A simple, gluten-free breakfast recipe the whole family will love! These vegan buckwheat pancakes are the most like "Aunt Jemima" pancake mix my hubby remembers! The buckwheat pancake recipe contains minimal ingredients making it a wonderful allergy-friendly breakfast idea. While they're not as decadent as my paleo chocolate pancakes, these gluten-free buckwheat pancakes are light and delicious in their own way!
Just like any other family, we love to indulge in pancakes for breakfast. However, my hubby is very much set in his ways and regular box pancakes are one of them (*eye roll*). Though he will purchase other boxed varieties, he is not up to making them from scratch,
In fact, initially, he wouldn't even try these gluten-free buckwheat pancakes until my girls started requesting them (take that! haha).
Not only does he now make them, but he also loves them. In all honestly, this vegan buckwheat pancakes recipe is most similar to the old school Aunt Jemima ones which is why they're a huge hit.
They're light, easy to eat, and simple. Likewise, it's a bonus they're dairy-free, gluten-free, and vegan! All I do now is whip up a huge batch of the dry ingredients and keep it in the cupboard. That way hubby just has to add almond milk and syrup and he's good to go!
Choosing Buckwheat Flour For The Gluten-Free Pancakes
Buckwheat flour is an awesome choice for anyone looking to go gluten-free. Though it has "wheat" in the name, it is actually safe for celiacs and completely gluten-free.
Specifically, I have come to learn (the hard way of course!) that there's quite a difference between light buckwheat flour, sprouted, and dark. Learn more about baking with buckwheat flour but know that for this recipe, dark flour doesn't work as well.
Freezing The Vegan Buckwheat Pancakes
If ever there was a mom hack it would be having make-ahead breakfasts on hand (here’s our favorite make-ahead breakfast options). Namely, because it makes busy mornings far easier!
These gluten-free buckwheat pancakes are awesome for just that! I freeze them individually between parchment paper and then reheat in a pan or in the oven on low (we don't have a microwave). My peanut butter and banana pancakes also freezer wonderfully.
I love having pancakes on stash because I have kiddos obsessed with them. Thus, it makes busy mornings less stressful.
The Texture & Notes For The Vegan Buckwheat Pancakes
One thing to note when doubling the batch is to mix and mix well. Indeed, the arrowroot powder in this buckwheat pancake recipe helps bind the pancakes but it makes it so that the second half of the batter is denser than the first.
Personally, I find that you have to make the batches in separate bowls. Particularly, if you simply double the batch in one bowl it doesn't mix and firm up as well.
Also, since the arrowroot binds these pancakes, also make sure to mix completely so it can do its job. Otherwise, it almost sinks to the bottom of the bowl and then the first few pancakes end up runny.
Topping The Strawberry Gluten-Free Buckwheat Pancakes
Our toppings range by the day and what kind of morning we're having. If we're in a rush, syrup it is, however, I do like to indulge with pancakes and so I love topping them with a bit of extra coconut milk as well as syrup.
However, our favorite toppings are a mish-mash of:
- extra coconut milk or coconut whip cream
- maple syrup
- enjoy life chocolate chips (dairy-free and gluten-free)
- 2-ingredient chocolate syrup (cacao powder + maple syrup)
And if you need more indulgent brunch ideas, these PINK vegan crepes work beautifully for all special occasions! They're also tasty topped with chocolate sauce 😉
You’ll notice in the photos that the pancakes are pretty circular. And in the video, I use a mold. I am obsessed with these circular egg and pancake molds.
Not only do they make the pancakes look better and more uniform but it helps to portion out the batter so everything cooks evenly too! They’re definitely one of my favorite kitchen tools. Conversely, they're not necessary but still freaking awesome.
Gluten-Free Strawberry Buckwheat Pancakes
- Spray a large pan with nonstick spray and turn pan to just above medium heat.
- In a large bowl, mix the dry ingredients together well. Ensuring no clumps.
- Add in the almond milk and syrup and whisk again thoroughly.
- Let the batter sit for 3 minutes so that the arrowroot powder can bind it together.
- Mix in the raspberries.
- Pour mixture into pan using the egg mold as a guide. Cover and cook for 5-6 minutes until the sides are starting to brown.
- Flip the pancakes and finish cooking until heated all the way through (about two more minutes).
- Top the pancakes with your favorite syrup or nut butters and enjoy!
If you’re looking for a healthy, light & tasty pancake recipe, this is it! Likewise, these raspberry, gluten-free buckwheat pancakes make the perfect addition to your morning and will not only keep you full but give you a health boost too! Perfect for busy mornings (just grab and freeze!) or lazy Sunday brunch.