Welcome! Here at Nutrition Works we aim to provide nutrition advice & inspiration to keep you energised and engaged throughout the working day… I passionately believe that by  arming yourself with the information to make theright nutritional choices, this will make a  dramatic difference to your stress, energy and general well-being, allowing you to thrive and succeed both in and out of work. By founder and nutritional therapist Kate Whitelock.


Super fluffy buckwheat pancakes

I have been on the hunt for a gluten free pancake for a while now and have experimented with a few different flours including coconut & teff. The results haven’t been amazing, until I found a simple buckwheat pancake recipe that I have given a tweak to and made my own. These pancakes really work because they are super fluffy and the buckwheat lends a lovely nutty taste. Despite the misleading name it is totally gluten free, and like quinoa it’s a seed not a grain. This makes it high in protein and super healthy as it’s rich in magnesium, nature’s relaxant, as well as disease-fighting flavonoids, a group of plant chemicals thought to have powerful antioxidant effects. You can go wild and top with whatever you fancy – sweet or savoury. I generally like to add a few berries, some nuts & seeds (which you could also gently toast with some coconut oil, cinnamon and a dash of maple for a taste sensation) and a dash of cacao nibs for extra crunch.



  • 1 cup buckwheat flour
  • 1¼ cups dairy free buttermilk (see below) – I tend to use Koko coconut milk and this works really well
  • 1 tablespoon coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • Pinch of salt
  • Coconut oil, to fry



  1. Make the dairy free buttermilk by combining your milk with 1 tbsp and 3/4 tsp. of lemon juice. Stir and leave for 5 mins.
  2. Make the pancakes by mixing together all the dry ingredients in a bowl (flour, sugar, baking powder, baking soda, salt). In a separate bowl, add your egg & vanilla extract to your buttermilk and beat together.
  3. You can then combine all ingredients together and don’t worry if you have a few small lumps, that’s normal.
  4. Preheat your frying pan over a medium-low heat and brush with coconut oil. Scoop a good size blob of batter in to the frying pan and cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes and then flip and cook on the other side for another couple of minutes.
  5. Serve with a choice of fruit, nuts, yoghurt etc. Or go savoury and try some feta, pine nuts & spinach with a drizzle of tahini.

Add a Comment



Show / hide comments
  1. Nice blog! Is your theme custom made or did you download it from somewhere? A design like yours with a few simple tweeks would really make my blog shine. Please let me know where you got your design. Cheers

  2. “Greetings! Very helpful advice within this post! It is the little changes which will make the greatest changes. Thanks for sharing!”

Subscribe to Our Newsletter

Please select all the ways you would like to hear from Nutrition Works:

You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.

  Click here to accept the Privacy Policy.

We use Mailchimp as our marketing platform. By clicking below to subscribe, you acknowledge that your information will be transferred to Mailchimp for processing. Learn more about Mailchimp's privacy practices here.