow and nutrient delivery – this makes for a happy heart ♥ Before using in cooking make sure that you rinse the Buckwheat under water to remove any dirt.

Love L x