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20-Minute Vegan Buckwheat Pancakes

These buckwheat pancakes are light and fluffy with a  deliciously lightly nutty taste. Made with a blend of natural gluten-free flours like buckwheat flour, gluten-free rolled oats, and almond flour - the blend helps to subdue overpowering buckwheat flavour that many complain about in most buckwheat pancake recipes. Vegan and naturally gluten-free - it’s a simple blender recipe that comes together in 20 minutes.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
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Nov 17, 2023 by Hannah Sunderani

20-Minute Vegan Buckwheat Pancakes

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! 

Vegan Buckwheat Pancakes stacked on top of each other topped with vegan butter and maple syrup. The pancakes are sitting on a white plate with a fork standing in the pancake stack. The plate is sitting on a white cutting board, with a white backdrop. To the right of the pancakes there is scattered mixed berries and to the left of the stack there is a cup of maple syrup.

Why You Should Be Eating Buckwheat

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!). 

The Vegan Buckwheat Pancakes spread across a white plate. The plate is sitting on top of a white backdrop.

This Buckwheat Pancakes recipe is….

  • Naturally gluten-free
  • Vegan
  • Easy to make from scratch
  • Freezer-friendly
  • Complex in flavour
  • Rich in dietary fiber
  • Heart healthy
  • Made with 12 simple ingredients
All of the ingredients to make the 20-Minute Vegan Buckwheat Pancakes separated into individual bowls. The bowls are sitting on a white backdrop.

Ingredient Notes

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.

  • Almond milk: ​Really any non-dairy milk will work, but I love the additional nuttiness and creaminess that fresh homemade almond milk adds to the pancake batter. For the best neutral flavour, I’d recommend using a milk that is either plain or very lightly sweetened. 
  • Apple cider vinegar: ​Adding a splash of vinegar to the milk helps to “curdle” (or acidify) it and turn it into a homemade vegan buttermilk. This adds a tangy flavour to the batter, as well as helps to tenderize the pancakes and make them as tall and fluffy as possible. 
  • Buckwheat flour: Unlike my Buckwheat Porridge that uses raw buckwheat groats, this recipe utilizes light buckwheat flour. But don’t worry! If you only have raw buckwheat groats on hand, you can blend them into a homemade flour using a high speed blender. Check out this helpful Buckwheat Flour Tutorial from Detoxinista!
  • Almond flour: ​Since this pancake batter is blended smooth, you can use fine almond flour or coarse almond flour.
  • Oats: ​For the best texture, make sure to use old-fashioned rolled oats, and if you are gluten-free, make sure to purchase gluten-free certified oats! 
  • Chia seeds: ​Instead of eggs, this pancake batter uses chia seeds as a binder.
  • Baking powder: This leavening agent reacts with the acidity in the buttermilk and helps lighten and lift the batter for the best fluffy pancakes. 
A stack of the Vegan Buckwheat Pancakes with a triangle cut out to showcase their fluffy interior topped with vegan butter and maple syrup. The pancakes are stacked on a white plate that is placed on a white cutting board. The cutting board is sitting on a white backdrop with a cup of maple syrup to the left side and mixed berries to the right of the pancakes.

How to Make 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.

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. 

The dry ingredients and maple syrup to make the 20-Minute Vegan Buckwheat Pancakes placed into a blender container. The container is sitting on a white backdrop.
In a blender container, add the dry ingredients and the maple syrup.
The vegan buttermilk being poured from a white bowl. This is going into the container with the dry ingredients. The container is sitting on a white backdrop.
Pour in the buttermilk mixture.
All the ingredients to make the 20-Minute Vegan Buckwheat Porridge blended together to make a pancake batter. This batter is in a blender container. The blender is sitting on a white backdrop.
Blend on high speed for 1-minute, or until the batter is smooth. Let the pancake batter sit to thicken, about 10 minutes.

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. 

The Vegan Buckwheat Pancake batter being poured into a grey, greased skillet. In the top right there is another dollop of batter in the skillet. The skillet is sitting on a white backdrop.
Add 1/4 cup of the pancake batter to the hot, oiled skillet.
The Buckwheat Pancake batter being cooked on one side. The batter pancakes are on a grey skillet. The skillet is sitting on a white backdrop.
Cook until small bubbles form and the pancake looks firm around the edges. About 3 minutes. 
The Vegan Buckwheat Pancake batter being cooked. The pancakes are on a grey skillet. The skillet is sitting on a white backdrop.
Flip, and cook the buckwheat pancakes on the remaining side until golden brown.
The Vegan Buckwheat Pancakes spread across a white plate. The plate is sitting on top of a white backdrop.
Continue this process until you’ve used all the batter. 

Serve immediately while warm with your favourite toppings! Enjoy! 

A stack of 20-Minute Vegan Buckwheat Pancakes on a white plate. The plate is placed on a white cutting board. The cutting board is sitting on top of a white backdrop with mixed berries in the bottom right corner.
A stack of 20-Minute Vegan Buckwheat Pancakes topped with vegan butter and maple syrup being poured on top of the stack. The stack is placed on a white plate with a white cutting board underneath. The cutting board is sitting on a white backdrop.

Pancake Topping Ideas

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.
A stack of 20-Minute Vegan Buckwheat Pancakes topped with vegan butter and maple syrup being poured on top of the stack. The stack is placed on a white plate with a white cutting board underneath. The cutting board is sitting on a white backdrop with a bowl of mixed berries in the top left and a plate of pancakes in the bottom left.

Storage and Freezing Instructions

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. 

A stack of 20-Minute Vegan Buckwheat Pancakes topped with vegan butter and maple syrup. The stack is placed on a white plate with a white cutting board underneath. The cutting board is sitting on a white backdrop with a bowl of mixed berries in the top left, a plate of pancakes in the bottom left and mixed berries to the right of the pancakes.

More Healthy Vegan Breakfast Recipes You Might Like:

Vegan Buckwheat Pancakes stacked on top of each other topped with vegan butter and maple syrup. The pancakes are sitting on a white plate with a fork standing in the pancake stack. The plate is sitting on a white cutting board, with a white backdrop. To the right of the pancakes there is scattered mixed berries and to the left of the stack there is a cup of maple syrup.

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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GFSF

Buckwheat Pancakes

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By Hannah Sunderani
These buckwheat pancakes are light and fluffy with a  deliciously lightly nutty taste. Made with a blend of natural gluten-free flours like buckwheat flour, gluten-free rolled oats, and almond flour – the blend helps to subdue overpowering buckwheat flavour that many complain about in most buckwheat pancake recipes. Vegan and naturally gluten-free – it’s a simple blender recipe that comes together in 20 minutes.
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Stacked buckwheat pancakes topped with a dollop of butter on a white place sitting on top of a white cutting board with white countertop and white backdrop. There is a small jug of maple syrup overtop of the pancakes that's being drizzled onto the top of the pancakes.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serves 12 Pancakes

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

Approvals

Nutrition

Calories: 61kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Sodium: 182mg | Potassium: 103mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 0.04mg | Calcium: 85mg | Iron: 1mg
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    • I haven’t recipe tested without the oats! If you do plan to omit I’d recommend adding 1/4 cup all purpose flour or gluten-free flour but again I haven’t tried!

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