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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g%
Prep Time
Cook Time
Total Time

10 min.

30 min.

40 min.



Strawberry Buckwheat Pancakes

Gluten free pancakes that are light, filling, and perfect for Sunday brunch. Buckwheat is known as a superfood for it's benefits in reducing hypertension and stabilizing blood sugar levels . Wow your friends and family with a different take on pancakes.  


1/4 cup of sliced Louisiana strawberries
1/2 cup buckwheat flour
1/4 cup quinoa flour
1/4 cup rice flour
2 tbsp. cornstarch
1 tbsp. ground flax seeds (use a coffee grinder to ground whole flax seed or you can buy flax meal)
1/4 tsp. cinnamon
2 tsp. of lemon zest
1 tbsp. baking powder
1/4 tsp. salt
1/2 cup coconut milk
1/2 cup water
1 tbsp. pure maple syrup
2 tbsp. vegetable oil
1 tsp. pure vanilla extract
Non-stick cooking spray as needed.


1Mix all dry ingredients (including flax seed) into one large bowl. Dig a well in the center of large bowl and add the milk, water, vanilla, maple syrup and vegetable oil,and all other remaining wet ingredients. Mix with a whisk until all dry ingredients are blended to form a batter. Let the batter rest for 15 mins.
2Heat up your griddle to medium-high heat, if you are using a nonstick pan, you will need to use cooking spray as needed.
3Once griddle or pan is hot use a 1/2 cup container or ladle to pour the batter in a circle. Once air bubble appear on the top and a golden brown ring begins to form towards the bottom, flip the pancake. Each side will take about 3-5 minutes before flipping. Serve with your sliced strawberries on top along with maple syrup.