Himalayan Tartary Buckwheat Pancakes

Try this alternative flour for a gluten-free nutrient-rich pancake recipe packed with 14 grams of protein and bold nutty flavor.

A white plate with flowers with a stack of pancakes, a pat of butter and an ornate sterling silver fork and knife resting on a pink napkin off to the left side.

How to Make Himalayan Tartary Buckwheat Pancakes:

  • Finely chop the pecans and zest the orange.
  • Mix the dry ingredients in a large mixing bowl.
  • Whip the eggs until frothy with a whisk. Add to the eggs, vanilla, nut or oat milk, orange zest and melted butter.
  • Fold the dry ingredients into the wet, leaving a few lumps is okay. Do not over-mix the pancake batter.
  • Butter your griddle well and ladle 1/2 cup at a time of pancake batter onto the hot griddle. When there are bubbles on the tops of the pancakes, flip them.
  • Turn the pancakes only once- this keeps your pancakes extra fluffy.
  • Serve with warm maple syrup, my sugar free strawberry sauce recipe or other toppings of choice.
ingredients for pancakes on a wooden bowl- a brown bag of flour, eggs, spices on small dishes, two chunks of butter, a white small pitcher of milk, and measuring cups filled with chopped nuts and flour

Equipment needed for my Pancake Recipe With Himalayan Tartary Buckwheat & Almond Flour – Protein Packed!

  • mixing bowls
  • microplane for zesting the orange peel
  • griddle for cooking the pancakes
  • spatula, ladle and whisk
A brown bag of buckwheat flour labeled "grain free from family farms"

Other ways to create great pancakes:

  • Add mashed banana for banana buckwheat pancakes
  • Stir in chopped apples, nutmeg and cinnamon to create apple buckwheat pancakes
  • Carrot Cake pancakes would be scrumptious by adding in shredded carrots, coconut and loads of ginger
  • Blueberry Buckwheat pancakes are on the menu- add wild blueberries for a treat
An off white bowl with a spout filled with thick pancake batter and a spatula and ladle off to the right side resting on a blue and white dish towel

Where to buy ingredients for this recipe:

Himalayan Tartary Buckwheat flour– buy Big Bold Health Brand HERE

Gluten- Free. Available primarily online, but can be found at some specialty health food stores.

Plain Buckwheat Flour– buy Burkett Mills HERE and New Hope Mills HERE

Gluten-free. Can be found at most grocery stores these days, but here is the brand I prefer.

Almond Flour– buy HERE

Gluten-Free .Found at most all major grocery stores in the baking aisle.

Einkorn Flour– Another highly nutritious ancient grain. Less $$$. But contains gluten. Buy HERE

NOTE: Coconut sugar and the other ingredients can be purchased at most major grocery stores. Look in the baking section near alternative sweeteners or organic sections.

a griddle with dark brown pancakes baking
They are warm, toasty, a bit crisp on the edges. Yum!

What is Buckwheat flour and what are the health benefits?

Himalayan Tartary Buckwheat (HTB) is a perfect example of a resilient, nutrient-rich plant. For millennia, this gluten-free food crop (which has no relation to wheat) has survived harsh climates, high altitudes, and poor-quality soil. Yet HTB has become more robust—physically and genetically—as a direct result of these poor growing conditions. And when we eat HTB, we unlock a treasure trove of unique nutrients.

HTB is an incredible, accessible, protective superfood that can up-level our health.

● HTB is a highly concentrated source of phytonutrients that help trigger natural cell rejuvenation and train immune cells for better function.

● HTB is a nutrient-dense and sustainable food crop that improves the whole ecosystem in which it’s grown.*

● HTB is now grown organically and regeneratively in the US.

*From Dr. Mark Hyman’s blog 2021.

Other Healthy Breakfast recipes to try:

A small saucepan with melted butter
Add cooled, melted butter to the wet ingredients.

