Easy Buckwheat Pancakes start with a package of buckwheat pancake mix. Not just any buckwheat pancake mix, however. Read the labels on the package and select only those made from whole grain flour, no partially hydrogenated anything, and no dairy. We found Hodgson Mill Buckwheat Pancake Mix meets this criteria and results in lovely, light and airy, yet stick-to-your-ribs pancakes.
Here’s the surprise tip that just may change how you look at making pancakes from mixes. You don’t need to add eggs, oil, or cow’s milk just because the package says so! Just add soy milk to the Hodgson Mill mix, skip the eggs, oil, and dairy, and you’ll get the light, delicious results you see pictured below. We cooked up a mango-banana topping from just frozen, chopped mango, and fresh bananas. It goes wonderfully with the flavor of the buckwheat. Have fun making your own toppings from your favorite fruits.
- Buckwheat Pancakes
- 3 cups - buckwheat pancake mix (I use Hodgson Mill brand)
- 2 1/2 cups - soy milk, plain and unsweetened
- Mango-Banana Topping
- 1 16 oz pkg - mango chunks, fresh or frozen
- 2 medium - bananas, peeled and chopped
- Stir together the mango and banana in a microwave-safe bowl and cook on High for 2-3 minutes, until hot. Set aside.
- Preheat a non-stick griddle over medium-high heat until a few drops of water sprinkled on the surface dance around.
- In a mixing bowl, gently stir together the pancake mix and soy milk.
- Gently ladle about 1/3 cup of batter onto the hot surface, and spread it out to your desired thickness. Cook each pancake until the bottom is cooked and the pancake can be flipped over (a few bubbles will form on the surface), about 1 minute. Using a spatula, flip each pancake and cook another minute or so, until cooked all the way through.
- Gently remove the pancakes from the griddle and serve them warm with the fruit topping.
Nutrition (per serving): 495 calories, 79% calories from carbohydrates, 15% calories from protein, 6% calories from fat, 12.7g fiber.