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Buckwheat Pancakes
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Buckwheat Pancakes Recipe by Dr Paula Gilvarry

These Buckwheat Pancakes work well as a sweet or savoury dish. I like to have them with fresh fruit or a fried egg and tomato for breakfast, but they are equally good with smoked salmon, a dollop of crème fraîche and a pinch of snipped fresh chives. Recipe makes 14 pancakes.


100g buckwheat flour
100g cream flour
3 tbsp caster sugar (if making a sweet version)
1 tsp bicarbonate of soda
½ tsp fine sea salt
1 egg, lightly whisked (optional)
475ml buttermilk or milk kefir
olive oil or butter-flavoured cooking spray


1. Put all the ingredients except the oil in a food processor or blender and blitz to combine into a smooth batter.
2. Omit the sugar if you’re making these for a savoury version. Pour the batter into a jug or bowl.
3. Spray a large non-stick frying pan set over a medium heat with the cooking spray. Working in batches, pour tablespoons of the batter into the pan, spaced well apart as the pancakes will spread slightly.
4. Cook until bubbles start to form on the surface, then flip the pancakes over and cook the other side for about 1 minute, until golden brown. Keep warm on a plate until all the pancakes are cooked.

Buckwheat Pancakes


Dr Paula Gilvarry
A diet for people who love food from the doctor and chef who lost 5 stone. Dr Paula Gilvarry has always loved her food; in fact, she even ran a restaurant alongside being a GP. But when her increasing weight began to cause medical problems, she knew something had to change.

Cutting out delicious food wasn’t an option, so instead she changed the type of food she ate, adapting all of her favourite recipes to suit her new weight-loss regime. And it worked.

Five stone lighter and a whole lot healthier and happier, Paula is ready to share her secrets. Her recipes are delicious, high in protein, low in carbs, and they even allow for a daily glass of wine! Doctor on a Diet is for anyone who wants to lose weight slowly and keep it off, without sacrificing taste or flavour.

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