Buckwheat Pancakes (GF)

Buckwheat Pancakes are nutritious, gluten-free and easy to make with just a handful of ingredients. These are a specialty from Brittany in Northern France.

Although buckwheat has wheat in its name, it’s not related to wheat. Buckwheat is a gluten-free seed relative of rhubarb and sorrel, which adds a slightly nutty flavour to pancakes. 


  • 175g buckwheat flour
  • 450ml water
  • 55ml oil, peanut, olive
  • 4 eggs
  • Pinch salt
  • 1 Tsp sugar
  • Butter for cooking


In a medium bowl, blend all the ingredients together until smooth.

For best results, leave for an hour or overnight before frying in a crepe or frypan at medium-high heat, smeared with a little butter. Cook each side until just starting to become golden.

Buckwheat pancakes are great served with:

  • Ham and grated cheese-added; added while finishing cooking
  • Honey and butter
  • Berries and yoghurt

Serves 6

Older Post Newer Post

Leave a comment