Gluten-free buckwheat flax pancakes {our favorite pancakes}

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I have made these pancakes almost every Saturday for the past 2 months! When my 4-year-old son goes to bed, he always asks me what we will do the next day. When I tell him the next day is Saturday, he's been saying, "That means chocolate chip pancakes!"

We love it, I LOVE this recipe. I tweaked it along the way and now I can say that these are officially our favorite pancakes. (Just for your information, these are our favorite waffles). This post goes directly to the favorite recipes section. I made these pancakes for a trip with my friends last month. I carried the measured flour / dry ingredients in a double zip bag in my suitcase and it was well worth the effort. These pancakes do not contain gluten, but even more I consider them unique pancakes made with different types of flours. They all loved them!

I use my grain-free flour mix that I've been loving all around lately. Buckwheat gives pancakes a nice texture, while almond flour gives it a slightly nutty flavor. Potato starch and arrowroot powder make them fluffy. Paired with the nutritious ground flaxseed and light sweetness of applesauce, these pancakes are perfection! We add chocolate chips and bananas to ours. My husband likes them more simply. I bet they would be great with blueberries, too. Enjoy!

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Gluten-free buckwheat flax pancakes {our favorite pancakes}

These delicious pancakes are gluten-free and perfect for breakfast.

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Dry ingredients:

  • 2 cups of Erin Grain-Free Blend, 280 grams
  • 1/4 cup golden ground flaxseed
  • 2 tablespoons of cane sugar
  • 2 teaspoons of baking powder
  • 1/2 teaspoon salt

Wet Ingredients:

  • 4 tablespoons butter, melted and cooled (or dairy-free butter)
  • 1/4 cup unsweetened applesauce
  • 1 egg
  • 1 cup unsweetened almond milk
  • 1 teaspoon of vanilla
  • butter or dairy-free butter for cooking


  • Beat the dry ingredients until incorporated. In a separate bowl, mix the wet ingredients, separating the egg to combine it completely. Add the wet ingredients to the dry and stir with a rubber spatula or a spoon to combine completely.

  • Heat a nonstick skillet over medium-high heat until hot. Add 1-2 tablespoons of butter and rotate until it sizzles. Scoop 1/4 cup batter into hot skillet and smooth to flatten slightly with a spatula or butter knife. Cook on one side until golden brown, about 2-3 minutes. Flip and cook for another 2-3 minutes on the other side.

  • These are the best from the pan. Serve with butter and warm maple syrup. Enjoy!

Recipe Notes

* Erin's grain-free flour mix: 30% almond flour, 30% buckwheat flour, 30% potato starch, 10% arrowroot powder – More information here


Calories: 421kcal


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