These vegan, gluten free Buckwheat Pancakes are a wholesome and delicious way to start your day. Made with nutrient-dense buckwheat flour, these pancakes are naturally gluten-free and high in fibre, with a rich, mildly nutty flavour. They are light and fluffy, and are not only delicious but also nourishing, making them the perfect way to kickstart your morning. Whether you’re gluten-free, vegan, or simply looking for a tasty breakfast, these buckwheat pancakes won’t disappoint!
Ingredients
- Buckwheat Flour – Buckwheat flour is the main ingredient in these pancakes, providing a slightly nutty, earthy flavour. Despite its name, buckwheat is gluten-free, making it an great option for those with gluten sensitivities. It’s also rich in fibre, protein, and essential nutrients like magnesium, and iron. Make sure you choose a light buckwheat flour with a fine texture, not a dark blend which will make the pancakes denser.
- Baking Powder and Baking Soda – The combination of these helps the pancakes rise and helps the pancakes rise and become fluffy.
- Apple Cider Vinegar – This plays a key role in vegan pancake recipes, its primary purpose being to work with the baking soda and baking powder to create a light and fluffy texture.
- Plant-based milk – Plant-based milk (such as almond, oat, soy, or coconut milk) is used to create the batter for these pancakes. You can also use almond milk, oat milk, or my homemade nut milk recipe!
- Maple syrup – Maple syrup adds natural sweetness to the pancakes. It also contributes a subtle caramel flavour that pairs perfectly with the nutty taste of buckwheat.
- Vanilla Essence– Vanilla essence enhances the flavour of the pancakes, adding a warm, aromatic sweetness.
The pancakes can be served with maple syrup, fresh berries, bananas, or my ‘Pink Pitaya Drizzle’ (see notes).
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Ingredients
- 1.5 cups buckwheat flour
- 1.5 cups plant-based milk
- 3 tablespoon maple syrup
- 2 teaspoon apple cider vinegar
- 1 teaspoon baking powder
- 1 teaspoon vanilla essence
- ¼ teaspoon baking soda
- 1 tablespoon plant-based butter (for frying)
Instructions
- Add buckwheat flour, plant-based milk maple syrup, apple cider vinegar, baking powder, vanilla essence and baking soda to food processor.
- Blend until mixture forms a smooth batter with no lumps.
- First, warm your non-stick pan over medium heat. Add a small amount of plant-based butter to pan and melt, swirling around to cover most areas of pan. Alternatively use use cooking oil spray to cover the entire pan surface (prevents the pancakes from sticking to the pan).
- Ladle a portion of the mixture into the pan- enough to make medium sized pancakes (around 10cm wide)
- Cook over low-medium heat for around 2-3 mins until golden brown. When done flip pancake over using spatula. Cook a further 1-2 mins until pancake cooked through. Repeat for rest of mixture.
- Serve with berries, coconut yoghurt, maple syrup or jam. Alternatively serve with my 'pink pitaya' drizzle (see notes).
Video
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Notes
Pink pitaya drizzle: In a bowl mix half a pot of coconut yoghurt, 2 tablespoons of maple syrup and, 2 tablespoons plant-based milk and a teaspoon of ‘pink pitaya’ powder. Mix well. Drizzle on pancakes!
