Buckwheat Pancakes – Low Syn and Gluten Free.

For my breakfast this morning I had a rather delicious stack of buckwheat pancakes layered with sliced bananas and syn free Walden Farm Caramel Syrup.

Healthy buckwheat pancakes less than 1 syn each.

It’s the pancakes themselves that most excite me, they are made from healthy buckwheat and are less than 1 syn each. You may be surprised to learn that buckwheat isn’t a type of wheat, in fact it isn’t a grain at all! It is a gluten free seed from a rhubarb type plant and can be used either in it’s groat form or milled into buckwheat flour. It is the flour version that these pancakes use. What is it that makes buckwheat such a healthy option? It is an excellent source of fibre, has been linked with reducing bad cholesterol and increasing good cholesterol and is high in magnesium which has been shown to reduce blood pressure.  Not only that but buckwheat is thought to help people with diabetes by slowing down glucose absorption, good news for those like myself who suffer with diabetes.

By rights I think I should be describing these buckwheat pancakes as crepes, they are thin, light and airy and lend themselves beautifully to a variety of fillings and as they don’t contain sugar or sweeteners they are great with both sweet and savoury fillings.  Just the other week I made a version topped  with bacon and egg, they made a lovely breakfast. They’d also be good stuffed with ham and cheese as a light lunch, in fact the possibilities are endless! Why not make a big batch of buckwheat pancakes, freeze, and defrost in a dry pan or microwave for a handy standby.

Buckwheat Pancakes - Low Syn and Gluten Free.
Prep time
Cook time
Total time
A perfect wheat-free pancake recipe, less than 1 syn per pancake. Great with sweet or savoury fillings and perfect for breakfast, lunch or dinner. This recipe makes 4 - 5 pancakes but is easy to increase. The pancakes freeze and reheat quickly from frozen either in a dry frying pan or microwave.
Recipe type: Breakfast, lunch or dinner.
Serves: 4 - 5
  • 25g buckwheat flour (4syns)
  • 1 egg
  • 4 - 5 tablespoons cold water
  • Low calorie oil spray
  1. Place the flour in a bowl.
  2. Add the egg and 4 tablespoons of cold water. Mix thoroughly. The consistency should be that of single cream, if it is a little thick add the fifth tablespoon of water.
  3. Heat an 8" non stick frying pan and spray with low calorie oil.
  4. Place a tablespoon of the batter in the centre of the frying pan and quickly swirl so that the whole surface of the pan is quickly covered.
  5. Cook until the top surface of the pancake is beginning to look dry and then flip.
  6. Cook for a further minute until the underside is flecked with brown spots.
  7. Remove and keep warm in a low oven while you cook the remainder of the pancakes.
Ether roll up or stack with a filling of your choice - sweet or savoury fillings work equally well.


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