Coconut buckwheat pancakes

    35 min

    These hearty pancakes are flavoured with buckwheat and coconut. Don't expect a smooth-appearing pancake - these pancakes will appear lumpy because of the natural buckwheat. The honey may not be needed in the pancakes if you plan on using syrup on top of the finished pancakes.

    2 people made this

    Serves: 5 

    • 225g natural buckwheat
    • 350ml boiling water
    • 120g spelt flour
    • 45g desiccated coconut
    • 2 teaspoons baking powder
    • 240ml soya milk
    • 1 egg
    • 2 tablespoons oil
    • 2 tablespoons honey (optional)

    Prep:15min  ›  Cook:10min  ›  Extra time:10min soaking  ›  Ready in:35min 

    1. Place natural buckwheat in a bowl. Pour boiling water over buckwheat and set aside for 10 minutes until the buckwheat absorbs the water. Retain water if it doesn't all absorb.
    2. Whisk flour, coconut and baking powder together in a separate bowl. Beat milk, egg, oil and honey together in a third bowl. Stir buckwheat mixture and flour mixture into milk mixture until just combined.
    3. Lightly grease a non-stick pan or griddle; heat over medium-low heat. Pour a ladle of pancake batter into heated pan. Cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, 2 more minutes. Repeat with remaining pancake batter.

    Natural buckwheat:

    You can find natural buckwheat in health food shops.

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    Reviews in English (1)


    These are very unique. The buckwheat was still very hard after 10 minutes so I drained it (reserving the water) and resoaked them for another ten minutes in boiling water. This helped, even though they are still crunchy after cooking them in the batter. I used buckwheat flour instead of spelt in order to keep it gluten free. I did not add the honey, drizzling over the pancakes instead. I also added some blueberries to the batter. Thank you for the recipe.  -  28 Jan 2018  (Review from Allrecipes US | Canada)