2-Ingredient Buckwheat Galettes (Buckwheat Pancakes) with vegan option

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Only 3 ingredients are needed for these Buckwheat Pancakes. They are gluten-free, freeze well, and taste great with all kinds of toppings from sweet to savory!

Buckwheat Pancakes / Buckwheat Galettes on plate with strawberries and coconut yogurt

One of the biggest challenges to being a gluten-free family is having affordable bread alternatives around so you can easily throw together a quick meal or a snack. We regularly enjoy our Flax Bread, but it’s a little boring to have the same thing over and over again. This recipe for buckwheat pancakes is another great option to add to your gluten-free recipe box.

This Buckwheat Galette Recipe (that’s the real term for these flat cakes) is one recipe in our home that has become a staple. They make a great gluten-free wrap that is so much less expensive than those “priced through the roof” wraps in health food stores.

They mix up quickly and simply, store well, travel well and are a super flexible background for meals and quick snacks. And they freeze well.

And my kids love them.

Hope you do too:-).

I found this recipe a number of years ago on Whole Approach, a super helpful site for anyone dealing with candida. Candida, if you aren’t familiar with it, is a systemic overgrowth of candida yeast in one’s body.

It is typically associated with the overuse of antibiotics and eating too much sugar and starches.

My oldest son and I figured out that we were dealing with severe candidiasis and as a result went off sugars, most fruits, and gluten and my hunt for recipes that would help us in our quest for health began.

Well, getting well and feeding a family whole foods can take time so I just loved it when I found out how easy these little French pancakes / crepe like breads are. Less time in the kitchen makes for a happier mama and a more peaceful family.

Side note – if you’re struggling with finding easy recipes too, these are some of the more simple ones on my site.

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Buckwheat Pancake Batter dripping off of whisk

What is a Galette?

Traditionally, galettes are a round, freeform crusty cake. But this recipe is more of a crepe (Breton galette) that French bakeries serve with fillings (source).

Galettes are famous in Brittany, France, and one of the most popular ways to eat them is formed around a center of cheese, ham, and egg. In these photos, they’re shown with homemade coconut whipped cream. You could use that or this dairy-free coconut pudding as a delicious alternative.

Now, I know, a lot of you who follow this blog know that I have recently put my oldest son on a grain-free diet. That hasn’t changed. (Update: we go on and off being grain-free. Depends on the practitioner we are working with and how much we think a certain diet is helping or not.)

And I am on an almost grain-free diet. But there are still two others in my household and we haven’t all gone grain-free….so for now, at least, you will be seeing a mix of both grain-containing and grain-free recipes.

And technically, buckwheat isn’t a grain – it’s a seed. But it’s still heavy in starch.

To reduce the starch and increase the protein content of the wraps, sprout the buckwheat first.

Buckwheat Pancakes / Buckwheat Galettes with Strawberries and Coconut Yogurt

Serving Suggestions

1.  Plain

Eat these buckwheat pancakes just as is!

2.  Like a Sandwich

Spread with sandwich fixin’s like nut butter, either plain or with jam or sweetener of choice. Top with another pancake and eat like a sandwich. Here’s how to make Homemade Nut Butter.

3.  Like a Wrap

Spread with a thin layer of your favorite filling and roll up and eat like a wrap. (The top photo is filled with scrambled eggs, tomatoes and peppers.) We’ve filled them with this Sesame-Free Hummus at times. Yum!

4.  Filled Dessert

Fill your buckwheat pancakes with ice cream (like this Chocolate Almond Chip Ice Cream…our favorite!) and drizzle w/ chocolate sauce. Or fill this a light cream cheesy filling and some of this Keto Blueberry Syrup and top with Dairy-free Whipped Cream.

5. Traditional Method

Technically, you are supposed to make a fairly large galette and place filling in the middle and fold the outer edges up. I haven’t tried making these pancakes in this way yet, but I hope to! I think it would work best if you use egg for this method.

Buckwheat Pancakes / Buckwheat Galettes with Strawberries

These buckwheat pancakes will hold together fairly well as a wrap, but not perfectly. I hope to work on another wrap recipe or two for later.