Tips for the best Himalayan tartary Buckwheat pancakes:

  • Let the batter rest 10 minutes so the baking soda and baking powder give plenty of lift for the fluffiest pancakes.
  • Flip the pancakes only once. This keeps the pancakes from compressing and becoming dense. Look for bubbles on the top of the pancake and the edges to dry out a bit, then flip.
  • Place the pancakes in a 200 degree oven to keep warm while finish the batch.
  • Warm maple syrup is even better if you add blueberries to it- extra anti-oxidants.
  • Make certain your leavening products and spices are fresh. Old baking powder will result in flat tough pancakes.
  • Do not over-mix the batter- this will deflate the pancakes.
A griddle with three buckwheat pancakes cooking
Let the tops dry and bubble and then flip
buckwheat pancakes and butter on a floral plate

Himalayan Tartary Buckwheat Pancakes

A nutrient-rich nutty buckwheat and almond flour pancake with 14 grams of protein per serving
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Course: Healthy, MOST POPULAR RECIPES, Recent Posts
Cuisine: American
Keyword: high protein pancakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 4 servings
Calories: 540kcal


  • 2 large eggs, well beaten
  • 1 ¾ cups oat or almond milk
  • 1 cup Himalayan Tartary Buckwheat flour – see my source below
  • ¾ cup almond flour
  • 2 tsp vanilla extract OR 1 tsp Vanilla Bean Paste
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ cup pecans finely crushed
  • ½ tsp salt
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 4 TBSP coconut sugar or Monk Fruit
  • ¼ cup butter melted or ghee, plus more for the griddle
  • 2 tsp orange zest


  • 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.


Nutritional Information: (without syrup)3-4 servings-540 calories per serving (3 pancakes) –
56.3 grams carbs
-30.8 grams fat-
14.3 grams protein-
13.3 grams sugar-
14.8% Calcium-
26.9 % Iron-
233.9 mg Potassium-
23.6% vitamin A
If you use a cooking spray, this will lower the fat grams. But, it will also alter the flavor.


Calories: 540kcal

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.

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 particular strain of Buckwheat. I won’t bore you with it. Here’s the link to the article.

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.

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Recipe Rating


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

  2. Rachel Parent says:

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

    1. Meggen Wilson says:

      Thank you Rachel. So glad you liked 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!!

  4. I just made these this morning! Best tasting pancakes ever! I will definitely be making these again… plus good to know the health benefits of the HTBF. I used raspberries and it was great!

    1. Meggen Wilson says:

      Bev, Thanks so much- this type of flour is so much better for you than whole wheat, white or almond flour.

  5. Michele Ross says:

    Your recipe is SO much better than the first Himalayan Tartary Buckwheat flour pancake recipe I tried. I thought it was the flour I didn’t like, but your recipe turned me into a fan of this heathy ingredient. Thank you!

    1. Meggen Wilson says:

      Thank you SO much. I experimented forever to develop this recipe. These pancakes have consistently earned rave reviews. So glad you found this incredible flour. It’s is yummy! Megggen

  6. Joan Greenwood says:

    I adore buckwheat flour. This Himalayan Tartary was wonderful in the above recipe.
    I did not have orange zest , and I did use heaping teaspoons of ginger and cinnamon.
    I also did not have oat or almond milk. I mixed Greek yogurt with some cream and then added 3/4 cup soda water , mixed together to give a heavy cream like texture.
    It all was wonderful. Light , fluffy, gingery buckwheat taste. Loved them. !

    1. Meggen Wilson says:

      Love your substitutions. Soda water is a great idea for extra air in any batter. Love the ginger and cinnamon. I can never have enough ginger. Thanks for your comments! MEGGEN

  7. This recipe looks great! Always looking for new ideas for buckwheat. Will definitely try.

  8. Dacia Alexander says:

    Thank you for this recipe! I bought HTB And I searching for a good recipe for pancakes. This one is so much better than the plain recipes. The cinnamon and orange really makes a difference.

    1. HI Dacia, This is one of my most popular recipes. the heaviness of the flour makes it really need some flavorings- I must have made a dozen or more batches to get this recipe right. SO glad you enjoy the citrus and spices. I agree!