Blueberry Buckwheat Pancakes



  • 1 Cup of Buckwheat Flour
  • 2 Eggs
  • 2 Tablespoons of Honey/Maple Syrup
  • 2 Tablespoons of Coconut Oil, Melted
  • 1 Teaspoon of Vanilla
  • 1 Teaspoon of Baking Powder
  • Pinch of Coarse Salt
  • 1 Cup of Almond Milk, Unsweetened
  • 100g of Blueberries
  • Coconut Oil for Frying

These could bring a smile to anyone’s face. Deliciously fluffy, perfectly crisp and bursting with blueberries; this is the breakfast of dreams. Buckwheat flour has a gorgeous nutty flavour and is naturally gluten free and much more nutritious than regular flour. Best of all, it tastes amazing in pancakes. This batter only takes a few seconds to whip up, so what are you waiting for?IMG_3394

Add everything except for the almond milk and blueberries to your food processor and blitz until well combined.


Gradually add in 1 cup of the almond milk and blend until you have a smooth, quite thick but still runny mixture.


Add the mixture to a jug and stir in the blueberries. Heat some coconut oil in a pan on medium-low heat. Drizzle in enough mixture for your desired pancake size.


Cook until little bubbles form in the centre and then flip. Cook for another 30 seconds on this side until it’s golden brown and then plate. Continue with the other pancakes, stacking them on top of each other to keep them warm.



I served mine with more blueberries, some toasted walnuts, coconut cream and a drizzle of maple syrup. To make the coconut cream, simply pop a can of coconut milk in the fridge the night before, then scoop the cream from the top the next morning.


7 Comments to Blueberry Buckwheat Pancakes

  1. Ruth says:

    Hi, could you let me know roughly how many grams of buckwheat flour is in a cup? Thanks a mill

  2. This makes me happy 🙂

  3. Cara says:

    Would the batter be ok for a few days in the fridge? For multiple breakfasts

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  6. Jason Yach says:

    So runny, I’ve tried them twice now. Taste good but they’re just not fluffy at all, something seems missing.

    • Indy Power says:

      I’ve never had that with the recipe- sometimes the flour sinks to the bottom of the mixture a little so the first one can be too runny so make sure to stir just before pouring or you could try adding a little but more buckwheat flour!