Buckwheat Breakfast Bake - Gluten Free

SarahsFabChannel's picture

Dec. 02, 2013

I first read the Buckwheat bake on various healthy living blogs like Edible Perspective and Kath Eats. I decided to make my own with my ingredients and see what I came up with. It took a few tries but I finally go it. I chose not to add any sweeteners like the other bloggers but sweeten my bake with peanut butter and coconut. Instead of a tablespoon of chia seeds like other bloggers, I used flaxseed meal. Ive also used a table spoon of Chia Goodness, a blend of chia seeds buckwheat groats and hint of salt. During hurricane Irene, I made it with protein powder and posted about it here too! Once I found a recipe I liked, I decided to shoot a video!


Buckwheat groats 1/4 Cup (4 tbs) , divided
Ripe banana 1/2 Medium
Unsweetened vanilla almond milk 3 Tablespoon ((or unsweetened coconut milk))
Vanilla extract 1 Teaspoon
Baking soda 1 Teaspoon
Cinnamon 1 Teaspoon
Flaxseed meal 1 Tablespoon
Egg white 1 Medium



1. Grease a microwave safe ramekin. Set aside.

2. In a food processor add the buckwheat groats and blend to a flour consistency.


3. In the food processor add all the ingredients and mix well till combined. Microwave for around 3 minutes.

4. Remove from the microwave and let it sit for a minute. Invert it over a plate to demold.


5. Serve the buckwheat bake warm with fruits or nuts or jam if desired.

Recipe Summary

Difficulty Level: Medium
Cook Time: 3 Minutes
Ready In: 3 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 34Calories from Fat 9

 % Daily Value*

Total Fat 1 g1.5%

Saturated Fat %

Trans Fat 0 g


Sodium 51 mg2.13%

Total Carbohydrates 5 g1.7%

Dietary Fiber 1 g4%

Sugars 1 g

Protein 1 g2%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet