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Buckwheat Buttermilk Pancakes

Brought to you by Chloe Collins


3/4 cups buckwheat flour
1 tsp gluten free baking powder
3/4 teaspoon rock salt
3/4 cups nut milk
1 large egg
2 tablespoons whole grass fed butter +extra for cooking
1 teaspoon vanilla extract
Berries to top
2 tbsp coconut yoghurt to top


  1. Whisk flour, baking powder and salt in a medium bowl.
  2. Whisk milk, egg, melted butter, and the vanilla extract until combined.
  3. Heat a large pan to medium heat.
  4. Make a well in the dry ingredients & add the wet ingredients, be careful not to over mix.
  5. Melt some butter in the pan, add the batter to fill the pan, wait until bubble appear on the top of the pancake, then flip.
  6. Serve with berries & yoghurt.

About the Author

Chloe Collins a Clinical Nutritionist with a special passion in women’s hormonal health. She is on a mission to empower women with the correct information so that they can make the best possible decisions about their own body and health. Chloe is the host of a women’s health podcast called Chloe’s Clinic where she has vulnerable and important conversations. She has created a range of powerful online programs & eBooks for the purpose of making a positive impact in women’s lives worldwide.