Buckwheat-Flax Seed Pancakes (packed with fat burning & blood sugar controlling nutrients)

by Cat Ebeling 
co-author of the best-sellers:  The Fat Burning KitchenThe Top 101 Foods that Fight Aging & The Diabetes Fix

Yummy gluten-free, grain-free pancakes. They are also low carb/low glycemic, and absolutely delicious!

These nutty tasting pancakes contain buckwheat as a main ingredient. Buckwheat is actually considered a ‘seed’, not a grain, and contains valuable nutrients, including vitamins, minerals, protein and antioxidants, such as rutin, tannins and catechin. Buckwheat is high in energy producing, fat-burning B vitamins, and includes a healthy dose of magnesium, that super-important mineral we all badly need, great for heart health, and blood pressure.  In addition, it contains manganese, zinc, and phosphorus. Buckwheat’s hearty allowance of nutrients make it especially helpful for brain health, fighting depression and anxiety, as well as headaches and stress.

Buckwheat provides a good source of amino acids, (components of protein), and contains twelve amino acids, making it a great source of plant-based protein. Buckwheat also contains the essential amino acids lysine and arginine, not usually found in other grains.

Even though the word “wheat” shows up in its name, buckwheat is gluten-free and is not related to wheat at all. Buckwheat tends to be very low on the allergy/inflammation list, making it an ideal substitute for celiacs or gluten sensitive people. Because buckwheat is a seed, not a grain, it is easier to digest, and helps avoid bloating, constipation or other issues related to grains and gluten.

Best of all, buckwheat is a low-glycemic food, making it a good source of healthy carbs, as long as you keep it in moderate quantities. The high fiber content of buckwheat (and the flax seeds in this recipe) also helps you feel full longer, as well as providing a good source of slow-burning energy.


½ cup pure buckwheat flour (not buckwheat mix)

2/3 cup ground flax seeds

3-4 eggs

pinch of nutmeg

tsp of cinnamon

1 tsp of baking powder

pinch of sea salt

tsp vanilla


Mix ingredients with fork until mixed. Mixture should be the texture of pudding, depending on how thick you like your pancakes. Add a little bit of water or milk if too thick or extra buckwheat flour, if too thin.  Cook on each side until lightly browned and not wet in the middle.  Serve with a chunk of grass fed butter and a drizzle of real maple syrup and fresh berries if you like.

This recipe is actually fairly low-carb, low-glycemic, and won’t affect blood sugar too much, as long as you don’t use much maple syrup on the pancakes.

Since the ground flax seeds are mixed with the buckwheat flour, the ratio of fiber to total carbs is fairly impressive in this recipe, and the protein from the eggs also makes it a very slow blood sugar response, which is great for fat loss, appetite control, and even diabetics.

Speaking of Diabetes, make sure to read this page next if you’re dealing with type 2 Diabetes, or even pre-diabetes:

1 Simple trick to REVERSE your Diabetes (hint: it’s NOT cinnamon or any supplement)

Dr. Josh Axe, 2017. Buckwheat nutrition and health benefits. Retrieved from https://draxe.com/buckwheat-nutrition/

About The Watchdog

Mike Geary has been a Certified Nutrition Specialist and Certified Personal Trainer for over 15 years now. He has been studying nutrition and exercise for almost 25 years, ever since being a young teenager. Mike is originally from Pennsylvania, but has fallen in love with mountain life and now resides in the picturesque mountains of Utah. Mike is an avid adventurist and when he’s not spending his time skiing, mountain biking, hiking, or paddleboarding on the lake, he has enjoyed skydiving, whitewater rafting, piloting an Italian fighter plane (seriously), scuba diving, heli-skiing, and traveling all around the world, enjoying learning about different cultures. At the age of 40, Mike now feels healthier, stronger, and more energetic than when he was 20... All because of a healthy lifestyle and great nutrition!

Check Also


3 Scary Reasons To Ditch Aluminum Foil (And What To Use Instead)

Today’s blog is republished from my friends at TheAlternativeDaily, a leading publisher of daily alternative health …


  1. As a type 1 diabetic, I need carb counts and nutritional information is not provided for the buckwheat pancakes. Can you provide carb count and size of pancake. Appreciate the diabetic friendly recipe.

  2. This recipe is a disaster! The batter is one big sticky mess, does not spread out no matter how much liquid is added, and does not taste very good either!

    I give it a 1 out of 10 .

    • I found I had to add a lot of water. I also added way more cinnamon. They are still bland but I top with a healthy home made chia seed jam and I love them that way. My fav is strawberry rhubarb. Took a blueberry chia recipie and just substituted 1/2 strawberries and 1/2 rhubarb for the bluberries. I freeze it in small glass jars as it only keeps for about a week. I freeze the pancakes also so I have a ready made meal. ?

  3. I used 4 large eggs and 3 tbsp of milk. but stillbatter was way too thick, had to spread it out in the pan with a spatula. not much flavor and texture was very eggy. I will try it again tomorrow with only 1/3c of flax instead of 2/3c and 3 eggs instead of 4. will also incorparate some apple sauce into the batter for a little sweetnesss and flavor. this recipe has potential. will see what I can come up with

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.