If you have been following my blog for a while you'll know that I am a big fan of buckwheat. I buy the raw groats and then grind them myself in the dry container of my Vitamix.Raw Buckwheat Groats are soft and can also be easily ground in a coffee grinder if you don't happen to have a Vitamix.The resulting flour is very mild, creating tender, flavorful pancakes or baked goods. The buckwheat flour you find in the stores is made from roasted buckwheat groats, creating a very strong flavor, which most people don't like. Another thing about raw buckwheat is that it has its own binding power. You'll notice as you mix the batter together it becomes rather "stringy" much like a gluten flour. For this reason, it doesn't require any gums, although pancakes never do.
Buckwheat is not a grain, but rather a seed. It actually has compounds in it that help regulate blood sugar and reduce inflammation. Learn more about making your own buckwheat flour here.
One of our children's favorite breakfast recipes is the Buckwheat Pancake recipe in my first book, The Whole Life Nutrition Cookbook. A few months ago I began adding Hazelnut Meal to the batter to add extra protein and flavor (for this pregnant mama). I never measure, because if the first pancake doesn't turn out quite right you can easily adjust the batter. I finally nailed down the recipe to share with you, just in time for Mother's Day!
Recipe from our Meal Planner
Buckwheat Hazelnut Pancakes
Servings
4
Cook Time
15 minutes
Prep Time
10 minutes
I like to serve these healthy pancakes with warm Blueberry Syrup. Making your own syrup primarily from fruit cuts back on maple syrup intake and cost (pure maple syrup is expensive!). I think we harvested close to 150 pounds of organic blueberries last summer so we still have ample supply in our freezer. You could make this syrup with strawberries also, if they are in season for you now. I use Bob's Red Mill Hazelnut Meal but you could try grinding your own raw hazelnuts to a very fine meal if desired. Use any milk you prefer in the batter. For this batch I used 1 cup water and 1 cup unsweetened hemp milk.
I usually grind at least threecups of raw buckwheat groats at a time and then store the extra flour in a glass jar in my pantry. Refer to this post on how to make your own buckwheat flour from raw buckwheat groats.
Ingredients
Dry Ingredients
1¾ cups raw buckwheat flour
1½ cups hazelnut meal
¼ cups tapioca flour
1½ teaspoons baking powder
¾ teaspoons baking soda
½ teaspoons sea salt
Wet Ingredients
2 cups non-dairy milk
2 large eggs
2 tablespoons maple syrup
2 tablespoons melted coconut oil (or avocado oil)
Directions
- Begin by heating a heavy-bottomed 10-inch stainless steel skillet orcast iron skillet over medium heat. For cooking pancakes it is really important to let the pan heat on the stove for about 5 minutes before using it. This way your pancakes won't stick. I usually melt the coconut oil or butter in the heating pan at this point.
- Whisk together the dry ingredients in a medium-sized mixing bowl. Add the wet ingredients and whisk together again.
- Add a little coconut oil, avocado oil, or butter to the bottom of your hot skillet.
- Use a ½-cup measure to pour batter into pan. Cook for 30 to 60 seconds on each side. Adjust temperature if needed. I usually cook mine just under medium heat. Add a little coconut oil or butter in between pancakes and continue to cook until batter is gone.
Use this recipe in our Meal Planner
Take a Tour View Recipe
Buckwheat Hazelnut Pancakes
Posted In
buckwheat pancakes breakfast blueberry gluten-free hazelnut xanthan-free recipes recipe
About the Author
Ali Segersten
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.
See More
Nourishing Meals Newsletter
Email updates.
Add Comment
Comments
I really enjoy reading your blog post about Gluten-Free Buckwheat Hazelnut Pancakes. I think they sound delicious and I love that you show readers how to make their own syrup. I'm glad that you're giving people the chance to try something new!
- Reply
Thank you for this delicious recipe. I have been making it for a couple of years now and we still love it very much. I just put the buckwheat groats and whole hazelnuts and all the other dry ingredients in a mixer with the liquids and blend it all together really well. Then I add the eggs and just blend briefly. It works wonderful this way. No need to buy hazelnut meal or to grind the buckwheat into flour first. Thank you for all your delicious recipes and books.
- Reply
Thanks for your recipes! My kids loved these, however you may want to add a note about trying a small amount if your child has never had hazelnuts before. My son ended up having an allergic reaction on Sunday after eating these pancakes. He has never had an allergic reaction before and has been fine with peanuts and almonds After reading it seems that hazelnuts is one of the top nut allergies so this may happen to others as well.
- Reply
I just came across your website last night and your recipes look wonderful! I made these pancakes this morning and they were a hit. I didn't have hazelnut meal so I used almond flour instead and they turned out beautifully. My husband asked me not to make any other pancakes ever again. :) Thanks!
- Reply
hi ali! my name is tess and my mom is friends with betsy bettencourt and i am friends with willow bettencourt. we live in cayucos. betsy gave us your cookbook and website. this morning my mom made the buckwheat pancake recipe. it was the best pancakes i have ever had!!!!!!(my mom,eliane, loves your book and website and our family wants to thank u for all your hard work making the delicious recipes!xoxo-the Endersby's)
p.s. my mom has been making a lot of your recipes. they are delicious! my favorite is the cream of cauliflower!
