Gluten-Free Almond & Buckwheat Savory Pancakes

by | Read time: 1 minute

Pancakes might not make it to your breakfast table very often… and neither do you. Most mornings, you eat while rushing out the door. Maybe a calm meal is just what your busy routine needs. Sit down for breakfast and whip up these gluten-free pancakes. Even if you’re short on time, these flapjacks come together quickly and with only a few ingredients. Top them with your favorite sauce—don’t be afraid to get creative! Bonus? These pancakes freeze well, so you can quickly reheat on those jam-packed mornings.

Almond & buckwheat gluten-free pancakes #recipe #savorypancakes |


1/2 cup almond flour
1/4 cup buckwheat flour
3 Tbsp. extra virgin olive oil
1 chia or flax egg
Pinch of sea salt, optional


  1. In a medium-sized bowl, combine flours. Add oil and “egg” and mix until combined.
  2. In a lightly oiled skillet over medium heat, spoon desired size pancake mixture into pan. Cook until the edges bubble, gently flip over and cook on the other side.
  3. Top with your favorite sauce. Get creative and try this Easy Vegan Pine Nut Pesto!

Mo’s notes:

  • These pancakes freeze well, so try doubling or tripling the recipe and save for busy mornings.
  • For a sweeter pancake, use coconut oil instead of olive oil.