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Buckwheat Matcha Pancakes

Buckwheat Matcha Pancakes

These Buckwheat Matcha Pancakes by Early Brawd are sugar-free with a hint of matcha. We love them because they pair well with sweet (think blueberries and coconut yoghurt) and with savoury flavours (like guacamole or stir fried veggies)...

Prep time: 5 minutes 
Cook time: 15 minutes 
Total time: 20 minutes
Yield: 6-8 pancakes 


Dry Ingredients:

  • 1 cup white buckwheat flour
  • 1 cup white spelt flour (or GF flour blend)
  • 1 tbsp baking powder
  • 1 tbsp MU matcha powder
  • a pinch of salt

Wet Ingredients:

  • 2 flax eggs (2 tbsp flax meal + 5 tbsp water)
  • 3/4 cup almond milk
  • 1 tbsp grape seed oil (+ extra for the pan)
  • 1 tsp vanilla extract


  1. Prepare the flax egg by mixing 2 tbsp of flax meal with 5 tbsp of warm water and let sit 5 minutes to thicken.
  2. Mix the buckwheat flour, spelt flour, baking powder, matcha and salt together in a large bowl.
  3. In a separate bowl, mix the flax eggs, the almond milk, grape seed oil and vanilla extract.
  4. Pour the liquid mixture into the dry ingredients and stir well using a spatula to combine. You should get a smooth and homogeneous texture.
  5. Lightly coat a non-sticky skillet with extra oil on medium-high heat.
  6. Pour a large scoop of the batter into the pan and cook for about 2-3 minutes. Then switch using a spatula and cook the other side 1 minute. You can use a round form to shape your pancakes and make them thick.
  7. Serve with coconut yogurt, fresh fruits and maple syrup.


    To read the full recipe, visit:


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