Nov 17, 2023 by Hannah Sunderani
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!
You may know that chia pudding recipes and oatmeal recipes are some of my favourite vegan breakfast recipes of all time. But did you know vegan pancake recipes are actually my breakfast of choice? Especially when loaded with healthy and easy to digest superfoods!
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!
If you’re intrigued by these vegan buckwheat pancakes, but wondering “what exactly is buckwheat and why should I eat it?” You’re not alone! Before adopting a plant-based diet, buckwheat wasn’t a huge part of my diet. But since learning about this pseudo-grain, I’ve loved incorporating into my family’s diet for it’s many health benefits!
Now, despite it’s name, buckwheat is not actually wheat at all. Instead, it’s a nutrient-rich pseudo-cereal that belongs to the family Polygonaceae and is very closely related to rhubarb. It’s nutty, earthy, and somewhat similar to the textured of cooked steel cut oats!
Most importantly, it’s known for it’s impressive health benefits, including it’s ability to potentially lower cholesterol levels, regulated blood sugars, and improve digestion (perfect for those of you with IBS – like me – or, if you’re following a gluten-free diet due to celiac disease!).
If you regularly make gluten-free pancakes from scratch, chances are you have almost everything you need already stocked in the pantry. Below I’ve listed the main ingredients you won’t go without or substitute.
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.
Pour in the buttermilk mixture and blend on high speed for 1-minute, or until a smooth pancake batter forms.
Then, set the batter aside for about 10 minutes, or until thickened into a scoop-able batter.
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.
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.
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.
Serve immediately while warm with your favourite toppings! Enjoy!
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:
Leftover pancakes will keep for up to 5 days when stored in an air-tight container in the fridge and reheat best in the toaster, air-fryer, or on a hot griddle or frying pan.
A batch of buckwheat pancakes can also be frozen for up to 3 months. Individually wrap each pancake (or a small stack of pancakes with a piece of parchment paper between each pancake) in plastic wrap, then place them together in a freezer safe bag.
I hope you love these Buckwheat Pancakes as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more wholesome vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have.
And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
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