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Coconut Buckwheat Pancakes

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    35 m
sueb

sueb

These hearty pancakes are flavored with buckwheat and coconut. Don't expect a smooth-appearing cake. These pancakes appear lumpy because of the buckwheat groats. Even though these are wheat-free, they are not gluten-free! The honey may not be needed in the pancakes if you will be putting a sweet touch on the finished pancakes.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 373 kcal
  • 19%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 53.8g
  • 17%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 239 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Place buckwheat groats in a bowl. Pour boiling water over groats and set aside for groats to absorb water, about 10 minutes. Retain water if it doesn't all absorb.
  2. Heat a skillet over medium heat.
  3. Whisk flour, coconut, and baking powder together in a separate bowl. Beat milk, egg, oil, and honey together in a third bowl. Stir buckwheat groats mixture and flour mixture into milk mixture until just combined.
  4. Spray skillet with cooking spray. Pour batter, 1/4 to 1/3 cup per pancake, into heated skillet. 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 batter.
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