Print Options:

Buckwheat and Potato Pancakes

5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Lynda Mitchell


1 cup buckwheat flour
1/3 cup potato flour
1 Tbsp baking powder
1/2 tsp salt
3 Tbsp sugar
1 egg or egg substitution
3 Tbsp oil
1/4 tsp vanilla
1 1/2 cups soy or rice milk or water
1/2 cup blueberries (optional)


Mix all ingredients and spread thickly on heated greased grill or frying pan.

Turn when brown and cook until brown on other side.



Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.