I'm so excited to share this recipe. These pancakes are quick and easy to whip together and completely gluten-free. With hints of fresh lemon and vanilla, the flavor is ridiculously good. 

I was never really a pancake person until I started playing with this recipe. Now it's all I want. 

Though they're made with buckwheat flour (you can sub coconut flour, as well), they have plenty of texture and body. You'll feel satiated but not heavy.

Buckwheat is a super seed that's closely related to rhubarb and sorrel. It's packed with antioxidants (flavonoids), fiber, protein, iron, magnesium, manganese, B vitamins, phytonutrients and has eight essential amino acids.

It has an amazing nutrient profile, makes you happy (tryptophan) and is great for your skin. And for those who can't eat wheat, it's really an incredible substitute for wheat, rye, barley and oats.

Super moist, tender and tasty, these beauties go well with fresh berries in the summer, as well as a warm fruit compote in the winter.

In love with this breakfast option.


Makes around ten 4-inch pancakes

Give them a try and let me know how you like them!