Buckwheat Groat Gluten Free Pancakes

There’s nothing quite like a cozy weekend morning with a fresh stack of gluten free pancakes, am I right?!

I often tend to stray away from pancakes because I generally think of them as high in carbs with low nutrient density. My partner on the other-hand loves pancakes and is constantly asking me to make them. And so, I’ve been on the quest to create delicious nutrient dense & healthy pancakes. I first got the idea of using buckwheat groats to make pancakes on a retreat with the Ayurvedic Chef Om, after trying a few different variations the below recipe is the winner (and approved by my pancake loving partner!).

Why buckwheat groats? 

Buckwheat is technically a seed, making these pancakes technically grain free too. Buckwheat is high in minerals such as magnesium, manganese, iron and phosphorus. Using the whole groats rather than pre-processed flour keeps the nutrient density intact, so yes, it’s an added step but it’s worth it!

Buckwheat has many health benefits making it an excellent grain … err, seed to keep in your rotation. Buckwheat is acts as a blood builder (because of it’s high mineral content) so it’s great to improve circulation, improve your stamina and strength as well as to keep blood sugar and cholesterol in balance.

Ready to give it a try? For a complete healthy breakfast I suggest pairing it with a cup of Ayurvedic Chai or Dandyblend Latte.   If you make it please don’t forget to share and tag me at @lillianjacobswellness.

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pancakes on a plate

Buckwheat Groat Pancakes | Gluten Free

  • Author: Lillian Jacobs
  • Total Time: 15 minutes
  • Yield: 8-12 pancakes 1x
  • Diet: Gluten Free


These buckwheat groat pancakes are so fluffy and delicious you won’t even notice that they’re gluten free! These pancakes use whole buckwheat groats making them packed with nutritional density. The groats do need to soak overnight so be sure to plan accordingly!




1 cup buckwheat groats (use the raw whole groats, such as these)

1 cup rolled oats

1 tbsp flaxseed meal

1 1/2 tsp baking powder

1/2 tsp pink himalayan salt

1 tsp cinnamon

1 tsp pure vanilla extract

1 1/2 cup + 3 tbsp water

Optional add ins: pumpkin puree, blueberries, mashed banana, chocolate chips

Ghee for cooking


The night before, soak the buckwheat groats in water overnight.

In the morning, use a colander and strain the buckwheat groats. Rinse all of the existing water off.

In a small bowl, combine the flaxseed meal and 3 tbsp water. Stir well and let sit for 5 minutes.

In a blender, combine the soaked buckwheat groats, oats, spices, baking powder, flaxseed meal mixture and 1 1/2 cup water. Blend until smooth. If using banana or pumpkin add that in and pulse 2 or 3 times.

Heat a large frying pan over medium high heat. Add a small spoonful of ghee and allow it to melt and coat the pan. Add 1/4 cup of batter to the hot pan. If using blueberries or chocolate chips drop these onto the pancake now. Allow to cook until bubbles begin to form on the surface of the pancake. Flip and cook until golden on both sides.

Repeat until all of the batter has been used. Top with additional ghee and maple syrup. Enjoy!


Pancakes are always better fresh! Store any unused batter in an airtight jar and refrigerate for 2-3 days.

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  • Prep Time: 8 hrs + 5 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Blender
  • Cuisine: American

Keywords: gluten free, buckwheat groats, healthy, vegan

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    BASED IN LOS Angeles, 

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    Lillian Jacobs

    Ayurvedic Health Coaching