Buckwheat Blood Orange Pancakes

Buckwheat Blood Orange Pancakes

Yield 8 4in (10 cm) pancakes / 2 servings


15g white vinegar

230g almond mylk

20g unbleached can sugar

30g neutral oil

3g blood orange zest ( or zest of 2 blood oranges)

150g light buckwheat flour (I use Anthony’s Goods / Amazon)

3g baking soda

pinch salt

30g blanched almond meal


2 blood oranges, sepremed

170g plant based yogurt

60g toasted or raw almonds


Preheat oven to 200ºF (95ºC) and place a baking sheet inside

Combine vinegar and almond mylk together, set aside for five minutes

in a medium bowl whisk salt, baking soda, buckwheat flour, and almond flour together

Add remaining ingredients, whisk smooth.

Allow batter to rest for 5 minutes, it should thicken slightly

Preheat a nonstick frying on medium heat

Lightly brush pan with neutral oil and portion 1/4 cup ( 60ml) of batter into the center of the pan. Use the measuring cup or a spoon to spread batter into a circle.

Cook for 2 minutes or until bubble stop forming around the edges, flip, and cook another 1-2 minutes.

Place finished pancakes in the oven to keep warm while you continue cooking the rest of the batter.


4 pancakes


85g ( ~ 1/4c / 60ml) yogurt

Sepremes from one orange

30g chopped toasted or raw almonds

Place first pancake on serving plate and spread 1/4 of the yogurt on top the pancake, almost to the edge

Repeat until all four pancakes are used

Sprinkle the top of the last pancake with the almonds and arrange orange segments.

Finish with maple syrup, honey, or blood orange juice