Buckwheat Coconut Pancakes

Buckwheat Coconut Pancakes | Paleo + Life

The end of the year is nearly upon us. I really want to stop and reflect on the changes in my life this year — but today is not that day. Instead, this week begins the blizzard of work that is preparing for the bar exam.

Bar prep is obviously all-consuming, but this blog is my happy space, and I want to keep it that way. Therefore there will be minimal mentions of it here. Just know that every moment not spent here or with the family is devoted to that monster. While I will definitely keep posting, I suspect I will tend toward the quick and dirty rather than the elaborate.

Which leads me to today’s recipe. These pancakes are adapted from a recipe Chris Kresser shared on his blog (which he in turn adapted from one by Stephen Guyanet). Of all the paleo pancake recipes I have tried to date, I think this one is my favorite. Even though it takes three days to make, it is totally worth it for the sourdough flavor. (Besides which, there’s hardly any work for the first two days).

The sour tang of the batter balances out sweeter toppings beautifully. I plan to serve these for Christmas morning, with a side of Figgy Pudding, and homemade sausages. I am looking forward to this breakfast even more than the holiday itself.

Buckwheat Coconut Pancakes (adaptation)


  • 1 cup raw buckwheat groats
  • 2 cups water, plus more
  • 3 eggs
  • 1/2 cup milk of choice
  • 1/2 teaspoon vanilla
  • 1/4 cup coconut flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • pinch of salt


  1. Day 1: Place buckwheat groats in a small bowl; pour water over them to cover. Cover the bowl with a lid and let ferment overnight.
  2. Day2: Strain and rinse the buckwheat. (It will be sticky like oatmeal; this is expected.) In a high-speed blender, combine 1/2 cup of water with the rinsed buckwheat. Blend for about 15 seconds or until smooth. Rinse the bowl you used for the first fermentation, and return the mixture to the bowl. Allow to ferment overnight a second time.
  3. Day 3: Coat griddle or skillet with coconut oil; allow it to warm up over medium-high heat while you finish mixing the batter.
  4. In a medium bowl, beat the eggs. Combine eggs with buckwheat mixture, milk, and vanilla; stir thoroughly. Add the coconut flour, baking soda, nutmeg, and salt, stirring again until batter is well-mixed.
  5. Using a small ladle or 1/4 cup measure, pour batter onto hot griddle. Fry each cake until bubbles form and burst around edges, approximately 2-3 minutes. Flip and cook for another 1-2 minutes on the second side.



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