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buckwheat pancakes stacked on a white plate with a forkful taken out. Raspberries on top. White mug behind plate.

Gluten-Free Strawberry Buckwheat Pancakes

A tasty recipe for indulgent mornings! These gluten-free pancakes are most similar to the old-school boxed ones we all remember. Easy to make and easier to eat!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 182 kcal



  1. Spray a large pan with nonstick spray and turn pan to just above medium heat.

  2. In a large bowl, mix the dry ingredients together well. Ensuring no clumps.

  3. Add in the almond milk and syrup and whisk again thoroughly.

  4. Let the batter sit for 3 minutes so that the arrowroot powder can bind it together.

  5. Mix in the raspberries.

  6. Pour mixture into pan using the egg mold as a guide. Cover and cook for 5-6 minutes until the sides are starting to brown.

  7. Flip the pancakes and finish cooking until heated all the way through (about two more minutes).

  8. Top the pancakes with your favorite syrup or nut butters and enjoy!

Recipe Notes

Makes 8 pancakes.

Grab all the ingredients and my favorite brands from my pantry staples.

Nutrition Facts
Gluten-Free Strawberry Buckwheat Pancakes
Amount Per Serving
Calories 182 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 86mg4%
Potassium 308mg9%
Carbohydrates 31g10%
Fiber 5g21%
Sugar 5g6%
Protein 6g12%
Vitamin C 4mg5%
Calcium 155mg16%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.