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Gluten-Free Buttermilk Buckwheat Pecan Pancakes
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5 from 4 votes

Buttermilk Buckwheat Pecan Pancakes

Gluten-Free, Corn-Free, Soy-Free, Gum-Free, Rice-Free, and optionally Egg-Free
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Servings: 4 servings
Author: Dr. Jean Layton


For the Pancakes:

  • 4 tablespoons Butter
  • ¼ cup pecans chopped fine
  • 2 eggs egg-free alternative: 2 teaspoons golden flax seeds, ground and 2 tablespoons water
  • 1 cup buttermilk
  • 2 tablespoons honey preferably raw
  • ¾ cup raw buckwheat flour Grind your own green groats in a coffee grinder for this flour
  • ¼ cup tapioca flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder

For the Pear Sauce:

  • 1 ripe pear diced
  • 1 tablespoon raw honey
  • 1 tablespoon butter


For the Pancakes:

  • Melt butter in pan.
  • Add pecans and cook for one minute till the pecans are lightly browned and fragrant.
  • Allow to cool while you mix the rest of the batter.
  • Beat eggs in a mixing bowl till well scrambled.
  • Add the buttermilk, honey and the pecan mixture.
  • Stir well to combine.
  • Add the flours, salt and baking powder
  • Beat well for one minute.
  • Preheat your griddle or pan till a drop of water dropped upon it sizzles away.
  • Grease lightly with butter or oil
  • Pour ¼ cup sized circles onto the griddle.
  • Allow them to cook till bubbles rise to the surface, pop and the holes remain open.
  • Flip
  • cook on the second side for a minute.
  • Serve with pear honey sauce

Pear Honey Sauce:

  • Combine all ingredients in a small pan.
  • Heat till honey and butter melts.
  • Feel free to add a bit of cinnamon or ginger to this sauce - both improve it.


Calories: 411kcal | Carbohydrates: 46g | Protein: 8g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 126mg | Sodium: 368mg | Potassium: 419mg | Fiber: 4g | Sugar: 21g | Vitamin A: 655IU | Vitamin C: 1.9mg | Calcium: 146mg | Iron: 1.7mg