Recipe: Buckwheat Blueberry Pancakes

A delicious gluten-free pancake recipe which is both sugar and dairy-free.

So, for Mother’s Day this year (or rather Mother-in-law day) I opted to make something for brunch I’ve wanted to try out for ages now. Buckwheat pancakes.

There is a plethora of cafes around Sydney (and no doubt everywhere else too) all serving up their own version of. Buckwheat Pancake.

From bananas, strawberries, mixed berries and pear, Ive literally tried them all and I promise you they just seem to be getting better and better.

Who needs gluten or your average wheat, when buckwheat is just so much better.

I searched high and low for the most organic type of buckwheat flour there is. You know the type, where it gritty in texture and look and feels like it’s been grounded by hand with a mortar and pestle. The best type really.

Where I live, there aren’t too many organic health shops, so I struggled at first to find the right buckwheat flour for this receipt, until I took a stroll through a Croatian Deli and there it was, sitting in a shelf, Organic, all natural European buckwheat flour, the exact type I’d been looking for. Whohoo.

Now that I had the right buckwheat, Mother’s Day seemed like the perfect time to create my Buckwheat Blueberry Pancake recipe for a delicious mid-morning brunch.

Here’s the recipe I used, which includes my changes from the original and a few hints and tips along the way.


  • 2 cups buckwheat flour
  • 2 tablespoons coconut sugar
  • 2 teaspoon baking powder
  • 2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 cups coconut milk
  • 2 large eggs
  • 1 run of blueberries (I’ll explain why I used a tin later on)
  • 1 teaspoon pure vanilla extract

This pancake is pretty easy to follow, with a few little tips on the side I use when making pancakes.

You see, I love my pancakes fluffy, but I also like them to be thinner than not normal. I know, hard to believe you can actually achieve fluffy and thin pancakes in one recipe LOL. But I have successfully figured out how to do it and these will be my hints included Into the method down below.


  1. In a medium mixing bowl, mix together the flour, sugar, baking powder, baking soda and salt. In a liquid measuring cup, measure out the coconut milk and beat in the egg and vanilla extract. HINT: for fluffy pancakes, separate the egg white and beat until soft peaks form. Put to the side and stir only the yoke into the coconut milk and vanilla mixture.
  2. Add the wet ingredients to the dry ingredients and mix until well combined. Then fold in the egg whites. Don’t stir, make sure you fold the whites in to keep the air from escaping.
  3. Time to add the blueberries. So, here’s why I use tinned blueberries. Basically they are juicer, better value for money and don’t try the batter out.
  4. Back in the day, my mum was quiet the baker and she always taught me, when baking with fruit, it’s always best to use tinned, as they are juicer and keep your sweets and cakes moist and with better texture than if they turned out dry from using fresh fruit.
  5. Also, if you keep the juice form the tinned blueberries and refrigerate, the juice makes the best all natural blueberry flavoured and coloured using for any future sweets, which is both preservative free and artificial colouring and sugar-free. Winning.
  6. Stir the blueberries into the pancake mixture, making sure not to dispel the air from your egg whites.
  7. Heat a pan with either butter or oil; I use oil and keep it on hand to top up when needed. I also use an oil brush to apply to the pan to stop me using me too much.
  8. Scoop desired amount with a spoon, depending what size you want the pancakes to be, pour into the pan and start cooking.
  9. You’ll know when it’s time to flip (or turn, depending how confident you are at flipping), the pancake when the top is drying and you see large bubbles forming.
  10. Flip, repeat and then serve and brunch is ready to enjoy.

Don’t wait for a special occasion, in my book, every day is a special occasion hehe. So, what you waiting for? Brunch tomorrow anyone?

If you did try this recipe, I’d love to hear you went. Pictures please.


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