Buckwheat Pancakes with Strained Yogurt, Fruits, Honey and Olive Oil
Healhty-ish, nutty buckwheat pancakes. The ones I actually cook at home.
These are the pancakes I actually cook at home. They’re grounded in buckwheat’s nutty flavor, gluten-free, balanced with natural sweetness, and feel good to eat any time of year.
Buckwheat carries its own flavor — earthy, nutty, slightly mineral — and it makes a pancake that feels substantial without being heavy. The batter is gluten-free, lightly sweetened, and rests before cooking so it sets into something tender but structured.
The toppings are flexible and shift with the season: yogurt for creaminess, fruit in whatever form you have, olive oil for depth, and honey to make it sing. These are pancakes you can put on repeat and not regret the next morning.
Buckwheat Pancakes with Strained Yogurt, Fruits, Honey and Olive Oil
Makes 11 pancakes
INGREDIENTS
Dry mix
75 g raw buckwheat flour
35 g GF oat flour
8 g tapioca starch
6 g baking powder
1 g fine sea salt
Pinch ground cinnamon
Wet mix
1 large egg
160 ml unsweetened almond milk (or milk)
20 g melted coconut oil, olive oil or butter
11 g date syrup
5 g (1 tsp) vanilla extract
Toppings
100 g strained yogurt (or Greek yogurt, well-drained)
150 g seasonal fruit, brunoise cut (stone fruit, apple, pear, berries — flexible)
Zest of half a lemon
Extra virgin olive oil
Honey, for drizzling
Baby mint leaves
METHOD
Sift buckwheat flour, oat flour, tapioca starch, and baking powder into a medium bowl. Whisk in salt and cinnamon. In another bowl, whisk egg, almond milk, coconut oil, date syrup, and vanilla until smooth.
Pour wet into dry, whisk gently until just combined — batter should be thick but pourable, falling in a ribbon that mounds briefly before settling.
Rest 25-30 minutes — this hydration is what gives the pancakes lift and structure.
Heat a non-stick or seasoned skillet over medium-low. Lightly grease. Give the batter a brief whisk to re-incorporate and loosen before cooking. Scoop a small ladleful — just under ¼ cup — for each pancake. Flip when bubbles cover most of the surface and the edges are set, about 2 minutes. Cook the second side 1–2 minutes more.
Hold pancakes in a single layer on a rack. Don’t stack while hot.
To serve, stack the pancakes on a plate. Spoon yogurt over the top, scatter fruit evenly, sprinkle with lemon zest, drizzle with olive oil and honey, finish with mint.
Kitchen Notes
Cool completely on a rack Loosely cover with a clean kitchen towel for up to 1 hour. Or stack with parchment in an airtight box and refrigerate up to 3 days. Reheat gently in a skillet or 160 °C oven for 5-6 minutes.
Make or Break
Don’t skip the rest: Without it, the batter spreads thin and cooks dense.
Temperature control: Too hot, and they scorch before cooking through. Aim for medium-low and steady.
No stacking hot: Steam collapses texture. Always cool on a rack in a single layer.
Optional Toppings & Sauces
Alternative Toppings
Tahini + lemon zest
Yogurt + chopped dates
Berries + maple drizzle
Roasted strawberries + yogurt + zest
Roasted stone fruit + dukkah
Yogurt-Tahini Sauce
Take two spoonfuls of thick yogurt — strained if you can — and stir them with a spoonful of tahini until smooth. Add a squeeze of lemon juice, the finely grated zest of half a lemon, and just a touch of honey or maple to balance. Taste, and adjust: more lemon if it feels heavy, more tahini if you want richness. Keep it in the fridge until serving; it firms up slightly as it rests.
Afiyet olsun!