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.

Simple & quick super fluffy buckwheat pancakes:


  • 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.

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  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