I've been in love with pancakes for a long time, and I've had quite an evolving journey these past few years as we've tried to make healthier food choices. We started at Bisquick and now here were are at buckwheat. That's quite a jump, but it didn't happen overnight. Making drastic jumps like that (when it comes to food) rarely becomes a permanent lifestyle change.

Making small, gradual, easy changes is the key. It was easy to go from Bisquick to a homemade mix using white flour. It was easy to add just a little wheat flour to my mix. And after we discovered we liked buckwheat, I replaced almost all of the flour with buckwheat (which happens to be gluten-free), and used a small amount of whole wheat pastry flour to give them a good, soft texture.

Have you ever seen buckwheat flour before? It looks a lot like sand. And when you mix up the batter it looks like wet cement. And when you make the pancakes they appear to be potentially cardboard-like in taste. Well they aren't. I promise. I'm a pancake snob, and I hate eating pancakes that are overly "health-i-fied" and have a tough texture. These guys may have a strange appearance, but you'll be pleasantly surprised at the taste and texture. (That is, unless you hate the nutty flavor of buckwheat, then you may not like these. But give them a try. You might.)

Buckwheat Pancake Mix Ingredients

• Buckwheat Flour: You can find this in most large bulk sections at the grocery store, sometimes in the baking aisle, and always online.
• Whole Wheat Pastry Flour: I like this flour in this pancake mix because it maintains the tender texture (unlike regular whole wheat flour) You could also use regular all-purpose flour or a gluten free all purpose flour mix to make this completely gluten free.
• Granulated Sweetener: A little sweetness compliments the nutty flavor of the buckwheat flour nicely. You can use regular granulated sugar or a more natural sweetener, like coconut sugar. You could also omit this from the mix and add a little liquid sweetener when you make your batches of pancakes instead.
• Salt: I use fine sea salt or pink salt.
• Baking soda: Obviously… for the fluffing action.

How to Make Buckwheat Pancake Mix Recipe

1. Add all of the ingredients to a large lidded container. Shake it up REALLY well and store at room temperature.
2. That’s it!

How to Store Homemade Buckwheat Pancakes

Store any leftovers, covered either at room temperature for a couple days or in the fridge for longer. The longer they’re in the fridge, the more they’ll dry out.

You could also make a bulk batch and freeze them! Just lay the pancakes in a single layer on a parchment lined baking sheet and freeze until solid. Then transfer them to a freezer safe zip top bag. Pop them in the toaster when you’re ready to eat a few.