Classic Buckwheat Pancakes (GF, V, NF)

Hello My Friends!

Do you love pancakes? I love pancakes!
However, I have been having a hard time searching a pancake recipe that caters to my current dietary requirements, namely:

  • Gluten-free
  • Egg-free
  • Dairy-free
  • Oat-free
  • Nut-free
  • Soy-free
  • Banana-free

Particularly, I was also hoping to make it nutritious – ideally one that is buckwheat-based instead of using rice flour, tapioca starches & potato starches.

After much experimentation and substitution of several recipes, today I finally came down with one I am fully satisfied with. For me, I only eat 3 pancakes at a time. So for the left-overs, I use aluminum foil to wrap them individually, and freeze them. The next time I am craving pancakes, I’ll just unwrap them, and microwave them separated, then stack them when they are warm!

Try out the recipe and let me know what you think, leave a comment or tag me @sensitiveskinlifestyle on Instagram!

P. S. This post is not sponsored. I bought all the ingredients myself.


  • 1/2 cup buckwheat flour (white or dark is fine; I used dark)
  • 1.5 teaspoons baking powder
  • Unsweetened Hemp Mylk  (can substitute with milk/mylk of your choice)
  • 2 tablespoons unsweetened apple sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon avocado oil
  • 1 tablespoon white distilled vinegar
  • 1/8 teaspoons kosher salt
  • 1 tablespoon avocado oil (for the pan making the pancakes)


  1. Add buckwheat flour & baking powder into a bowl. Mix.
  2. Add about 1/4 cup mylk into the dry mixture.
  3. Add apple sauce onto the mylk. Mix slightly.
  4. Keep adding mylk, until you reach a pancake-like consistency
  5. Add the avocado oil and apple cider vinegar into the batter and mix well.
  6. Place a large non-stick frypan on the stove, above medium-heat. I used an electric stove, so you may want to adjust accordingly if you use a griddle or gas/induction stove.
  7. Add oil and let it heat up
  8. Scoop a 1/4 cup of the batter onto the fry pan.
  9. Let the pancake cook until you see the bottom part darkens as shown in the picture. Then flip. Note: Buckwheat pancakes don’t bubble up like regular pancakes.
  10. Cook the other side until golden brown.
  11. Serve hot with maple syrup and, or fruits of your choice!
Top view photo of Catherine's home-made buckwheat pancakes with maple syrup and blueberries
Here you go – recipe made 🙂
Home-made buckwheat pancakes with maple syrup & blueberries

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2 thoughts on “Classic Buckwheat Pancakes (GF, V, NF)

  1. I believe that avoiding highly processed foods could be the first step to lose weight. They can taste excellent, but processed foods possess very little nutritional value, making you consume more only to have enough energy to get throughout the day. When you are constantly eating these foods, transitioning to whole grain products and other complex carbohydrates will aid you to have more vitality while taking in less. Good blog post.

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