Hey there :)

This is a recipe I have first made a while back, fiddling with some pancakes. Making pancakes is always a good way to find out about flavor-combination and stuff. They reveal everything in their little pancake-universe :)

As far as I am concerned, buckwheat and walnuts work pretty nice together and make a good breakfast in autumn. Also they are a nice twist form usual pancakes, even though lain ones are just alike awesome. These one here do have a little more protein though thanks to the buckwheat



prep time: 30 minutes +++ yields: about 15 small pancakes


  • ½ Cup / 55g walnuts
  • ½ Cup / 90g buckwheat groats
  • 2 eggs
  • ¼ Cup / 60ml maple syrup
  • 1/3 Cup / 75ml almond milk + 1 Tbsp. cider vinegar
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • pinch of salt


Start by stirring the cider vinegar into the almond milk and set aside for about 10 minutes.

In a blender put the walnuts and buckwheat groats and pulse several times until you get a coarse meal. It doesn’t have to look like fine flour, but it should be ground enough to not be able to distinguish between the buckwheat and the walnuts. Put in a bowl and add baking soda, baking powder and salt. Set aside.

In another bowl mix together eggs and maple syrup until a little foamy. Then add the almond milk mixture.

Now stir in the buckwheat-walnut mixture and mix until everything is distributed more or less evenly.

In a pan over medium heat place a bit of oil and about 1 tablespoon of the mixture per pancake. They are very delicate so keeping them small helps when you flip them. Bake on both sides until brown, about 3-4 minutes.

Serve topped with some chocolate, cacaonibs, more maple syrup, yoghurt or favorite topping

Add with a bit of maple syrup and some more crushed walnuts. Or with some semi-sweet chocolate spread in-between. Or however else you like them :)

2 thoughts on “Buckwheat-Walnut-Pancakes

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