Buckwheat is naturally gluten-free and much lower-GI than white flour, and the almond flour adds fat and protein so these do not send you looking for a snack an hour later.
20 min
Serves 2
Breakfast
Vegetarian
low GI
Nutrition per serving
380kcal
16gprotein
34gcarbs
21gfat
7gfibre
Ingredients
1/2 cup buckwheat flour
1/2 cup ground almonds
2 eggs
3/4 cup milk of choice
1 tsp baking powder
1 tsp cinnamon
1 tsp coconut oil, for the pan
Greek yogurt and berries, to serve
Method
Whisk the buckwheat flour, ground almonds, baking powder and cinnamon together.
Beat in the eggs and milk until you have a smooth, pourable batter, then rest 5 minutes.
Cook in a lightly oiled pan over medium-low heat, 2 minutes a side, until golden.
Serve topped with Greek yogurt and berries.
Tips & swaps
Buckwheat is unrelated to wheat despite the name — it is safe if you avoid gluten.
Batter keeps overnight in the fridge for a fast weekday breakfast.
Keeping it
Cooked pancakes keep 3 days; reheat in a toaster.
Track what it does for you
Whether a meal helps is personal. PCOS Ai logs what you eat alongside your symptoms and cycle, then shows which foods line up with how you actually feel — from your own data, not a generic list.
General wellness information, not medical or dietetic advice. Nothing here diagnoses, treats or cures PCOS. Nutrition figures are per-serving estimates. Check with your doctor or a registered dietitian before making significant changes — especially if you are pregnant, breastfeeding, diabetic or managing a food allergy.