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Buckwheat Spelt Pancakes & Using Buckwheat & Spelt

Updated: Jul 17, 2022

I'm all about a good breakfast, but I'm also all about breakfast for dinner! Recently we had these yummy buttermilk buckwheat spelt pancakes for dinner!! Mmmmm

Look! I'm gonna give you the recipe first and not make you scroll down until you're old!


  • 1/2 cup Buckwheat flour

  • 1/2 cup Spelt flour

  • 1 tsp sugar (optional)

  • 1/4 tsp baking soda

  • 1 tsp baking powder

  • 1/4 tsp salt

  • 1/4 tsp vanilla (or try other extracts like buttered rum, or hazelnut)

  • 1 egg

  • 1 Tbsp butter (it mixes better if you melt it)

  • 1 - 1 1/4 cup buttermilk (depends on how thick you like them)

  • Optional: nuts, berries, flaxseed, oats etc.


  • Mix the dry ingredients together in a bowl.

  • Mix buttermilk and egg together and gently mix into the dry ingredients. Blend until well mixed.

  • Mix in melted butter.

  • Heat griddle on medium heat. It's ready when a few drops of water dance on it. I flick it on with my fingers to test it.

  • Ladle the batter onto the hot skillet and let sit until bubble form and edges start to look dry. Flip and cook the other side. Cook each side until golden brown. (about 2 minutes per side)

  • Repeat - You can make them any size. We like them medium sized, but sometimes we make little tiny ones too.

Now, let's learn a little about Buckwheat and Spelt. (note, I didn't make you read all of this before giving you the recipe)

Buckwheat is not actually a wheat and is naturally gluten free. Buckwheat is known to have been used in China 5000 years ago and in Eastern Europe is known as Kasha. Buckwheat can be used in place of rice and other carbs and also ground into a flour.


  • Buckwheat is actually a fruit seed

  • Buckwheat has flowers and is a great pollinator plant

  • Buckwheat is an annual plant

A half cup of Buckwheat:

  • 3 grams of protein

  • 2 grams of fiber

  • 17 grams of carbohydrates

  • has copper, magnesium, manganese, phosphorus, rutin, and quercitin making Buckwheat an excellent nutritionally dense option.

Spelt is an ancient grain that has been used for 9000 years and was cultivated in the Middle East and Mesopotamia. Spelt is a member of the Farro family - which is so yummy!!! It was one of the first flours used in making bread and it can be used in place of all purpose flour. Spelt is NOT gluten free and is very similar and related to Einkorn and Khorasan wheat.


  • Spelt was a mainstay for Roman legionaries

  • The husk is harder than wheat

  • The oldest type of grain farmed by man

1 cup of Spelt:

  • 675 mg potassium

  • 19 grams fiber

  • 25 grams protein

  • Is very rich in Iron and Manganese

  • has zinc, phosphorus, niacin, copper, selenium, B vitamins

Ancient grains are a great addition to our diet as they tend to be less processed and nutritionally dense.

Other things you can do with Spelt and Buckwheat:

Enjoy! Tell us what you think and how many ways you used Buckwheat and Spelt.


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