Coconut Buckwheat Flour Pancakes

by Kelli H. on January 22, 2015

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I’m super happy to be posting these before the weekend. Mostly because they are my favorite pancakes as of late! During the weekends I tend to stray away from my normal breakfast which consists of; spinach, eggs, banana, and almond butter. These are a nice treat to mix it up. Plus, they are gluten-free and pretty adaptable. One weekend I didn’t have any coconut or almond milk on hand, so I used a banana and water for the liquid. It totally worked. Feel free to use any liquid you prefer. 

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The ingredient list is super simple and the ingredients are items we always keep on hand. It takes minimal dishes and is easy to prepare. That’s always important to me in the mornings. Especially when I just want to eat and enjoy my coffee. 

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I always start with heating our griddle before I make the batter. That’s a great tip because that way you’re not waiting for your pan to heat when your batter is ready to go. You should have your griddle waiting for you! It also helps with even cooking in my experience. I coat the pan with coconut oil for cooking pancakes. 

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For these pancakes I love topping them with a little drizzle of maple syrup, coconut shreds, pumpkin seeds, and hemp seeds. I absolutely love these toppings. They just go great with these pancakes. 

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This batter makes a good amount of pancakes. I use a 1/4 cup to scoop the batter out and make them all the same size. I believe last time I made them I got about 15 pancakes. I love having extras because the next morning I can easily reheat them. I especially love when I have a few left on a Monday or Tuesday to add as a side to my spinach and eggs. It’s a nice way to break up the week. 

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If I eat three of these pancakes for breakfast on the weekend, a small stack keeps me full for hours. That’s one reason I’ve added buckwheat into my diet. It’s high in protein and very fulfilling. Every time I eat these pancakes I feel very satisfied. I’ve had so many experiences playing around with gluten-free pancakes that have left me desiring more or not being content with the texture. Usually plain buckwheat pancakes taste a little sandy or gritty to me. I like the addition of coconut flour in these to balance out the buckwheat. 

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I hope you’ll give these healthy pancakes a try. I really can’t proclaim how much I like them. They are truly the first gluten-free pancake I’ve really loved. Have a great weekend! I hope you get to eat some healthy pancakes.

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Coconut Buckwheat Flour Pancakes
Gluten-free pancakes with a great texture and easy to make with whole ingredients
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Ingredients
  1. 1/2 cup coconut flour
  2. 1/2 cup buckwheat flour
  3. 1 teaspoon baking powder
  4. 1/2 teaspoon Kosher salt
  5. 1 cup coconut milk
  6. 1 cup water
  7. 2 eggs
  8. 1 teaspoon vanilla extract
  9. 2 tablespoons honey
  10. 2 tablespoons coconut oil, melted, plus more for greasing pan
Instructions
  1. Preheat griddle or pan to medium heat while you make the batter.
  2. In a large bowl; whisk flours, baking powder, and salt.
  3. In a small bowl; whisk together coconut milk, water, eggs, vanilla, honey, and oil. Stir wet ingredients into dry ingredients.
  4. Grease pan with a little coconut oil. Pour 1/4 cup batter onto griddle and cook until small bubbles form. Flip and cook an additional 2 minutes on the next side.
  5. Serve with your favorite toppings.
Adapted from Cafe Johnsonia
Adapted from Cafe Johnsonia
Made In Sonoma http://www.madeinsonoma.com/

{ 15 comments… read them below or add one }

Max January 23, 2015 at 7:02 am

I love pancakes and these look delicious! I’ll have to get some buckwheat flour and try them.

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Kelli H. January 24, 2015 at 9:47 am

I hope you do, Max!

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Rose January 23, 2015 at 7:46 am

These look great! Will definetely be making these soon.

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Meghan January 23, 2015 at 11:51 am

These look perfect for the snowy Saturday we have in store!

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Jane January 23, 2015 at 2:51 pm

These look great! I need to get some buckwheat so I can give these guys a go!

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Diane @ Life of Di. January 23, 2015 at 4:19 pm

I wouldn’t have thought to put hemp seeds on top of pancakes! I will have to try this 🙂 These look soo good!! I usually don’t make pancakes because they don’t hold me over until lunch; however, I’ve never tried buckwheat ones! I’ll let you know when I try them!

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Kelli H. January 24, 2015 at 9:47 am

Hope you like them! I’m always surprised how long buckwheat stays with me.

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Sarah @ Making Thyme for Health January 25, 2015 at 9:02 pm

These look absolutely perfect! I love buckwheat flour but I can understand wanting to lighten it up by adding another flour. Coconut sounds like a great addition. I’ll have to give that mix a try sometime!

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Patience February 12, 2018 at 7:32 am

Do you happen to know the nutritional value of these?

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Ellie February 20, 2018 at 7:29 am

I was hoping these would came out as good as they sounded but alas, they did not bind at all.
Not sure how this recipe came to the top of my search results for coconut and buckwheat pancakes. The recipe needs a lot more testing.

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Jk April 8, 2018 at 6:37 am

The wet to dry ratios aren’t right. Way too runny!

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Kelli H. September 7, 2018 at 11:21 am

Coconut Flour is super absorbent hence it seems like the liquid might be a lot. Let the batter rest for a few minutes while your pan/griddle heats up.

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nancy May 30, 2018 at 7:46 am

I’m a huge fan of Buckwheat flour and groats and I love the flavor. I was looking for a grain free flour to add to make my pancakes a bit lighter. I tried this recipe but was not as satisfied as I had hoped to be. One reason is that I’m not the biggest fan of coconut flavor and it takes over in this recipe. The second reason is that the pancakes sort of fall apart and they taste a bit gooey no matter how long you cook them. Unfortunately, I failed to read the information on the coconut flour package. Had I done so, I would have used 1/4 cup coconut flour instead of 1/2 cup. The instructions suggest substituting only 1/4 of your other flour with coconut flour. I’ll try that next time to see if the pancakes hold together better and if the buckwheat flavor can compete with the intensity of the coconut flour.

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Jesse June 6, 2018 at 6:16 am

Well, I attempted these and questioned the full cup of water and did it anyways. It was too watery. Not sure if the water is necessary, but if so, I’d recommend maybe starting with 1/2 cup instead.

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Kelli H. September 7, 2018 at 11:22 am

Sorry they were too runny for you. Coconut flour is very absorbent but that’s a good idea to try 1/2 cup water and go from there. You can always let the batter rest for 5 minutes while your pan heats up to let it thicken up more.

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