Baked Buckwheat Pancakes

These dense, baked buckwheat pancakes have the hearty taste of traditional buckwheat pancakes, and are a perfect canvas for a number of toppings.With no added sugars in the recipe, you have a little wiggle room for combining it with something a bit sweet. Try melted butter and maple syrup, dip them in yogurt, or spread a layer of almond butter and honey on top.


1 1/2 cups raw buckwheat groats, soaked in water overnight, rinsed and drained

1/2 cup unsweetened applesauce

1/4 teaspoon sea salt

1/2 cup non-dairy milk

2 tablespoons coconut oil (substitution: any mild flavored oil, butter, Earth Balance)


  1. Preheat the oven to 450 degrees F.
  2. Add all of the ingredients except the coconut oil to a food processor. Puree for 30 seconds, until a batter is formed.
  3. Add coconut oil to two 9-inch round cake pans (1 tablespoon in each) and put in the oven until the oil is melted.
  4. Take pans out of the oven and pour batter evenly into both pans.
  5. Bake for 20 minutes.
  6. Take out, turn over with a spatula (it might take a little finessing, but should come out pretty easily) and bake another 5-10 minutes. 10 minutes will make it a little crispy, but I prefer it that way.
  7. Serve hot with suggested toppings.

Makes two 9-inch round pancakes.


Try pureed pumpkin, pumpkin pie mix, or pureed sweet potato in place of the applesauce. If using unsweetened pumpkin, add in a little sweetener of your choice.

Add 10-20 drops of liquid stevia for a sweetened sugar-free version.

Add in cinnamon, raisins, and a sprinkling of sugar for "cinnamon raisin" pancakes

Suggested Toppings:


Nut or seed butters with jam or honey

Butter and maple syrup

Fresh fruit with whipped cream/coconut cream

Find the original recipe at The Daily Dietribe.