How to Make Buckwheat Cinnamon Pancakes

By Carrie Forest,
Carrie Forest,
Carrie Forest,
September 3, 2014 Updated: August 6, 2015

The best part of these buckwheat pancakes is that they use no oil or refined sugars but they still taste scrumptious. You can also serve it with salad just as I did. As they are so dense they need to cook longer than normal pancakes. Most importantly they are gluten – free. 

The dry ingredients include buckwheat flour, cornmeal, coconut flour, flax meal, cinnamon, baking powder and date sugar.

Epoch Times Photo
(Courtesy of Carrie on Living)

They wet ingredients are soy milk, applesauce and vanilla. Mixed together, the batter looks like this: 

Epoch Times Photo
(Courtesy of Carrie on Living)

 Instead of maple syrup, I heated up some frozen blueberries as a topping: 

Epoch Times Photo
(Courtesy of Carrie on Living)


  • 1 cup buckwheat flour
  • 1/2 cup coconut flour (or other flour of your choice)
  • 1/2 cup cornmeal
  • 1 tablespoon flaxmeal
  • 1 tablespoon cinnamon
  • 1/2 teaspoon baking powder
  • 4 tablespoon date sugar (found in a natural foods store, I use Bob’s Red Mill brand)
  • 2 cups soy milk or your choice of non-dairy milk
  • 1/2 cup unsweetened applesauce
  • 1/2 cup water


Combine dry ingredients in a large bowl and whisk together. Add wet ingredients and stir to combine. Add additional water if necessary to thin the batter. Pour onto a hot griddle and cook at least 4-5 minutes per side to cook through. Enjoy with maple syrup or heated fruit.

This article was originally published on Carrie on Living. Read the original here