Buckwheat Pancakes

Submitted by Zack, who is a moderator for Bee’s Candida Support Group, that you are welcome to join!

Makes about 3 moderate-sized pancakes. The recipe can be doubled.

Buckwheat flour needs to be soaked 7 hours, or overnight, prior to cooking.


  • 1/2 cup buckwheat flour
  • 1/2 tablespoon freshly squeezed lemon juice
  • 1 teaspoon baking powder (non-aluminum from the health store)
  • 1 whole egg, beaten
  • 1/2+ cup non-chlorinated water
  • 1 tablespoon of unrefined coconut oil to grease frying pan


  1. Soak buckwheat flour by mixing together only the flour and water in the above recipe.
  2. Add 1/2 tablespoon of lemon juice (1 cup of flour would require 1 tablespoon), mix well, cover with a cloth, and let it sit at room temperature for 7 hours or overnight.
  3. The next morning, or 7 hours later, beat the egg and mix the baking powder into it.
  4. Add the egg and baking powder mixture to the soaked mixture. It may be lumpy and that is okay. A bit of water can be added to thin the batter since it can be fairly thick with just 1/2 cup of water.
  5. Heat frying pan or griddle to at least medium-heat and grease well with the unrefined coconut oil.
  6. When the frying pan is hot enough drop in spoonfuls of the buckwheat batter, cooking them as usual.
  7. Serve with lots of butter.