In this article, Hannah shares her recipe for Buckwheat Pancakes. She is a food blogger, Best of Vegan contributor, and the best-selling cookbook author of The Two Spoons Cookbook: More Than 100 French-Inspired Vegan Recipes. Her goal is to share recipes that are simple to make and full of flavour, with accessible ingredients no matter where you live.
Table of Contents
If you’re on the hunt for a nutritious morning breakfast that’s light, fluffy, and lightly nutty then these gluten-free buckwheat pancakes are a must-try! They’re filled with health-promoting ingredients and are easy to make from scratch in a high speed blender – all without the overwhelming buckwheat flavour commonly attributed to many buckwheat recipes!
Pancakes are perfectly cozy, satiating, and easy to load up with fresh berries, a drizzle of maple syrup, and a pat of butter for extra flavour. And these buckwheat pancakes are blended with a combination of almond flour and oats, meaning you’ll reap all the benefits of adding buckwheat to your diet, without a recipe that’s overpowered with it’s distinctive nutty buckwheat flavour.
Rest assured that the whole family will love these buckwheat pancakes, toddlers included! Now let me tell you how to make them so you can make them for yourself pronto!
Ingredients You’ll Need
- Almond milk (or oat milk)
- Apple cider vinegar
- Vanilla extract
- Buckwheat flour
- Almond flour (ground blanched almonds)
- Old-fashioned rolled oats
- Chia seeds
- Maple syrup
- Baking powder
- Baking soda
- Cinnamon
- Sea salt
- Coconut oil (for the skillet)
Toppings (Optional)
The best part of eating a homemade pancake breakfast is loading them with your family’s favourite toppings! Here are a few of my favourite toppings:
- Fresh fruit such as sliced bananas, fresh berries, sliced peaches, or sautéed cinnamon apples.
- Chopped nuts like walnuts, pecans, slivered almonds, or peanuts.
- Drizzle with pure maple syrup, almond butter, melted vegan butter, or your favourite pancake syrup.
- Dollop with a square of vegan butter, Raspberry Chia Jam, Strawberry Chia Jam, or this creamy Coconut Yogurt.
- Sprinkle with vegan chocolate chips, toasted coconut flakes, or cacao nibs.
Recommend Equipment
Our Place 10.5-Inch Ceramic Nonstick Skillet Pan
Buy Now →
Buy Now → How To Make These Buckwheat Pancakes
- Begin by making the tangy, homemade vegan buttermilk. In a small bowl, combine the almond milk, apple cider vinegar, and vanilla extract. Set aside to let the milk acidify from the addition (this will help yield fluffier pancakes).
- Next, prepare the flour mixture. In a blender container, add the buckwheat flour, almond flour, oats, chia seeds, maple syrup, baking powder, baking soda, cinnamon, and salt.
3. Once the batter is almost ready, warm a non-stick skillet over medium heat on the stovetop and add a dollop of coconut oil or another cooking oil of choice, such as olive oil. Swirl it around the skillet until well coated and melted.
4. Add 1/4 cup of the pancake batter to the hot skillet and cook until small bubbles begin to form on the uncooked side and the pancake looks firm around the edges. I find this typically takes about 3 minutes.
5. Flip, and cook the fluffy buckwheat pancake on the remaining side until golden brown, about 2-3 minutes. Continue this process until you’ve used all the batter.
6. Serve immediately while warm with your favourite toppings! Enjoy!
Buckwheat pancakes – Recipe Card
Vegan Buckwheat Pancakes in 20 Minutes
Ingredients
- 1 1/2 cups almond milk or oat milk
- 1 ½ tbsp apple cider vinegar
- ½ teaspoon pure vanilla extract
- 1/2 cup buckwheat flour
- 1/4 cup almond flour ground blanched almonds
- 1/4 cup old-fashioned rolled oats
- 2 tbsp chia seeds
- 2 tbsp maple syrup
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 tsp cinnamon
- ¼ tsp fine sea salt salt
- Coconut oil for the skillet
Instructions
- In a small bowl, combine the almond milk, apple cider vinegar and vanilla extract. Whisk to combine and set aside. This is your buttermilk.
- In a blender container add the buckwheat flour, almond flour, oats, chia, maple syrup, baking powder, baking soda, cinnamon and salt. Pour in the buttermilk mixture and blend on high speed for 1-minute or until smooth. Let sit for 10 minutes to thicken.
- Bring a non-stick skillet to medium heat and add a dollop of coconut oil. Swirl around the skillet. Add ¼ cup of the batter to the skillet and cook until bubbles begin to form and the pancake looks firms around the edges, 3 minutes. Flip and cook the other side until golden browned, 2-3 minutes. Continue this process until you’ve used all the batter, cooking 3 pancakes at a time (if there’s space on the skillet).
- Optional to keep pancakes warm the oven at 300. Place in a square dish with a lid and warm until ready to eat. Serve with your favourite toppings! I like a square of vegan butter, maple syrup and fresh berries.
Notes
- Reheat in toaster or on frying pan.
- Recipe will keep for 5 days. Store in an air-tight container in the fridge.
- Freeze for up to 3 months
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More Vegan Recipes You Might Like
If you enjoyed these Buckwheat Pancakes, you might also like:
No-Cook Vegan Overnight Steel Cut Oats
41+ Vegan Breakfast Ideas All 30-Minutes or Less
Connect with Hannah on Instagram and at twospoons.ca
