Buckwheat Pancake

5 Reviews
100% would make this recipe again

This is the basic recipe for a pancake that can be topped or stuffed to your liking.

Rest : 2 h Preparation : 10 min Cooking : 15 min
140 calories/serving


1 cup buckwheat flour 130 g
1/2 tsp salt 2 g
1/2 tsp baking soda 1 g
1 1/2 cup water, cold 375 mL
4 tsp canola oil 20 mL

Before you start

Preheat the oven to its lowest temperature to keep the initial pancakes warm while you are cooking some more.


  1. Combine the flour, salt, baking soda and water in a bowl. Mix well, using a whip, until the texture is smooth. Let stand in the refrigerator about 1-2 h to obtain a lighter texture.
  2. Grease a non-stick frying pan, then put it over medium heat. Pour about ¼ to ? cup of the batter onto the center of the pan. Spread it rapidly, either by whirling the pan or using a spatula. After about 2 min, when the pancake turns golden-brown, flip it and cook about 1 more minute. Keep the cooked pancakes in the oven while preparing the rest.
  3. Repeat the operation with the remaing batter then serve.

Nutrition Facts Table

per 1 serving (40 g)


% Daily Value




4 g

7 %

Saturated 0.4 g
+ Trans 0.1 g

3 %


0 mg


270 mg

11 %


23 g

8 %


2 g

9 %


1 g

Net Carbs

21 g


4 g

Vitamin A

1 %

Vitamin C

0 %


1 %


9 %


This recipe is :
Excellent source of  :
Magnesium, Manganese
Source of  :
Copper, Fibre, Folacin, Iron, Niacin, Omega-3, Phosphorus, Vitamin B1, Vitamin B6, Vitamin E, Vitamin K, Zinc
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Fats ½

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5 Reviews (5 with rating only) 100% would make this recipe again

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