20-Minute Fluffy and Light Buckwheat Pancakes (Vegan)

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.

20-Minute Fluffy and Light Buckwheat Pancakes (Vegan)

These buckwheat pancakes are light and fluffy, with a slightly nutty taste. Made with a blend of gluten-free flours like buckwheat flour, gluten-free rolled oats, and almond flour - the blend helps to subdue strong buckwheat flavour that many complain about in buckwheat pancake recipes for a deliciously cozy and warming pancake. A simple blender recipe that comes together in 20 minutes.

Course Breakfast

Cuisine American, gluten-free, North American

Diet Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings Pancakes

Calories 61kcal

Author Hannah Sunderani

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)

US Customary - Metric

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

Nutrition