Buckwheat flour recipes

I have recently come across something amazing….buckwheat flour! I’ve been using it for practically everything because it’s texture resembles all-purpose flour so beautifully. It’s like magic!

While I want to use it in everything I bake, I usually only use it in my breakfast recipes because this way I don’t end up using the whole bag at once. Anyways, enough of my rambling, here are my top 5 must try buckwheat breakfast recipes!

Basic buckwheat pancakes

Yield: 10 pancakes

1 cup buckwheat flour
1 1/2 tablespoon maple syrup
3/4 teaspoon baking powder
1/8 teaspoon salt
1 1/4 cups buttermilk (or 1 1/4 cup milk + 1 tablespoon vinegar)
1 large egg
3/4 teaspoon vanilla extract

Combine the buckwheat flour, maple syrup, baking powder, and salt in a bowl. Add in the buttermilk, egg and vanilla. Mix until just combined. Lumpy pancake batter is good pancake batter! Spoon batter onto a non-stick frying pan on medium heat. Reduce heat to medium low. Cook for about 1-2 minutes on each side until small bubbles form and burst on the batter surface. Flip pancake and cook for another 1-2 minutes on the other side until golden.Top with fruit and a generous drizzle of chocolate PB2 or maple syrup.

Banana chia muffins

Yield: 6 muffins

1 ripe banana mashed
1/4 cup maple syrup (or honey)
1 ripe banana mashed
1/4 cup maple syrup (or honey)1 1/2 tablespoon milk of choice or water
1 teaspoon vanilla
2 tablespoons greek yogurt
1 tablespoon ground flax seeds
1/2 cup buckwheat flour
1 tablespoon chia seeds
1/2 teaspoon baking powder
pinch of salt
1 tablespoon cocoa powder

Whisk the banana, greek yogurt, maple syrup egg, and vanilla together in a medium bowl. Sift in the buckwheat flour, chia seeds, baking powder and salt. Stir the batter together until just combined. Divide the batter in half and add cocoa powder to one of them. Pour the batters alternately into muffin tins. Bake at 350F for 15 minutes until golden brown.

Buckwheat crepes

Yield: 5 crepes

1 egg
1 cup milk of choice
1/2 cup buckwheat flour
1 tablespoon coconut oil melted
1 tablespoon agave nectar or maple syrup

Combine all the ingredients in a large bowl and stir until smooth. Pour the batter through a sieve to ensure that there are no lumps. Let the batter sit for 30 mins or overnight in the fridge. This helps the batter set so the crepes don’t break as easily when cooked. Cook the crepes.

Buckwheat protein muffins

Yield: 5 muffins

1/4 cup buckwheat flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
2 large eggs
1/2 mashed banana
1 scoop vanilla protein powder (optional)
1/4 cup maple syrup

Whisk the eggs, banana, maple syrup and protein powder together in a bowl. Stir in the flour, baking powder, cinnamon, and salt. Mix until just combined. Fill lined or greased muffin tins with the batter. Bake at 350F for 20 – 30 minutes, until golden brown

Buckwheat banana pancakes

Yield: makes 5

3 tablespoons buckwheat flour
1/4 to 1/3 cup milk of choice (water works too)
3/4 mashed ripe medium banana

Stir the buckwheat flour, milk and banana in a bowl until smooth. Spoon batter onto a non-stick frying pan on medium heat. Reduce heat to medium low. Cook for about 1-2 minutes on each side until small bubbles form and burst on the batter surface. Flip pancake and cook for another 1-2 minutes on the other side until golden. Top with the other half of banana cut into coins and a generous drizzle of chocolate PB2 or maple syrup.

Follow and interact with me on Instagram, Yummly, Twitter and Pintrest!