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by Brenda Rogers

June 2020


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Buckwheat Buttermilk Pancakes

Buckwheat contains the magic ingredient, rutin, which reduces capillary fragility and strengthens tissues. The grains are prepared by soaking in buttermilk to render them more digestible. 



  • 1/2 cup freshly ground organic buckwheat flour

  • 1/2 cup freshly ground organic whole grain flour (spelt recommended)

  • 1 cup full fat organic buttermilk 

  • 1 organic egg, lightly beaten

  • 2 Tbsp softened coconut oil or butter

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp unrefined sea salt

  • Soak flours in buttermilk in a warm place for 12 to 24 hours. Add remaining ingredients in order listed and beat with rotary beater until smooth. Thin to desired consistency with water. Cook on a hot, oiled pan or in a cast-iron fry pan. Pour batter from a large spoon or pitcher onto hot pan. Turn pancakes as soon as they are puffed and full of bubbles but before bubbles break. Cook other side until golden brown. Serve with melted butter and maple syrup or raw honey. Enjoy!


Adapted from traditional cook, Maria Atwood. 

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