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Healthy Saturday Morning Buckwheat Pancakes

Hello again! It’s been a great first week here in Ocklewaha, Florida. We had our first group of campers leave yesterday morning (Monday) and our second group is arriving as I type (Tuesday). I have taken full advantage of an empty pool the last 24 hours and soaked up some sun in the peace and quiet. It was wonderful. Probably one of my favorite ways to relax is poolside, with a good read.

Because there are no campers here, Luke and I got into bed before midnight and didn’t have to be anywhere until 9 am this morning which means we woke up and got our workout in to avoid the afternoon heat.  Here is what we did today (which really was Tuesday because that’s when I wrote this)..

3 Rounds:

10 Front Squats 185# for Luke and 135# for me from the ground

20 pull-ups

50 double unders

Finished with 5 sets unbroken of:

2 strict Chest to Bar pull-ups, 2 strict pull-ups, 2 kipping pull-ups

After the first workout, my arms didn’t quite have the strength to do all of these unbroken so I modified to 1 of each of the strict and 2 kipping.

We then did a 2 mile cool down walk with some of our new friends from camp. It was a great start to our morning.

One thing I have been missing since we have been here at camp is our lazy Saturday mornings Luke and I have back home. When we get a weekend at home, we thoroughly enjoy sleeping in Saturday mornings with nothing on the agenda but to be lazy and eat a big delicious breakfast. We don’t really have that option here at camp with Luke having to be at meetings early almost every morning. So, in the meantime I am dreaming of one of my favorite Saturday morning indulgences that I most definitely will be making the first Saturday we have free when we get back in town.

I grew up eating lots of pancakes on Saturday mornings. Who doesn’t love a good pancake?? They are so soft and fluffy and delicious and everyone can top them with whatever they like to make it their own. So to continue to enjoy this Saturday morning breakfast without all the added sugar, refined carbohydrates and blood sugar swings afterwards, I have simply recreated/found some alternative options that satisfy me just the same. These Buckwheat pancakes were created when I woke up one Saturday morning craving some pancakes and I was out of my traditional oat flour that I typically use, BUT I remembered I had some buckwheat in the freezer.  Here is what transformed..

photo 1 (4)




Healthy Saturday Morning Buckwheat Pancakes
Serves: 3-4
  • 1 cup unsweetened almond milk
  • 4 teaspoons white vinegar
  • 1 cup buckwheat flour
  • ½ teaspoon sea salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ cup chopped, raw walnuts
  • 1-2 ripe bananas
  • 2 tablespoons pure maple syrup
  • 1½ tablespoons butter + more for cooking (or coconut oil), melted
  • 1 egg
  1. Combine almond milk and vinegar in a cup and let sit for 3-5 minutes
  2. In a separate bowl whisk together the flour, salt, baking powder and baking soda
  3. In a separate bowl mix together the almond milk mixture with melted butter or coconut oil, maple syrup, egg and mashed ripe bananas. (If your bananas are not ripe, you can just slice them and place them individually in each pancake when cooking)
  4. Combine the wet ingredients with the dry and mix well
  5. Heat a large skillet or pan over medium heat and melt a little bit more butter or coconut oil to coat pan. Pour ¼ cup batter into pan and let cook evenly on both sides.
  6. Serve pancakes hot with your choice of topping!


They were absolutely delicious. The hubby approved too. He is always my true taste tester because I will literally eat anything. He is not always so easily convinced that my healthier versions of some of our favorite foods are so great.  I topped mine with sliced bananas and sauteed apple slices with some pure maple syrup.

To avoid the processed syrup that is typically sweetened  with high fructose corn syrup (dangers of high fructose corn syrup) and other additives, here are some of my other go to clean and healthy options:

1. All natural, preferably organic nut butters, sliced bananas and pure maple syrup

2. Fresh pureed berries: you can either pour it over your pancakes cold or if you like your syrup warm heat it up in a sauce pan over medium-low heat.

3. Raw unfiltered honey with fresh berries or all natural nut butters

4. Chocolate Coconut Cream Sauce: have not tried this, but it looks amazingly delicious! Taken from

  • 1 can full fat coconut milk
  • 2 Tbsp. raw cacoa powder or unsweetened cocoa powder
  • 2 Tbsp. pure maple syrup
  • Add all ingredients to a medium size pot and bring to a boil. Reduce the heat and let cook until thickened and smooth, stirring consistently for about 25-30 minutes. OMG I cannot wait to try this when I get home! I might just have to make it while I’m here.

If you do not have any sensitivities to oats here is a link to my other favorite gluten free pancake recipe. It is delicious and also hubby approved! Hope you find these recipes delicious as well.

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