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Blood Orange Buckwheat Pancakes | thealmondeater.com
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5 from 2 votes

Blood Orange Buckwheat Pancakes

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 6 -8 pancakes
Author: Erin


  • 1 1/3 cup buckwheat flour
  • 2 tbsp cane sugar
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 eggs
  • 3/4 cup almond milk or milk of choice
  • For the glaze:
  • 1/2 cup ricotta cheese
  • 2-3 tbsp powdered sugar
  • Juice from 1/2 blood orange


  • Combine all pancakes together in a blender and pulse until smooth.
  • Heat a nonstick skillet with a bit of nonstick spray, or with coconut oil, and pour batter into the skillet a little bit at a time.
  • Cook pancake for approximately 30 seconds, then flip pancake over and cook the other side. Repeat this process until the batter is gone.
  • For the glaze: whisk ricotta, sugar and orange juice together, then drizzle over top of pancakes.
  • Enjoy!