Vegan Buckwheat Pancakes

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a stack of three vegan buckwheat pancakes with blueberries on top and a drizzle of maple syrup

4.84 from 77 votes

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www.theconsciousplantkitchen.com

These vegan buckwheat pancakes are healthy vegan, gluten-free fluffy pancakes, perfect to start the day with a wholesome breakfast. It's an easy pancake recipe with no milk, no eggs, 100% vegan, and rich in nutrients using gluten-free buckwheat flour.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-buckwheat-pancakes-gluten-free/ or scan the QR code here ➡️

Prep Time10

Cook Time5

Total Time15

Servings: pancakes

Calories: 83kcal

Author: Carine Claudepierre

Ingredients

Dry ingredients

1 ½ cup Buckwheat Flour
¼ teaspoon Baking Soda
1 teaspoon Baking Powder

Liquid ingredients

1 ½ cup Almond Milk unsweetened, at room temperature
2 teaspoons Apple Cider Vinegar or any vinegar
2 tablespoons Brown Rice Syrup or maple syrup or any liquid sweetener
1 teaspoon Vanilla
1 tablespoon Coconut Oil melted or canola oil

US Customary - Metric

Instructions

In a mixing bowl, whisk together unsweetened almond milk, vinegar, syrup, vanilla, and oil. Set it aside.
In another large mixing bowl, stir together all the dry ingredients: buckwheat flour, baking soda, and baking powder. Make a well in the center and pour the liquid ingredients in the middle.
Whisk until it forms a smooth, slightly thick batter with no lumps.
Warm a pancake griddle under medium heat with a little olive oil or coconut oil.
Pour 1/4 cup of batter onto the warm oiled griddle. Use the back of a spoon if needed to spread batter into a lovely round-shaped pancake.
Cook until bubbles form on top and sides are set and dry - about 2 minutes, then slide a spatula under the pancake and flip on the other side. Cook for an extra 30 seconds on this side.
Serve immediately or cool on a rack while you area cooking the rest of the batter. You should be able to make 11 pancakes.
Serve with toppings of your choice, like maple syrup, brown rice syrup, almond butter, dairy-free coconut yogurt, berries, or banana slices, etc.

Equipment

Notes

How to Store Vegan Buckwheat Pancakes

Make-ahead: This is a great recipe to make your breakfast ahead. You can make ahead the pancake batter and store it overnight in the fridge in an airtight container.

Fridge: Otherwise, store the cooked pancakes in an airtight container in the fridge for up to 4 days.

Freeze: these pancakes freeze very well, too. You can freeze them in a zip bag, placing a piece of parchment paper between each pancake so they don't stick together. Thaw pancakes on a cooling rack or a plate at room temperature. Frozen pancakes can be rewarmed in a warm pan or bread toaster.

Allergy Swaps

Nut-free - replace almond milk with soy milk, oat milk, or any nut-free milk you love

Oil-free - replace oil with the same amount of unsweetened apple sauce.

Nutrition