Recipe Notes and Substitutions

  • Egg Substitute: You can use an egg substitute instead of an egg. Here is my Homemade Egg Replacer.
  • THM: This recipe qualifies as an “E” for those on the Trim Healthy Mama plan.
  • Salt: The recipe calls for 2 teaspoons salt and we love it that way. At least one reader has commented that it’s too much salt. Of course, as with any recipe, you can reduce or even omit the salt if you like. Most galette recipes have this ratio / proportion of salt, but it’s up to you.
Buckwheat Pancakes / Buckwheat Galettes - gluten free, healthy, easy, vegan, dairy-free

2 Ingredient Buckwheat Galettes (Buckwheat Pancakes) with vegan option

You only need 2 ingredients for these Gluten-free Buckwheat Pancakes. They're gluten free, freeze well, and taste great with all kinds of toppings.
4.37 from 11 votes
Print Pin Rate
Course: Breads, Breakfast, Snack
Cuisine: Dairy-Free, Gluten-Free, THM:S, Vegan
Keyword: Buckwheat Pancakes
Servings: 10 large galettes
Calories: 87kcal


  • 2 cups buckwheat flour (330 grams)
  • 2 teaspoons salt (or to taste–see Recipe Notes)
  • 3 1/3 cups water (750 ml)
  • 1 egg (or substitute)


  • Mix flour and salt in a large bowl.
  • Add water gradually by adding in 1/4 – 1/2 of the total amount each time, stirring well after each addition.
  • Add the egg or substitute.
  • Cover batter and refrigerate for 1-2 hours (optional. I've, opted not to do this when I am in a hurry. For best nutrition, soak the buckwheat mixture prior to adding the egg).
  • Ladle batter onto a prepared skillet, greased as necessary.
  • Cook until galette starts to brown.
  • Flip galette over and cook on the other side.


You can soak the flour and liquid overnight as well, and the pancakes will turn out quite a bit thicker. See How and Why to Soak Grains.


Serving: 1large galette | Calories: 87kcal | Carbohydrates: 17g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 478mg | Potassium: 145mg | Fiber: 2g | Sugar: 1g | Vitamin A: 24IU | Calcium: 15mg | Iron: 1mg | Net Carbs: 15g

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

What do you think you would fill your Buckwheat Pancakes with? 

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Recipe Rating



  1. 4 stars
    I found the taste of these great. I did add an extra egg. To those that found they crumble/don’t flip etc….you just need to experiment with your individual pan as they all different. I found I needed to keep the pan very hot so they bubble instantly on contact, and re oil a little every 3rd one. I also made them a bit smaller and it made all the difference.

  2. 5 stars
    Thank you for such a great recipe! Couldn’t be simpler and tastes great. I am new to pancakes/crepes, so need to just get experience with the process of frying them — when to flip, so that the galettes are cooked through yet soft. I hope to be making these often.

      1. I have a question about the flour now. I ran out of the store bought buckwheat flour and I’m wondering what to use next. I have raw buckwheat and toasted buckwheat at home that I could mill into flour. Which of these would be more appropriate to mill? The colour of my store-bought buckwheat flour was brownish, so I’m thinking that my flour was made from toasted buckwheat. This is why I’m confused about which one to choose now. Thanks so much!

        1. Hi there. It could be buckwheat with the hull on it perhaps? I think you could mill either. Maybe find a photo online and try to figure out what you have?

          1. I’m sorry, I guess I wasn’t clear. My question is: what buckwheat did you mill into flour? Was your buckwheat raw or toasted/roasted? Thank you.

  3. Hi there, thank you for this wonderful and easy recipe, and congratulations for a “whole” great website. I always get great galettes with your recipe. I’ve also tried some modifications, and it always comes out great. For example: your amounts of buckwheat flour + salt + water, then covered and in the fridge overnight, then next day I add 4-6 Tbsp flax seed meal and 1 beaten egg, plus 1 tsp apple cider vinegar and 1 tsp baking soda. I let it sit on the countertop a little and then cook the galettes on a nonstick pan. Perfect. I also sprinkle sesame seeds when I’m cooking then!

