This Healthy Buckwheat Pancake Recipe is just 70 calories (per pancake) and is gluten free. Plus, we’ve supplied you with directions to make buckwheat pancakes vegan.

Ingredients You’ll Need:

1 cup buckwheat flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 ¼ cups unsweetened almond milk
1 large egg or vegan egg substitute
¼ teaspoon vanilla extract
1 teaspoon maple syrup
Olive oil spray

Low Calorie Buckwheat Pancake

Healthy Buckwheat Pancake Meal Prep and Storage

Meal Prep: You can make the healthy recipe ahead of time and bake completely then cover and store for later. You can also store unbaked just cover well, and store for later.
Storage: Will hold for 6 days in the fridge baked, or 2 days unbaked. Or one month in the freezer (baked or unbaked).
Reheating: You can reheat (or if stored unbaked follow directions below to bake) in an oven at 200-250 degrees until warmed through.

Low Calorie Buckwheat Pancake

Lose Weight By Eating

These healthy buckwheat pancakes are just 70 calories each, and a serving (2 pancakes) is only 140 calories.

Try out these gluten free buckwheat pancakes for a hearty and healthy breakfast. And to make them vegan buckwheat pancakes just swap out the egg for vegan eggs.

5 from 3 votes

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Prep Time 5

Cook Time 10

Total Time 15

Course Breakfast

Cuisine American

Servings servings

Calories 140 kcal

Ingredients

1 cup buckwheat flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 ¼ cups unsweetened almond milk
1 large egg or vegan egg substitute
¼ teaspoon vanilla extract
1 teaspoon maple syrup
Olive oil spray

Instructions

In a medium bowl combine the buckwheat flour, baking powder, baking soda, and salt. Mix together.
In a large bowl, whisk the almond milk, egg, vanilla extract, and maple syrup together.
Pour the flour mixture into almond milk mixture and whisk until smooth.
Let the batter rest for 5 minutes until bubbles form.
Heat a griddle over medium heat, and spray with olive oil.
Spoon batter onto the griddle and cook for 3-4 minutes until bubbles form and the edges dry and pull away from the pan. Flip and cook another 2-3 minutes. Repeat with remaining batter until you have 8 pancakes.

Notes

Nutrition

Serving: 2pancakesCalories: 140kcalCarbohydrates: 24.7gProtein: 5.6gFat: 3gSaturated Fat: 0.6gCholesterol: 47mgSodium: 284mgPotassium: 319mgFiber: 3gSugar: 3.2gCalcium: 74mgIron: 2mg

Keyword breakfast, pancakes

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About the Author

Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.

After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.