5-Ingredient Almond Butter Buckwheat Pancakes

Buckwheat is one of the best flours to use in pancakes. Not only is it a great alternative if you have sensitivity to gluten, but it also packs a punch of healthy fiber, protein, and iron (12% of your recommended daily amount in just 1/2 cup!) I personally love the Bob’s Red Mill brand, which is organic. Buckwheat flour has a distinctive dark color and a unique flavor that definitely comes through in these pancakes. It tastes faintly seed-like and very wholesome and rich, making these pancakes a filling and nourishing breakfast! I decided to keep things super simple and used only five ingredients, but in reality you could probably pare it down to 4 if you omit the coconut yogurt. I hope you try and enjoy them!



  • 1/2 cup buckwheat flour
  • 1 small banana
  • 1/2 cup almond milk
  • 1 tbsp almond butter
  • 2 tbsp coconut yogurt
  • Optional: 1/2 tsp baking powder


  1. Mash the banana in a medium-sized mixing bowl until completely liquified.
  2. Add almond milk, almond butter, and coconut yogurt and whisk until everything is completely incorporated.
  3. If you’re adding baking powder, whisk it with the buckwheat flour in a separate bowl. If not, simply mix the buckwheat flour into your wet mixture. Stir until just combined.
  4. Heat a pan over low-medium heat (mine was set to 4/10) and spray with a bit of coconut oil.
  5. Pour tbsp-sized dollops of batter onto the pan and let them cook until bubbles are bursting on the surface and they are beginning to set. You should be able to insert a spatula easily underneath them. If you can’t, let them cook a minute more. Flip and cook on the other side for 1-2 minutes longer. Makes about ten 3-inch pancakes.

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