Buckwheat Honey Oat Pancakes

These pancakes are free of refined carbohydrates but full of flavour! Tasty, fluffy and healthy, they are the perfect way to start the day.

I am so sorry about the pictures today of the pancakes, my sister took my camera out for the day at 6am and didn't tell me, ha! Never mind, I used my iPhone 5c for the photos so the quality is a bit "dodgy".

I could not actually be happier about how these pancakes turned out! To be honest, I was expecting a flat, gummy and chewy pancake with no taste but these beauties are the complete opposite. Fluffy, tasty and pleasantly filling, these pancakes are a nutritious breakfast. Those pancakes above, they were my breakfast with a banana and I was completely full until lunch. 

As sticking with my post from last week, these pancakes are free of refined carbs ~ no white processed flour or sugar! If you have no idea what I am talking about, here's the post that will explain everything! 

I have to say, just one week into this "no refined carbs" discovery, I feel much more awake and lively, I woke up this morning at 7am and went out for a run 10 minutes later! These pancakes were perfect to refuel me after my exercise and to keep me full. 10g of protein in a serving of pancakes without adding any "protein-packed" ingredients, good right?!

These pancakes are so, so easy to make, literally 5 minutes of your active time is all that it takes. And 5 minutes to eat the pancakes...or less...

This is the first time I have used buckwheat flour and it certainly won't be the last. Buckwheat, despite the name, is actually wheat free; buckwheat is a fruit seed, not a cereal grain, and is also gluten free. This flour is a whole flour; the buckwheat groat is milled into a flour and that's it. 

For these pancakes, I used wholemeal buckwheat flour so none of the goodness has been taken out.

As well as using the flour, I also used oat flour. Oats are a natural, unrefined source of starchy carbohydrates. In 100g of rolled, pure oats, there is 67g of carbohydrates of which 1g is naturally occurring sugars found in the oats and 10g of dietary fibre.  

I make my own oat flour as it is so easy and very cheap to make. Simply blend up some oats until fine, ta dah! Oat flour, if uncontaminated with wheat and gluten, is naturally wheat and gluten free, making these pancakes great for anyone who has a sensitive stomach.

As for the sweetness in the pancakes, I chose to use honey as it is a pure form of sugar. Try not to use refined honey, instead, use a single origin, raw honey. It is better for you and it tastes better too!

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qotd - what would be the hardest food to live without?

Buckwheat Honey Oat Pancakes
Posted by Eve
Makes 10 - 12 pancakes / serves 4 

  • 100g rolled porridge oats 
  • 100g buckwheat flour
  • 4 tsp. baking powder 
  • 1/2 tsp. baking soda
  • 3 tbsp. raw honey, or normal honey
  • 2 eggs, organic and/or free-range, at room temperature 
  • 150ml milk, I used semi-skimmed 
  • 1 tsp. pure vanilla extract 
  • 1 tsp. oil, I used pure rapeseed oil


  1. Place the oats into a food processor and pulse until the oats are like the consistency of flour. Put the wholewheat flour and oats into a large bowl with the baking powder and baking soda and mix well. 
  2. In a jug, whisk together the honey, eggs, milk, vanilla and oil until smooth. 
  3. Slowly pour  the wet ingredients into the dry ingredients and using a spatula, mix until they are combined, lumps are okay! Preheat a non-stick frying pan or griddle on a low to medium heat. 
  4. Once the batter is made, let's get cooking! Spoon approximately 1/4 cup measure (or 60ml) of the batter into the heated pan and cook for 2-3 minutes until the pancake is risen, golden underneath and bubbles have formed on the top. Flip and cook for another 1-2 minutes until the pancake has risen even more and the other side is golden. Repeat with all of the batter. Serve warm with extra honey if desired or berries. 


Eve's favourite toppings - 
Honey, raspberries and flaked almonds 
Cashew butter, blueberries and honey
Or just plain and simple!

These pancakes are best eaten straight away warm, but they can be stored in an air-tight container at room temperature. Leftover uncooked batter should be kept in the fridge, bring to room temperature and add 1 tbsp. of milk and mix well before using.