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Orange Ginger Buckwheat Pancakes

Orange Ginger Buckwheat Pancakes


Lazy relaxed weekends and holidays are for indulgent breakfasts that take slightly longer to whiz up than a smoothie but are totally worth the extra effort. I woke up craving pancakes and really fancied something a bit spicy at the same time. So here are some orange ginger buckwheat pancakes for those blissful mornings


Makes approx 8 small American sized pancakes

5 tablespoons buckwheat flour (I simply ground up some buckwheat flakes to make my flour)

1 teaspoon ginger powder

1 heaped teaspoon baking powder

1/2 teaspoon vanilla extract

1 egg (or 1 flax egg to make it vegan)

1 tablespoon melted coconut oil

1 tablespoon maple syrup

3 tablespoons freshly squeezed orange juice

1/4 cup nut milk (you can add more if your batter is too thick)


in a mixing bowl add in your dry ingredients and then add in your egg, orange juice and nut milk. Whisk well and then finally add in your coconut oil. Mix well and allow to stand for 10 minutes.

On a hot oiled skillet drop two tablespoons of batter per pancake and allow to cook for approximately 2 minutes on each side before flipping over. You will know when they’re ready to flip because they will have small bubbles formed over them.

Enjoy with lashings of maple syrup! ?



About the author

Meera Vadgama

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