Himalayan Tartary Buckwheat & Almond Flour Pancakes with Warm Maple Syrup

What in the heck is Himalayan Tartary Buckwheat flour?

Well- blame my sister. She and I have been on a mission to reduce our processed sugar and carbohydrate intake. We have packed our diet with ingredients that fight inflammation, boost our immune system and are packed with antioxidant polyphenols. We’re a little obessed. In a good. way. Not in a whacky faux science way- in a good way.

Mostly I’m eating tons of vegetables and almost no sugar and refined carbs. I don’t miss them a bit.

But because a good ole pancake is always something that makes us happy, I thought I’d give a recipe a try from Dr. Mark Hyman’s blog. He touts the health benefits of this particualr strain of Buckwheat. I won’t bore you with it. Here’s the link to the article.

I truly encourage you to read it and follow his blog. He is a medical doctor with the Cleveland Clinic that relies on peer review studies , not mumbo jumbo stuff off the Internet.

However, his pancake recipe was, I’m sorry, a bit bland for me. So I substituted coconut sugar, changed up the spices, used butter, not coconut oil (which I think makes everything taste like an Almond Joy) and added in orange zest.

You can find buckwheat flour at Whole Foods or most health food stores, but to order the really good Himalayan Tartary buckwheat, you have to mail order it- and it is not inexpensive. Store in the freezer so it does not go bad.

I hope you give it a try.

Here’s to good health.


Ingredients- makes 12 pancakes

  • 2 large eggs, well beaten

  • 1 3/4 cup oat or almond milk

  • 1 cup Himalayan Tartary Buckwheat flour- see my source below

  • 3/4 cup almond flour

  • 2 tsp vanilla

  • 1 tsp baking powder

  • 1/2 tsp baking soda- use fresh

  • 1/4 cup finely crushed pecans

  • 1/2 tsp salt

  • 2 tsp cinnamon

  • 1 tsp ground ginger

  • 4 TBSP coconut sugar

  • 1/4 cup melted butter or ghee, plus more for the griddle

  • 2 tsp orange zest

  • warm maple syrup – not pancake syrup

  • almond butter

Method- Prep time 20 MINUTES. Cooking time- 20 minutes

  • Mix the flours, baking soda, baking powder, salt, pecans, ginger, cinnamon and coconut sugar in a large mixing bowl. Whisk well to combine. Set aside.
  • Whip the eggs until frothy and pale. Slowly add in the vanilla, the orange zest, milk and melted butter. Stir the wet ingredients into the dry and take care not to over mix.
  • Set a griddle on medium high heat. Butter the griddle well or lightly coat with cooking spray . Ladle about 1/2 cup of the batter onto the hot griddle.
    Flip the pancakes once the tops are dry and bubbles appear all over the surface.
    Transfer pancakes to a plate in an oven set to 200 degrees.
  • Serve with warm maple syrup, almond butter, fresh berries or my sugar free strawberry sauce. Click HERE for recipe.

Here is my source for Himalayan Tartary Buckwheat flour.

You can also try this flour from Bobs Red Mills at Whole Foods or Amazon.

Add cooled, melted butter to the wet ingredients.
Let the tops dry and bubble and then flip
They are warm, toasty, a bit crisp on the edges. Yum!


  1. Will try it – inspiring to make something that feels extravagant but made with healthy things!

  2. Rachel Parent

    Wow! Made these today with my new order of Himalayan Tartary buckwheat, and they are amazing! Gourmet pancakes, yum! Thanks for the recipe!

  3. Thankyou for this recipe the pancakes are delightful. The bag of Himalayan flour had no recipe on it. They cook so fast also which I like and they are light and fluffy!!

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