Margie’s Cinnamon Buckwheat Pancakes Topped with Vanilla Coconut Yogurt

Prep Time

10 minutes

Prep Notes

Preheat oiled skillet to medium heat, or if using an electric griddle, heat to 375 degrees.

Cooking Time

20 minutes


12 pancakes


1 cup buckwheat flour

¼ cup ground golden flaxseed

1 tsp. baking powder

½ tsp. ground sea salt

½ tsp. cinnamon

2 Tbsp. coconut sugar

1 large egg

2 Tbsp. olive oil

1 tsp. pure vanilla extract

1 cup unsweetened original coconut milk


Using a whisk by hand, mix all six dry ingredients together in a bowl.Next, in a separate bowl, beat egg, and then add the olive oil, vanilla, andcoconut milk, mixing well between additions. Gradually stir in dry mix untilwell blended.

Place ¼ cup batter ontoa preheated lightly oiled skillet. (Medium heat) Cook on each side for 2minutes, gauging the time based on your heat and your pan.

*Yogurt Topping:

To make the yogurt topping, mix ½cup unsweetened vanilla coconut milk yogurt with 1 tsp. honeyor pure maple syrup- add more or less sweetener to taste! 


Garnish with crushed pecans or walnuts. If you arenot dairy intolerant, Greek yogurt is delicious, too! Add your favorite fruit or berries and serve!

*If you cannot have coconut, substitute pure maple syrup for the coconut sugar, and use unsweetened original almond milk yogurt in place of coconut milk yogurt.


Margie Jameson, Certified Integrative Nutrition Health Coach - Take 2 Wellness