- Reply
These are simply moist and delicious! My only problem is I only need 1/2 the yield, and am having trouble finding the perfect modifications as I am eliminating the tapioca flour entirely. Your suggestions would be appreciated.
- Reply
I can't wait to make these with buckwheat and hazelnut meal! I just made them with substitutions, and they are so good. I used quinoa flour in place of the buckwheat flour (and I ran out, so I used a tiny bit of teff flour). I also used blanched almond flour in place of the hazelnut meal. I used chia eggs, Earth Balance buttery spread for the oil, and in place of the 2-3 T maple syrup, I used 2 T water, 1/4 t maple syrup, and 3 drops stevia. They turned out really well. Thanks for this recipe! I look forward to making it with the buckwheat and hazelnut.
- Reply
Yipee! These are fantastic! Even my gluten loving family enjoyed them and we were all surprised by that. Ali, I can't begin to thank you for all of the wonderful recipes. Your book and blog are definitely top on my list. Thank you! Thank you!
- Reply
Thank you Kathy, hope the egg-free version turned out ok for you! Glad you are enjoying the raw hazelnut milk recipe! :)
- Reply
Yes, I believe almond meal would work perfectly. Not blanched almond flour though. :)
- Reply
Do you think almond flour would work? I don't have hazelnut flour.
- Reply
These look so tasty. I have made a very similar blueberry syrup - so good! I definitely need to get me some raw buckwheat groats!
- Reply
Thanks Ali! And congratulations on your pregnancy. I was just about to ask about an egg-free pancake so thanks. I'm going to head to Terra Organica for some Hazelnut flour and to raw buckwheat groats.
Sure love making the hazelnut milk for a smoothie mixed with blueberries.
I've referred so many friends to your website and am having a blast trying so many of your recipes from the elimination plan.
Thank you!
- Reply
Thanks, Ali!
- Reply
LauraBro - Yes we do have an extensive guide for introducing solids in the appendix of our book, The Whole Life Nutrition Cookbook. Starting with fresh, in season, fruits and vegetables is the best way to go. They are the easiest to digest. You can even add a little raw sauerkraut juice to the food which will aid in digestion and add beneficial bacteria. :)
- Reply
Hey Ali! my daughter is getting a little older and i really want to follow a guide in introducing her solids (didn't work out so well with my last daughters) she was reacting to everything at 9 months (I was still breastfeeding)--I SWEAR I saw a guide of yours somewhere but can't find anything in your cookbook here on online---any suggestions? is there a guide you follow by age? my LO is 6months--I want to wait longer for solids but want to get organized before the time comes. Thanks for any help! also how do we find you on facebook--someone mentioned it in the comments.
- Reply
Thanks everyone for the feedback so far, glad you are enjoying them!!
Stephanie - Yes, you want to use hulled buckwheat, just make sure they are raw. :)
- Reply
Hi again,
Are hulled buckwheat groats the same thing as raw? I am guessing not. If not, do you think the hulled ones would work in this recipe?
The peachy millet muffins in your book were SO good. My daughter used Raw Coconut Crystals for the sugar and yet they were still nice and sweet. Thanks!!
- Reply
I just made these for my kids, and they are fan-flippin-tastic!! Thanks for another awesome recipe. :)
- Reply
What a nice wholesome gluten free pancake. They look so tender. I'm glad you mention store bought ground buckwheat would yield different results as that's probably what I would do.
- Reply
These sound yummy, our favourite crepe pancakes are buckwheat and oat but I might try experimenting with nut meal as well. Thank you.
- Reply
Thanks Stephanie and Hallie! I am due with baby #5 towards the end of the summer.
Anon - What kind of buckwheat flour did you use? I explained in the post that I only use buckwheat flour ground from the raw groats. If you used store-bought buckwheat flour (made from the roasted groats) then your pancakes would turn out very dark and muddy looking and not as light and fluffy.
- Reply
we just made these this morning and the buckwheat flour made them look like mudcakes. I love the taste of the hazelnuts though but we may have made a big recipe error cause they were not wonderful.
- Reply
Happy Mother's Day, Ali! These look amazing...your photos always make me crave healthy food. :)
- Reply
These look wonderful! I just got your book last week, (after coming across your blog a couple of weeks ago) and it is the first book I have ever found that is gluten-free and healthy. Thank you! I am a celiac and two of our five children have signifcant food sensitivities. My meal plan for this week if from your book. I can't wait to try all the yummy looking things I have planned! ;0)
Congratulations on your pregnancy! When are you due? How very exciting!!
- Reply
Jennifer, that is such a great idea to make these pancakes into a layered cake! I bet it will be beautiful! Have a wonderful day! :)
- Reply
Thanks Gals! Yes, one flax or chia egg is equal to 1 Tbls ground seed to 3 Tbls hot water whisked together. If you have a Vita-Mix but not the dry container you can actually still use the wet container, just grind a smaller amount at a time, like 1 cup or so. This works for buckwheat because it is soft but not as well for other grains.
