Buckwheat Pancake Stack

Buckwheat Pancakes (And A Big Hello}

Author: Naomi Liddell

Hi. I’m Naomi. If you were a frequent Rock My Family reader you might have caught a post or two of mine. But since we’re all getting cosy over here on Rock My Style with RMF content finding a new home here, and it’s been quite a long time since my last post on these pages, I thought I’d better reintroduce myself.

My Rock My days started quite some time ago (8 years!) as a Rock My Wedding Real Bride. Anyone from that era hanging around here these days? It would be amazing to hear from you. And whilst that time warp kind of bends my mind (when did I get old enough to have done something for almost a decade?), I’m rather excited that I’ll be writing for you lot on a weekly basis. I’ll share a bit more next week about some big life and family changes that are happening for us. Let’s just say there will be lots to share and discuss over the coming months.

But first, pancakes.

I am a fan of a super white, fluffy, gluten-y pancake. But unfortunately, they don’t quite like me so much. The good news is, these pancakes (although gluten and dairy free) have a beautiful nutty flavour and fluffy texture. I serve these up to gf friends and non gf friends alike and the reports are always a massive thumbs up. You can pair them with a pile of bacon and maple syrup, a quick cherry compote and coconut yoghurt or fill them full of blueberries before frying. Regardless of your choice of accoutrements, you will officially win at weekend breakfasts (or Pancake Tuesday for that matter).

This recipe is borrowed and tweaked from one of my favourite health food blogs The Little Green Spoon. The wonderfully talented and magnificently named blogger responsible, Indy Power, also has a great healthy cookbook if you’re in the market for one.

Buckwheat Pancakes

Serves 3

1 Cup (125g) of Buckwheat Flour
2 Eggs
2 Tablespoons of Maple Syrup
2 Tablespoons of Coconut Oil, Melted
1 Teaspoon of Vanilla Extract
1 Teaspoon of Baking Powder
Pinch of Coarse Salt
1 Cup (140ml) of Almond Milk


Dump all dry ingredients in a mixing bowl.
Add all wet ingredients, slowly pouring the almond milk in last.
Mix well (it will be slightly runnier than regular pancake batter.)
Slowly ladle into a medium/hot frying pan (pro tip, wait on bubbles appearing on the top before flipping)
(Another pro tip, use just a tiny amount of oil or butter to grease the pan and you’ll get an even brown pancake, too much oil and you get that weird dappled freak pancake look).

Bonus recipe: My cheats cherry compote: In a small saucepan on a medium heat add a cup of frozen cherries, 1 tbsp water and bring to a boil. Once softened, mash the cherries, add 1 tbsp maple syrup and 1 tbsp of chia seeds. Turn off heat, cool/refrigerate or if you’re mad with hunger & gluttony like me, serve hot with your pancake stack.

I hope some of you give this a go. It’s our regular weekend treat and my 4-year-old son, Ethan loves them. Now I’m keen to know about your favourite pancake toppings? The most points go to the most delicious sounding and/or weirdest. I tend to play it pretty safe so I’m up for some inspiration.

Naomi loves daytime baths, learning things and rock music.
(Oh and her kids. She loves them too)
Follow Naomi on Instagram @naomiliddell
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33 thoughts on “Buckwheat Pancakes (And A Big Hello}

  1. Yes I have been following since the beginning. I have a feeling your hair was a different colour and cut back then? Looks particularly gorgeous now.

    I love pancakes too. I make some for my sons that are just one or two eggs, a ripe banana and some porridge oats. I blitz that up in the blender and voila, pancake batter. Sometimes I add in some peanut butter for protein too.

    They make some delicious pancakes that’s for sure…and I feel they are a healthy treat for the boys. I only ever put fruit and honey on top….a bit dull really.

    As for the normal pancake day pancakes we will enjoy tomorrow, I will have lemon and sugar on top….a traditionalist at heart.

    1. Hi Charlotte! Funny you mention the hair, I’m seriously contemplating a chop and colour change recently. I’ve heard of those egg/banana pancakes before but never actually tried them. Must give that a go, my son would love that!

  2. Is this going to turn into a ‘what’s the only appropriate pancake topping’ chat?
    Getting in early to say:
    (1) lemon and sugar
    (2) Bacon goes between two slices of white bread and is served with a brew.

    You were in Australia too long #fancypants

    1. Haha! Listen, if you’re not on board with the bacon and maple syrup thing, you’re missing out on some serious mouth pleasure Rebecca! Now if we’re talking crepes… I will agree that only lemon and sugar need do. (There were some pretty fancy pancakes in Australia though, I’ll give you that… Milkshake pancakes anyone?)

      1. Reminds me of the years we were at University. Ever tried Baileys in a pancake with melted chocolate? Also melted chocolate orange?

        Crepes are the ONLY form of pancake permitted. Long Live Europe. Its my own Trump based, anti-Brexit protest. I’m also just checking that tomorrow its pretty much the law to eat pancakes for breakfast, lunch and supper yes?

