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Bulk: 500 g Buckwheat Flour


Buckwheat Flour, 500 g bag

  • Buckwheat is naturally gluten-free, despite its name
  • Buckwheat is known to help prevent sugar spikes in the blood
  • Packed with nutrients and has a deeper flavour than rice

Buckwheat flour has a strong, nutty, slightly earthy flavour, giving your recipes more texture and taste. Buckwheat flour is gluten-free, rich in vitamins and minerals and low in calories. You can use buckwheat flour in many recipes such as pancakes, muffins, waffles, cookies, salads, and more.

Weight: 500 g

RECIPE: Vegan Buckwheat Pancakes


  • 1/2 cup buckwheat flour
  • 2 very ripe bananas , about 3/4 cup mashed
  • 2 tablespoons olive or coconut oil
  • 2 tablespoons water
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 2 teaspoons apple cider vinegar


  • Preheat the oven to 350ºF. In a large bowl, mash the bananas (a few lumps are okay), then add in the ground buckwheat flour, oil, water, cinnamon, vanilla, baking soda, and vinegar. Stir well to create a fairly uniform batter. It will be slightly thicker than traditional pancake batter, not quite as runny.
  • To bake the pancakes, scoop the batter using a scant 1/4 cup measure, creating about 6 evenly sized mounds on a large lined baking sheet. Use the back of a spoon to spread the pancakes out, creating pancakes that are roughly 5- or 6-inches in diameter, and about 1/4-inch thick. Bake until the centers are firm, about 15 minutes at 350ºF.
  • If you prefer to pan-fry the pancakes, pour the scant 1/4-cup of batter into a greased skillet over medium heat, and use the back of a spoon to flatten the pancake into your desired size and thickness. (About 5 or 6 inches wide) Allow the top to bubble and the edges of the pancake to dry, about 4 or 5 minutes, then flip and cook through on the other side.
  • Serve warm, with fresh fruit and pure maple syrup, if desired.

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