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Organic Buckwheat Pancakes

Prep Time:

20 to 30 minutes


15 Pancakes


Dry ingredients:

1 cup Unbleached White All Purpose Baking Flour. I like Bob's Red Mill for its delicious flavour!

3/4 cup organic buckwheat flour 

1 tsp baking soda

1 tsp finely ground sea salt

1 shake of ground cinnamon

3 tbsp coconut sugar

Wet ingredients:

1 1/3 cup milk. I prefer the taste of almond milk but any milk will taste great!

1 beaten egg

1 mashed banana

just under 1/4 cup melted salted butter


Heat your griddle or frying pan to a low/medium heat and allow to heat up while you mix the pancake batter.

Put all the dry ingredients into a large bowl and stir well with The Porridge Mom small spurtle.

In a large measuring cup pour in the milk then add the beaten egg and whisk! Add the mashed banana and whisk again. Pour this mixture into the dry ingredients and then add the butter. Stir until just mixed using your spurtle.  

Using a serving spoon, dollop the batter onto the hot griddle or pan and watch for bubbles to form. When they do flip the pancake and cook for another 3 to 5 minutes. Remove and stack in a large bowl! Serve with butter, yogurt, maple syrup and fresh berries for a delicious, gluten-free breakfast!

See Instagram @theporridgemom for steps on October 23, 2023.

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