Alkaline Recipe #205: Gluten-Free Buckwheat & Pumpkin Pancakes

buckwheat and pumpkin gluten free pancakes

This is a great warming, filling, simple breakfast that really feels like a treat!

Packed with potassium, and anti-inflammatories, it’s supportive of the kidneys while also giving a decent punch of fibre and protein too.

This is a great one for a weekend treat, while still being alkaline and healthy and with zero gluten, fructose, processed foods or acid-forming foods.

[yumprint-recipe id=’95’]Enjoy and let me know your topping variations!

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Ask Me a Question or Leave a Comment Here - I'd Love to Hear from You


  1. Joyce Reply

    Please send low acid new letter

  2. Kelly Martin Reply

    Where’s the recipe ?

  3. Stephanie Reply

    Hi Ross or anyone else,

    How do I get the gluten free buckwheat pancake recipe?

  4. Vonnie greene Reply

    My husband had his stomach removed because of cancer and no has ulcers in his esophagus so has to be on very low acidic diet. Are buckwheat pancakes low in acidity?

  5. Deborah Reply

    Can’t find the recipe for the buckwheat pancakes. Can you please direct me?

    Thank you!

  6. Lorellyn Reply

    Hi Ross
    I am also after the recipe but there are no details to be found. Is there a broken link somewhere?

  7. Julie Jones Reply


    I’ve just found your site the following an alkaline way of life diet and am looking for breakfast ideas.
    I can’t find the recipe for #205 Gluten Free Buckwheat and Pumpkin pancakes.
    Please can you point me in the right direction.

    Many thanks

  8. April Dekens Reply

    Hello Ross!
    Is Carob alkaline?
    How about vanilla?

    • ross Reply

      Hey April

      Vanilla is not particularly strongly alkaline (it’s not contributing to alkalinity), but it can be used as it’s not acidic per se. Good for flavour, not so much providing health benefits per se.

      Carob contains sucrose, of course, so is acid forming, but can be used in moderation.


  9. Mitzi Campbell Reply

    I wanted to love this… but the comment regarding the inability to cook through is correct. These never cook through. They are mushy. The taste is alright, but the insides never get beyond the dough phase no matter how long you cook or how thin you make them. They also look nothing like the photo. They are somewhat green and very dark and look a lot like a piece of scrapple, if you can get the outsides to cook enough. I had some mild success with a thin olive oil spray instead of the coconut oil on the pan. They seem to sop up the coconut oil and that makes it worse. If there are any suggestions to adjust this recipe, I’d be willing to try again, but as is… I’m sorry to say; this doesn’t work. 🙁

  10. Elaine Reply

    As a short cut, couldn’t canned pumpkin be a substitute for fresh? How much pumpkin puree do you use in this recipe?

  11. Russell Spurlock Reply

    These are DELICIOUS, but no matter how long I cook them, they remain wet and soggy on the inside… even if I make them wafer thin
    I suspect the pumpkin is the culprit. What’s the measure on the pumpkin puree in cups? I feel like I must have overdone it.
    Thank you!

    • Trisha Reply

      How many serves are in the pancake recipe?

      • ross Reply

        Makes about 8 pancakes, but depends on how big you make them of course 🙂

  12. jan Reply

    How many cups of pumpkin do you get from 1/2 a pumpkin?

  13. Deb Reply

    My husband has just been diagnosed with Tyoe 2 diabetes. We are struggling to find things he can eat. Trying to do low carb. No grains, sugars, ‘white foods’ etc. Will any of these recipes work for diabetes? We’ve already found out oatmeal spikes his blood sugar. All this time we thought oats were healthy. Any suggestions would be appreciated. Thanks.