Buckwheat Flap Jacks

Makes 4 pancakes

  • 1/2 cup buckwheat flour 
  • 1 teaspoon baking powder 
  • 1 egg 
  • 4 drops liquid stevia 
  • 1 cup water or almond or rice milk Coconut Oil for frying 

Mix flour and baking powder well in a large jug
Add the egg and milk and combine to remove any lumps
Heat small frying pan on high, with coconut oil and carefully pour in batter, swirling to cover pan in a thin layer of pancake
Reduce heat slightly and when browned flip to brown other side
Enjoy with warm berry compote and cashew nut cream

16 Responses to “Buckwheat Flap Jacks”

  1. Kacey says:

    These look gorgeous Lee. I have a bag of buckwheat groats that I haven’t used as much as I thought I would. Do you reckon I could grind them up in the food processor to make flour and use that for this recipe?

  2. Millie says:

    These look amazing, and so easy!! Lee I love your recipes, ill have to put some on my recipe blog. I’m addicted to the spinach bread <3

  3. kaoutar says:

    Your blog is helping me a lot in my diet so far, I want to say thank you for all your healthy recipes first of all, and I also want to ask some questions that i keep having in mind since i started eating healthy. Is the stevia powder healthy ? because, I heard , It was not. And, also what about, the white eggs and the oats that we found in the supermarkets ? cereals ? and almond milk and almonds butter ? because actually, I am trying to eliminate completely every processed food that could exist. Everything with a bunch of ingredients and packed in the supermarkets. So, I came up with the conclusion that it is quiet hard to find really organic things, for example: milk, eggs, bread etc. So, i am wondering how can I eat really healthy ?

  4. Yael says:

    Are these the actual buckweat jacks on the picture? Mine look nothing like that! I used Red Mill Whole grain Buckweat flour and my pancake are brown. I wish there was a way to attach a pic. And they don’t taste that great either. Definitely a “fail” for me 🙁

  5. Yael says:

    Hm… wondering why my previous comment was removed?

    So I made these pancakes yesterday and they don’t look anything like the picture. Buckweat flour is dark. So mine were a brown mess and didn’t taste good either.

    • lee says:

      It depends which flour you use yes they will be darker than this pic if you used buckwheat in this pic I made them with almond meal and buckwheat mix. Did you use water or milk in them? They are lighter deoending upoin which milk you use why don’t you send me an email lee@superchargedfood.com and I can talk you through the recipe x Lee

  6. Chantal says:

    Hello Lee,

    I heard that I can change the eggs by flaxseed (I am intolerant to eggs); could you tell me what is the equivalent portion of flaxseed for 1 egg please? Thank you very much!

    • lee says:

      1 tablespoon ground or whole chia or flax seed soaked in 3 tablespoons of water for 15 minutes allow to rest until it becomes gelatinous

  7. Hi Lee,

    Looks great! If you’re looking to try something else – it’s not gluten free – but I’ve found using spelt flour also makes great flap jakes and pancakes. Or for something totally gluten free, but a little denser than buckwheat, almond meal is also divine!

    Happy cooking! Nicola @ celery meets beetroot

  8. Rob says:

    What about natural maple syrup as a condiment for these pancakes. There is no added sugar as it is a natural tree sap boiled down.

  9. Cynthia says:

    The simplicity of Lee’s recipes always encourage my confidence to experiment and adapt. Following the Buckwheat Pancakes recipe on p. 50 of Supercharged Food, I made raw almond milk and added the leftover meal (about 50g) to the pancake mixture. I also added 1 1/2 T of soaked Blend 11 (chia seeds, pepitas, coconut, flaxseeds, sesame seeds etc). Allowing the mixture to stand for double the time, created a thick batter. I prefer my pancakes thick, so this is what I successfully achieved. Cooking them in a non-stick pan produces a better result, yielding 4 generous pancakes.

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