  3. Mabel is very excited about pancake day, and I actually prefer orange juice to lemon with sugar on my pancakes, Mabel likes sliced strawberries/blueberries so it’ll be a fruit fest here tomorrow….can’t wait x

  4. My son has recently become dairy intolerant (hopefully temporarily) and I’m struggling with toddler friendly treats so this is great! Any other tried and tested dairy free gems? X

    1. Sarah you should definitely have a browse through Little Green Spoon blog as mentioned in the post. She has a handy little DF badge on each recipe that’s dairy free (and there are quite a few). I also like Raising Generation Nourished and Ethan LOVES these http://www.raisinggenerationnourished.com/2015/01/morning-glory-muffins/, I like that she often gives DF alternatives in her recipes.

      Other than that, search for vegan snack recipes as they’ll always be dairy free! Ethan went through a stage of dairy intolerance, which he’s since grown out of. It’s a weird adjustment at first, but get a few recipes under your belt and it will get easier. xo

  5. Okay so this is controversial, and it’s probably because I don’t have a sweet tooth, but I prefer a savoury pancake. There I’ve said it.
    I wonder if it’s because I just see it as Yorkshire pudding mixture?
    We had a blue cheese mushroom concoction I few years ago which was delish. I must hunt down the recipe again.

    1. What is the sorcery?! I don’t think I could do an exclusively savoury pancake. It’s like that time I saw porridge with a poached egg in it on Instagram. That image has stayed with me…

    2. Savoury pancakes are ace Lauren! The plan for tomorrow’s dinner (bear in mind me and the husband are in our late thirties (how the $$$$ did that happen!) with a child -so pretty much actual adults!) is savoury pancakes for mains (probably a bolognaise style mince) and then lemon and sugar for afters! Essentially any excuse to eat the entire batter batch between 2 of us!

      Recipe looks really good Naomi will try it out soon x

  6. I hate to break it to you all, but Nutella is clearly the superior pancake topping…

    Hi Naomi, I’ve been following (not in a creepy way) since RMW – you recommended Emma Roy in Edinburgh to me in one of your posts 🙂

    1. Nutella! Why have I never tried this on a pancake?!!!

      This is happening tomorrow for sure….thanks Lynsey, I think! 😏 x

    2. Yes I was hoping someone would mention Nutella. I’m home alone for pancake day so right now I’m eating Nutella from the jar with a spoon. It’s less effort

  7. If it’s ‘american style’ pancakes, the small, light fluffy kind…you know the ones you have for Sunday brunch then topping of choice would be berries and yoghurt, however crepe style…always warm banana and nutella! Very naughty but it’s only once a year! I follow the 3-2-1 method for crepe pancakes…it’s pretty fail-proof.

    300 ml milk, 2 eggs, 100g plain flour – oh and a pinch of salt.

  8. Hi Naomi, had to comment as I’ve been a reader since your Real Bride days too, nice to see you over here! 😊 Buckwheat pancakes sound interesting, I’m a huge fan of soba noodles so would be bound to like these, right?

    However as a fellow Norn Irish person you should really be recommending Ormo pancakes with butter and jam, you’ve clearly been away too long! Looking forward to hearing more from you on here. x

    1. Tracy I remember your handle! I didn’t realise you were Norn Irish too! Well if we’re talking Ormo pancakes, my fave is the way dad does them, fried in a ton of butter until they are sweet and crisp. It’s a staple part of our fry ups!

  9. Oooooohhhh I LOVE pancakes, both sweet and savoury. Pretty traditional on the sweet front – lemon and sugar, or good old chocolate (or Nutella), and maybe some berries. On the savoury front, I make (sort of) scotch pancakes for breakfast and have bacon and ketchup. Yes I have probably horrified a large number of you! My husband swaps out the ketchup for maple syrup, both he and my daughter are converted 🙂 Traditionally for pancake day I use an old Raymond Blance recipe (actually I think it is a Maman Blanc recipe?) for ham and mushroom pancakes – small crepe-type pancakes that you fill with a mixture of essentially thick white sauce packed full of sauteed mushrooms and small pieces of ham. Then you gratinate them in cream and gruyere, serve with crispy little cubed potatoes and salad. They are the BEST. If ever so slightly calorific! If I’m short of time, I still insist on savoury pancakes first before the sweet ones can be devoured, so we sometimes have sauteed leeks with a bit of bacon and cheese or whatever I have around. And quickly move on to the chocolate, lemon or fruit varieties 🙂 Also got a recipe for the buttermilk American kind when on honeymoon (also many moons ago now!), they are delicious! You put your batter in, then pop some sliced bananas and cashew nuts (non-salted variety just to be clear!) on the top, flip over to cook the other side, and eat with maple syrup and/or some butter. For toddlers I make an oat pancake (no banana in these ones) from the Weaning Made Easy book, don’t have it to hand but it is very simple, and you can freeze them and give them a quick nuke (or be organised and take out before you need them) for easy snacking. Looking forward to everyone else’s suggestions, as you can see I am a little bit of a fan! And going to try your version (and the banana and oat ones everyone else raves about – still haven’t tried them yet!).

    1. Annie, I feel you are the pancake QUEEN. I actually quite enjoy a savoury pancake too – but have only ever eaten them in a restaurant, never made them myself, you’ve inspired me to give them a whirl though! x

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