Prep: 5 Fluffy, wholesome, sweet, and balanced, these Vegan Buckwheat Pancakes are the perfect combo of a healthy yet addicting breakfast! The delicate, nutty flavor of the buckwheat flour, combined with sweet fruit toppings makes this healthy vegan breakfast one you won’t stop enjoying. Have this easy recipe ready to go in no time at all!
Who says pancakes are just for the weekends (or for breakfast, for that matter)?? At our house, we enjoy healthy pancakes any day of the week and these simple Vegan Buckwheat Pancakes have topped the list of some of our favorite. If you’ve never used buckwheat flour, (opens in a new tab) then you’re in for a real balanced-flavor treat! The result is light and airy, yet still moist and filling. Try these addicting Vegan Buckwheat Pancakes and you’ll see what I mean!
The Backstory
I had been on the search for delicious vegan and gluten-free recipes that my mom can have after finding out that she has an allergy to gluten and eggs. She had asked me to come up with a delicious, wholesome pancakes recipe that she can actually enjoy, so here we are! And even though I still eat my fair share of gluten and eggs, I LOVE the fluffy textures and nutty taste of buckwheat pancakes. These delicious pancakes are on repeat and the whole family loves them!
Ingredients
Here’s what you’ll need to make these Vegan Buckwheat Pancakes:
Buckwheat Flour – While Buckwheat flour is gluten-free, this recipe can also be made with a mix of (or substituted with) Buckwheat, whole wheat, almond, and/or rice flour as well!
Cinnamon- I love using quality cinnamon (opens in a new tab) to give a boost of flavor without the addition of a sweetener.
Coconut Oil- Coconut oil is a great substitute for butter in baking, but you can use the oil you prefer.
Apple Cider Vinegar- ACV helps baked goods rise, which in turn helps make these vegan pancakes fluffy.
Agave Syrup- Agave Syrup (opens in a new tab) is sweeter than regular sugar, so you’ll require less, however, these flapjacks will do just as great with honey as well.
Unsweetened Almond Milk- You can also substitute a coconut, or soy milk, or regular milk if dairy is fine!
All about Buckwheat flour
What is Buckwheat flour?
Buckwheat flour (opens in a new tab) or Buckwheat is not a regular cereal or a grass, but rather a fruit that is closely related to the rhubarb. Resembling small beech nuts, once the fruit is completely dried out, the outer husk is removed and the fruit ground into what we call Buckwheat flour.
Is Buckwheat flour gluten-free?
Despite its name, Buckwheat does not contain wheat. It is actually a pseudo-cereal, meaning that it doesn’t contain wheat, gluten, or grains! Its versatility and tangy flavoring have made it popular in home baking, especially in recipes that require denser flours.
The healthy benefits of Buckwheat flour
Besides being gluten-free, this flour has more protein, amino acids, and potassium than wheat flour or oat flour. This has made it popular for health enthusiasts, and it’s increasing in popularity in its usage as a plant-based protein as well.
How to make Vegan Buckwheat Pancakes
- Mix the flour, salt, baking powder, and cinnamon in a mixing bowl.
2. Mix the remaining ingredients in a separate bowl.
3. Mix the wet ingredients into the dry ingredients bowl, until just combined.
4. Pour batter onto griddle to make the pancakes.
5. Flip pancakes once bubbles form.
6. Enjoy!
Notes for this recipe
- It’s important to not over-mix the batter. Excessive mixing or beating can produce a rather hard pancake, making the mixture into more of a cement-like texture!
- You can thin out the batter by adding 1/4 cup of almond milk to the recipe for a more crepe-like pancake. This particular recipe makes fluffier, thicker pancakes.
- The agave syrup can be lessened to make a less sweet pancake, or you can omit the syrup completely! I added agave syrup to these vegan pancakes to balance out the more nutty Buckwheat flavor, but they taste amazing either way.
Using a Buckwheat flour pancake mix
While you can certainly create your own Buckwheat pancake mix (as this recipe calls for), you can also purchase a ready-made Buckwheat flour mix. Arrowhead Mills boasts a great organic Buckwheat Pancake Mix, (opens in a new tab) however, each mix is different. You’ll notice that many mixes have an additional flour mixed in such as whole wheat flour. This is important if you’re wanting to keep it gluten-free. Bob’s Red Mill Buckwheat Flour Mix (opens in a new tab) also uses whole wheat pastry flour in combo with the Buckwheat flour and adds a little cane sugar to the mix as well.
Buckwheat Pancake Topping Ideas
When it comes to toppings these delish vegan Buckwheat pancakes, the ideas are endless! Here are just a few to get you going:
- Blueberries & blackberries
- Slivered almonds
- Maple syrup or agave syrup
- Nutella
- Peanut butter or almond butter
- Banana slices
- Jam or jelly
- Mini chocolate chips and whipped cream
- Warmed peaches with cinnamon
How to store Vegan Buckwheat Pancakes
These simple vegan Buckwheat pancakes are easy to store, especially when you make a large batch. Store the pancakes in an airtight container in the refrigerator for up to a week or in the freezer for up to 3 months!
My family thoroughly enjoyed these delicious pancakes, and I thoroughly enjoyed how healthy and simple they were to make. If you’re in the mood for breakfast all day long, these Vegan Buckwheat Pancakes will hit the spot, no matter what day it is!
More healthy pancake recipes you’ll love
- The TASTIEST Greek Yogurt Pancakes
- Healthy Sweet Potato Pancakes
- Fluffy Sourdough Pancakes
- Easy Oatmeal Pumpkin Pancakes
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The BEST Vegan Buckwheat Pancakes
Ingredients
- 3/4 cup buckwheat flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 Tbsp coconut oil (opens in a new tab)
- 2 Tbsp apple cider vinegar
- 2 Tbsp agave syrup (opens in a new tab) (or honey)
- 1 tsp vanilla
- 3/4 cup unsweetened almond milk
Instructions
- Mix the buckwheat flour, baking powder, cinnamon, and salt together in a large mixing bowl.
- Mix the remaining ingredients together in a separate bowl.
- Pour the liquid ingredients into the dry ingredients and mix until just combined, keeping some lumps in the batter.
- Pour about 1/4 cup of the batter into an oiled, non-stick pan.
- Cook the pancake on one side for about 2-3 minutes, or until bubbles begin to form.
- Flip and cook about 1 minute on the other side.
- Serve and enjoy!
Notes
- It’s important to not over-mix the batter. Excessive mixing or beating can produce a rather hard pancake, making the mixture into more of a cement-like texture!
- You can thin out the batter by adding 1/4 cup of almond milk to the recipe for a more crepe-like pancake. This particular recipe makes fluffier, thicker pancakes.
- The agave syrup can be lessened to make a less sweet pancake, or you can omit the syrup completely! I added agave syrup to these vegan pancakes to balance out the more nutty Buckwheat flavor, but they taste amazing either way.
- Buckwheat pancakes can be stored in an airtight container in the refrigerator for up to a week or in the freezer for up to 3 months!
Nutrition
Did you make this? I’d love to see!
Tag me on socials at @JarOfLemons (opens in a new tab) or #JarOfLemons (opens in a new tab)
Absolument délicieuses❣️
WOW. These sound absolutely amazing! I feel like these would be beautiful for a holiday brunch, too.
This looks Incredibly delicious. I have to make this soon for my family!
Buckwheat and pomegranate are two of my favorites!!
I like the idea of using buckwheat for a change. Add in those cherries and pommegranates yummy