Buckwheat-Flax Pancakes with Walnuts

buckwheat-flax-pancakes Photo: Sara Remington


  • 2/3 cup rolled oats
  • 2 tablespoons flaxseed, toasted
  • 3/4 cup buckwheat flour
  • 1 1/4 cups unsweetened almond milk
  • 1 large egg, plus 1 large egg white
  • 2 teaspoons baking powder
  • Scant 1 teaspoon sea salt
  • 2 tablespoons pure maple syrup
  • 1 tablespoon walnut oil, plus more for brushing
  • 1/4 cup finely chopped walnuts
  • 1 pint strawberries, hulled and sliced, for serving


1. In a blender, pulse oats and flaxseed until ground into a coarsely textured flour. Add buckwheat flour, almond milk, egg, egg white, baking powder and salt and blend until well mixed. Blend in maple syrup and walnut oil.

2. Brush a griddle or well-seasoned cast-iron skillet with walnut oil and heat over medium-high heat. Spoon about 2 Tbsp. batter onto griddle, creating a 4-inch pancake. Repeat with more batter, evenly spacing pancakes so they don’t crowd griddle. Sprinkle top of pancakes with chopped walnuts, about 1/2 tsp. per pancake. Cook pancakes until a few holes appear on surface and bottoms are browned, about 3 minutes.

3. Using a spatula, carefully flip pancakes over and cook until opposite sides are golden brown, about 1 minute. Transfer pancakes to serving plates and repeat with remaining batter. Serve with additional maple syrup, if desired, and strawberries.

  • Prep Time:
  • Cook Time:
  • Yield: About 24 4-inch pancakes

Nutritional Information

Calories per serving: 102
Fat per serving: 5g
Saturated fat per serving: 1g
Cholesterol per serving: 16mg
Fiber per serving: 2g
Protein per serving: 3g
Carbohydrate per serving: 12g
Sodium per serving: 305mg
Iron per serving: 1mg
Calcium per serving: 79mg

Good to Know

Buckwheat is gluten-free and rich in minerals, fiber and protein; flaxseed adds omega-3s.

This Recipe Is

Recipes adapted with permission from the publisher, Rizzoli USA, from "The Ranch at Live Oak Cookbook" by Alex Glasscock and Susan Glasscock. Copyright © 2015