  4. Thanks so much for the recipe! We used Anita’s Organic Mill light buckwheat flour and they turned out so well! We have been a little frustrated by the gluten free wraps available to purchase in stores, as none of them wrap very well. We will definitely make these for ourselves from now on!

  5. I used Bob’s Buckwheat with flax egg replacement and it was not good… really runny, then burnt to the pan and crumbled . Tried the revision with apple cider vinegar and baking soda and baking powder, still not good, turned into kind of a mushy paste glob that tastes like nuts. Wish mine had turned out the way yours look. 🙁

    1. I have never done a flax replacement on this, nor those other subs. Hmmm…maybe try without them?

  6. I’ve tried numerous buckwheat pancake recipes with milk and starch and God know what but they all were a disaster.

    Your recipe was alright but still stuck a bit to the pan and was crumbly.
    I’ve changed a few things and I’ve got PERFECT results, just like regular crepes/pancakes and they were flexible as well!
    I used only half of the flour and water with one egg.
    I also added 1 teaspoon of apple cider vinegar, half tsp baking powder and half tsp baking soda.

    They were really, really tasty with a perfect consistency and I’m able to eat them on the first stage of the diet which is a miracle…

    If you want a sweeter version, use some stevia, vanilla and lemon zest, it tastes really good!

  7. Hi Adrienne, love this recipe! I grind my buckwheat and soak overnight with 2 cups water (incl balsamic vinegar) the salt and some cinnamon. Then in the A.M. I add the rest of the water, a little honey and use a beef gelatin egg replacer. I’m having a bit of an issue with cooking them though. I’ve got a wonderful nonstick pan, which I brush with some grapeseed oil, but for some reason they are sticking badly. I’ve even tried adding oil to the batter but that does not help. I eat them anyway, with blueberry sauce, but they look nothing like your picture. Any advice is welcome.
    Oh, and for those who end up with a bowl full of batter they think they can’t use… line a baking dish with parchment, pour in the batter, cook at 300ºF for 2-3 hrs to drive out the water. They make great bars. If you’ve added sweetener, they’re great for dessert, if not then split and use for sandwiches. No waste. ?

    1. What a great comment! I’m not sure about your problems with cooking. I haven’t used gelatin egg so maybe that? I haven’t made these in awhile and not sure if I saw a difference in soaking vs not. Sorry. But I LOVE your baking idea! I bet you could just add more flour instead of having to cook that long.

  8. I changed this a bit in that I used liquid whey drained from yogurt cheese with a little added water instead of all water. It turned out mildly sour and tasted much like injera bread, which I love and have been trying to make gluten free for years.
    This is my new injera bread substitute.
    I love it. Thank you for getting me on track using buckwheat flour instead of teff.

  9. These are amazing and super easy! I halved the recipe and use a little less water. Came out perfect! I ground up my own buckwheat and used chia as my egg replacer.

  10. Wasted a box of rude health buckwheat. Crumbled but then worse….too much salt. I regret not reading the comments. Thanks for wasting my time and energy.

    1. Hi there. I’m sorry you had a bad experience. What is rude health buckwheat? Perhaps the kind of buckwheat you used it the problem? I would appreciate your not claiming that I wasted your time and energy when perhaps you chose the wrong ingredient? I’ve had my fair share of recipes not work well even when I used the right ingredients. Let me know.

  11. This recipe sucked. Made my own flour and it crumbled in the pan. What a waste! I was excited to have something different and different it was. ?

    1. Hi Vennessa. How strange. I never had that happen. What did your batter look like before you cooked them and what kind of buckwheat did you use?

  12. 5 stars
    Great, simple recipe. I’ve been on a detox and feel great but I felt like having some carbs. This was so quick and easy to make and it totally satisfied the need for carbs in such a tasty way
    I think I will be making them again very soon 🙂

    1. What is so confusing about them? Let me know what you find to be confusing and I’ll be happy to take a look.

  13. Hello,
    I am trying buckwheat flour for the same reason as yours, Candida infection. I saw you have mentioned it too. Did you get rid of it, after trying fruit-less, no sugar, diet. I am a vegetarian, who is allergic to rice and I don’t eat eggs or fish as well. I love fruits, and was thinking of taking fruit-diet and something like buckwheat and other things. Anyways, could you get rid of candida and if yes, did it reappear afterwards? I am fighting it since 2 years, don’t even know how I got it!!! :((

  14. Can you please help me with a gluten free sour dough mix. I am having great problems. Is there a certain ratio for feeding it with the flour and water

  15. Hi, these looks really good and easy! I was wondering, can you put these in a waffle maker? I’m wondering if I can make something crispy out of it? Thanks!

