Recipe: Cultured Dairy Soaked Gluten-Free Buckwheat Pancakes

Despite its name, buckwheat is not a member of the wheat family at all but a gluten-free seed-like grain. It is high in vitamins and minerals and when soaked, as in this recipe, makes a delicious and nutritious pancake. Buckwheat has a lovely nutty flavor and makes these pancakes not only hearty and filling, but much more interesting than run-of-the-mill white flour pancakes. The soaking process helps to break down the grains, making the pancakes softer and the grain more digestible.



  • 1 1/2 cups buckwheat flour
  • 1 1/4 cups cultured buttermilk or milk kefir
  • 2 eggs, lightly beaten
  • 1/2 tsp. sea salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. vanilla extract
  • coconut oil or butter for frying


  1. Mix buckwheat flour and buttermilk or kefir until flour is well moistened. Cover and soak at room temperature for 12-24 hours.
  2. In the morning, preheat pan over medium-low heat.
  3. While pan is heating, mix all other ingredients into buckwheat flour mixture. At this point it may be very bubbly, like a sourdough starter. Stir it down a bit, just to take a little air out of the batter.
  4. Add coconut oil or butter to preheated pan.
  5. Ladle 3 Tbsp. batter into pan for each pancake. Cook 3-5 minutes or until bubbles pop and the top dries out just a bit. Flip and cook for 2 minutes more on the other side, or until nicely browned.