Lemon Buckwheat Pancakes

Lemon Buckwheat Pancakes

Print Recipe
Serves: 6 pancakes Cooking Time: 15 minutes


  • 1 free range egg
  • 1/2 cup buckwheat flour
  • 1/3 cup organic milk
  • Juice of 1 lemon
  • Lemon zest
  • 1/2 teaspoon baking powder
  • 2 teaspoons coconut sugar
  • 1 teaspoon coconut oil for cooking



Whisk together all the wet ingredients


Add the buckwheat flour, half the lemon zest, baking powder and coconut sugar and whisk again until smooth


Heat a frying pan with the coconut oil on low to medium heat


Ladel out the batter and fry each side for about 2 minutes


Stack on a plate and grate the other half of the lemon zest over the pancakes and drizzle with maple syrup to finish


You can make a big batch of these pancakes, freeze in individual portions and lightly toast to warm for quick breakfasts. Despite its name, buckwheat is not related to wheat and is therefore gluten-free. Buckwheat is actually a seed with high nutritional value. It is a good source of protein, is rich in fibre and has a good concentration of minerals like copper and magnesium to name a few of its benefits.

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