- Reply
We are on day 41 and I am so looking forward to trying these after day 52 of our Elimination Diet! They look delicious!! :)
- Reply
Hi Ali! It's super later here and I have just whipped up a bunch of these pancakes for pancake cakes tomorrow. They are so yummy and amazing. One perk is that they cook fast and flip easily--hooray! I did some minor substitutions using one duck egg and one "flax egg." It worked out beautifully (as far as I can tell!).
We're going to layer them with fruit and a date/almond mix and maybe some cashew cream and coconut cream. Then we'll decorate. Time to go write up some last minute invitations (invitations were pending on whether or not I could whip up lots and lots of pancakes between 8 pm and falling over :-).
Happy Mother's Day to you! Thanks for all that you share with us :-)
- Reply
These looks amazing. I am going to have to look into getting that attachment for my Vitamiz so I can make my own flours :-)
- Reply
These look and sound beautiful! I need to get some hazelnut meal so I can try it in my baking. I loved learning about buckwheat groats - thanks Ali! And congrats on your pregnancy. Another baby will be so much fun for all of you :)
- Reply
Hi!
I love your blog!! When you say flax or chia seed egg, do you mean add 1 tbsp ground seeds to 3 tbsps boiling water? Thank and I can't wait to try these!!
Jessica
- Reply
I'm a big fan of hazelnut meal, but have never tried it in pancake form. Sounds like a "keeper." Might have to add that to tomorrow's brunch menu. Gorgeous photos (as always)! BTW, love the tulip day photos on Facebook. Very cute!
Melissa
Happy Mother's Day!
- Reply
Beautiful photos, Ali! What mom wouldn't apreciate those pancakes for Mother's Day or any day? I really want to try the hazelnut flour, too. Very interesting on the binding/string properties of buckwheat flour made at home.
Hope you have an amazing Mother's Day, dear!
Shirley
- Reply
Thanks Staci, your comment came through as I was just typing my response. Thanks Julie, glad you are enjoying the first recipe!
Enjoy this one, it is delicious! :)
- Reply
Cathy - Yes you can substitute 2 flax eggs or chia seed eggs for the 2 large eggs. You might need to add a little extra baking powder and decrease the liquid by 1/2 cup (then you can add more milk if needed).
I have other pancakes recipes that I have developed to be egg-free. It seems to work better to create an egg-free pancake recipe than to substitute ingredients. Though many people find the flax/chia eggs work quite well.
- Reply
I was just coming to ask if it could be made without eggs too! Congratulations on your pregnancy!! Babies are always such a blessing! I can't wait to get some buckwheat groats for my kiddos to try!
- Reply
Can this be made without the eggs?
- Reply
We've been cooking the buckwheat pancake recipe from your cookbook for the last year. My kids *love* that recipe. So funny you just posted this recipe! I just bought my first bag of hazelnut flour the other day and was trying to figure out how to use it. Can't wait to try these out!!!!
thank you for all of your awesome recipes! ~Julie
- Reply
Related Posts
Buckwheat Chocolate Cake (Gluten-Free + Egg-Free + Dairy-Free)
I absolutely love baking with buckwheat flour. It has a robust, earthy flavor and impressive nutritional profile. Paired with a high-quality raw cacao powder and extra virgin olive oil, you get a phytonutrient-rich healing dessert!Both buckwheat flour and cacao powder are rich sources of flavonoids and polyphenols. These compounds have numerous beneficial impacts on different systems in the body. Did you know that polyphenols interact with the gut microbiota and act as prebiotics for beneficial bacteria?
Read MoreHow to Make Raw Buckwheat Flour
Did you know that buckwheat, although we use it much like other grains, is actually a fruit seed and not a true whole grain? I have been using freshly ground, raw buckwheat flour in my gluten-free baking recipes for the last two decades.
Read MoreGluten-Free Bagel Recipe (vegan, xanthan gum-free)
I have a very fun recipe for you today—one that your children will love to help make......gluten-free bagels! I've been making these ever since my oldest daughter asked me to create a gluten-free bagel recipe, about four years ago.
Read MoreGluten-Free Shortbread Cookies (egg-free, refined sugar-free)
Happy fall! I have a delicious gluten-free shortbread cookie recipe for you today! I recently became friends with a new family that came to our school. I began to talk this beautiful mama a few weeks ago at a birthday party and we could not stop talking about food!
Read MoreBuckwheat Cinnamon Raisin Bread (gluten-free, vegan, nut-free, xanthan gum-free)
Today I wanted to share a recipe from my Nourishing Mealscookbook with you—another kneadable gluten-free bread! Creating a recipe for kneadable gluten-free (and xanthan gum-free) bread took me years and years to develop.
Read MoreBuckwheat Pecan Thumbprint Cookies (vegan + gluten-free)
Try making these healthy, vegan, gluten-free cookies on a rainy afternoon with your children. They will surely brighten your day! Recipes made with freshly ground buckwheat flour (from raw groats) do not require the addition of xanthan gum in order to hold together without crumbling.
Read More