  16. Hi Adrienne!

    So I’m making my first batch. Got hulled buckwheat grouts, milled myself – skipping the soaking to compare for when I do soak the next batch. Now when I gradually add my filtered water, how should the consistency be before the 2 hour sitting period? Thick or runny? Like maybe 3 1/3 cups of water looks to be too much? 🙂 I’m using a flax egg, fyi. I’m excited for these and hope they come out as wonderful as yours did. Thank you so much.

    1. Hi there!

      I never used real eggs – I used my Egg Replacer. It is a pretty runny batter. Hope that they work well for you!

      1. 5 stars
        And they are a winner! Took a few to get the cooking time right and flipping but overall turned out wonderfully. Endless possibilities with these crepes! “Delizioso” says my husband. Very pleased to finally have a sturdy “bread” for him instead of gluten pumpernickel which is the healthiest palatable bread he’ll eat. Thank you again!

  17. Hi! Can you share the type, brand of buckwheat flour you use? Do you buy hulled grouts and grind up yourself? I want to try this but have the grayish buckwheat flour and based on the forum that is not the right kind. Want to get this right cause totally need this in my vegan life!

    1. I bought hulled buckwheat and milled it myself. I mill almost all of my own grains. So no brand :).

        1. It changes. I buy in 25 # bulk bags depending on what my supplier has. I had a co op out of my house for many years.

  18. 3 stars
    I was curious and a little concerned to try this recipe since the reviews vary so wildly.

    This is what happened to me: I used Bobs Red Mill Buckwheat. This is the original kind of buckwheat that looks greyish in the bag and when mixed with water looks dark brown/grey because the buckwheat flour still has the buckwheat hulls mixed into the flour. I’m thinking that your buckwheat must be the more highly processed variety that has the hulls removed hence the much lighter color. I think this flour version might also have something to do with the inconsistency in experience of this recipe. I followed the directions explicitly except I added 1/4 tsp baking soda to make it a little more fluffy since I used subbed egg for a flax seed egg. I let the mixture sit for over an hour. I used a large, non-stick ceramic pan (on medium-high) and poured the thinnest layer of batter I could over the bottom. It stuck to the pan and crumbled terribly when I tried to flip it. For the second one I sprayed the pan first with Trader Joe’s Coconut Oil spray and the rest of the pancakes didn’t stick.

    Final thoughts: These are OK and would make a good base for a flat savory dish to go on top of a la Ethiopian injera. However, mine do not wrap or roll. When I try to do this they actually still crumble. I’m not sure if this is due to the type of buckwheat or not. I’d love suggestions. If I could use this as a wrap I would make it again. I ate one as a pancake with maple syrup and it was not as exciting as other allergy friendly pancakes I have made in the past. Any suggestions on what to do to prevent the crumbling issue or any additional insights into the buckwheat sourcing would be nice to hear.

    1. Hi there. Thanks for the thorough comment! I haven’t used the grey / brown buckwheat in this recipe and in fact, just bought some this past month, I think for the first time. Perhaps the extra fiber in the kind you used caused the issues? I checked out your site, btw – nice products!

      1. Thanks! 🙂 If you try this recipe with the brown buckwheat I would love to hear your thoughts on this recipe with that specific form of the ingredient. And would love to hear of any other recipes that work well with the brown buckwheat since I have a whole bag of it. Thanks again Adrienne!

      1. 5 stars
        I made this recipe with Bob’s Buckwheat and had wonderful results. My husband thought they were as good as the buckwheat galettes at our favorite Ft. Collins, French restaurant. This time I’m buying my buckwheat at the local bulk store. Will keep all your comments in mind. Thanks!