Buckwheat Pancakes for One

Sometimes you just need to sleep in and make yourself pancakes.

I’ve been playing around with buckwheat flour for a few months now. I actually prefer it straight up, not mixed with AP flour. I like really hearty grain taste and the more fiber the better. This recipe could be adapted to use half buckwheat flour/AP flour for those that are not as crazy about grains as me.

I also think it’s important to make recipes that can be vegan, gluten-free, dairy-free, etc. There are going to be people out there that need these types of diets. While I’m lucky enough to practically be a human receptacle of all foods, a lot of people are not.

This one is for my gluten-free/vegan friends:


Buckwheat Pancakes

Makes 2, 5-inch pancakes (will be thick and fluffy)


  • 2/3 cup of buckwheat flour
  • 1 TBSP agave nectar
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/3 cup of almond milk
  • Coconut oil to grease pan or griddle

Optional Toppings (I say optional but realllllly necessary)

  • sliced almonds
  • peanut butter or almond butter
  • sliced banana


  1. Combine all ingredients and mix until well combined
  2. Heat griddle or skillet to 350 degrees, grease with coconut oil
  3. Bour batter in 2 round, 5-inch pancakes onto a griddle or heated skillet
  4. Flip when bottom of pancake is set (approximately 3 minutes)
  5. Top pancakes with optional nut butter, bananas, and almonds. YUM.

Enjoy these! High fiber, no animals harmed in the making, AND delish.






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