Fermented buckwheat pancakes

Since sharing my recipe for fermented buckwheat bread (my last blog post), I’ve had really positive feedback from people who have tried it and love it – for all the same reasons that I do: it’s super easy, it’s affordable, it’s sensitive-gut-friendly, and most importantly, it’s yummy! So now I’m hoping that I’ll get a similar response from those of you who decide to try these fermented buckwheat pancakes. I’ve made them only twice myself but not only did my discerning kids approve of, and even better, enjoy eating mummy’s latest pancake experiment, my father-in-law enjoyed them too!

UPDATE August 2018: I made these again this morning for the first time in ages, and I just want to say that although everyone ate them joyfully (with sliced bananas and coconut yoghurt), I thought they were a bit rubbery/chewy and I considered taking this post off my blog. BUT… then I remembered there are people out there who really are sensitive to everything and this recipe might be just what they need! They do taste good with toppings and they digest well too. They’re also free of raising agents and grains. So I’m leaving the recipe here, but I just want to say that they’re not my *favourite* pancakes in terms of texture. If you try them, feel free to leave your own feedback in the comments for others. x Esther

However, I do have to admit that they didn’t freeze and thaw well.  I have a little ritual which involves me making pancakes on a Sunday or Monday morning, and then freezing most of the batch to include in the kids’ kindy lunches for the rest of the week. This works very well with My Darling Lemon Thyme‘s GF pancake recipe but I have to confess that these fermented buckwheat pancakes need to be eaten fresh. Freezing and thawing them really changes their texture (they ended up chewy and hard 😕), so in this instance, fresh is definitely best!

To make my fermented buckwheat pancakes you’ll need 1½ cups of batter from my bread recipe (see here how to make it – it’s so easy, I promise!). If you wanted to use the bread batter to make two separate batches of pancakes, you could use half and refrigerate the other half for a few days. It worked for me!  If you decide to give this recipe a go, I’d be super grateful if you could review the recipe here so that others (and I) can learn from your experience and opinion. My own tastebuds might be influenced by the fact that I haven’t eaten wheat flour in over a year, and also by the fact that I now like the taste of buckwheat since switching to my fermented buckwheat bread. I really do hope you love these too!

FYI, for those of you with food intolerances and/or sensitivities, this pancake recipe is gluten-free, dairy-free, refined sugar-free, grain-free, and vegan, whew!


Fermented buckwheat pancakes

Servings 13 pancakes


  • cups fermented buckwheat batter (see fermented buckwheat bread recipe)
  • 1 ripe banana
  • 2 tsp maple syrup
  • ½ cup nut mylk


  1. In a large mixing bowl, add the fermented buckwheat batter (it should be naturally frothy from the fermentation process), the mashed banana, maple syrup, and nut mylk (I used homemade hazelnut mylk). Stir just to combine - you don't want to stir out all the fluffiness of the batter!

  2. Heat a large non stick frying pan over medium low heat and grease lightly with butter or oil.  I use enough batter to make a pancake that's about 10-11cm in diameter, and this gives me around 13 pancakes in total. 

  3. When the top of the pancake is filled with bubbles, you can flip the pancake and brown the other side. Serve hot with fruit or jam, maple syrup, and coconut yoghurt or whipped coconut cream! Enjoy 🙂

Recipe Notes

FYI, I think this batter is a little bit stickier than my usual pancake recipe so a non-stick pan would definitely be a bonus! However, I'm no fan of Teflon myself so I just use a fish slice to lift the pancakes for the flip and it works fine 🙂

Light, airy, tasty, not-too-sweet, healthy, and YUM!


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