Recipe description
June 25, 2026
Buckwheat pancake with spinach
A buckwheat pancake with spinach for gentle digestion and fiber diversity.
88%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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We found the following allergens in the recipe ingredients: egg, tree_nut, milk
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from buckwheat and spinach supporting gut microbiota diversity.
- Includes colorful plant foods that support dietary diversity.
- Balanced with plant-based protein and slow carbohydrates for steady energy.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Flour, buckwheat
1
cup
Spinach
1
cup
Egg
1
piece
Milk, whole
0.5
cup
Oil, olive
1
tablespoon
Salt
0.5
teaspoon
Baking powder
1
teaspoon
Instructions
1
In a mixing bowl, combine the buckwheat flour, baking powder, and salt.
2
In another bowl, whisk together the egg, milk, and olive oil.
3
Pour the wet ingredients into the dry ingredients and mix until well combined.
4
Fold in the chopped spinach.
5
Heat a non-stick skillet over medium heat and lightly grease with olive oil.
6
Pour a ladleful of the batter onto the skillet and cook until bubbles form on the surface, then flip and cook until golden brown.
7
Repeat with the remaining batter.
8
Serve warm with yogurt or fruit.
More Recipes For Your Gut
Nutrition
320 kcal
Calories
12 g
Protein
42 g
Carbohydrates
7 g
Fiber
4 g
Sugar
12 g
Fat
2 g
Saturated fat
0.8 g
Salt
FAQ
Are buckwheat pancakes gluten-free?
Buckwheat is naturally gluten-free, but check packaging for cross-contamination if you have gluten sensitivity.
Is this recipe vegan?
The base can be made vegan with plant-based milk and an egg substitute; if the recipe uses eggs or dairy, substitute accordingly.
Why is this gut-friendly?
It contains fiber from buckwheat and spinach, which supports digestion and gut health.
How should I store leftovers?
Refrigerate cooked pancakes in an airtight container for 2–3 days; reheat gently.
How can I adapt this for kids?
Use milder flavors and serve with yogurt or fruit; gradually add more spinach or fiber as they adjust.
How do I make the batter smoother or lighter?
Let batter rest 10–15 minutes; whisk eggs well; blend spinach with the liquid; avoid overmixing.
What if I don’t have spinach?
Use kale, chard, or shredded zucchini as substitutes.
Can I freeze the pancakes?
Yes, freeze cooled pancakes; reheat in toaster or oven.
What should I serve them with?
Pair with yogurt, fruit, or a drizzle of honey for a balanced breakfast or snack.
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