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    Home » Recipes » Main Meals

    Vegan Buckwheat Pancakes (Gluten-Free)

    Modified: Jun 3, 2025 · Published: May 14, 2017 by Shelby Stover · This post may contain affiliate links · 17 Comments

    Jump to Recipe
    Vegan buckwheat pancakes stacked on a white plate with raspberries on top and a forkful of pancake removed from the stack and on the side of the plate with text on the top of the image.
    Vegan buckwheat pancakes stacked on a white plate with raspberries on top and a forkful of pancake removed from the stack and on the side of the plate with text on the top of the image.

    Light, fluffy pancakes with just seven ingredients! Perfect for a lazy weekend brunch to cozy up with.

    Make them as indulgent as you like with fresh fruit and whipped cream or keep it simple and drizzle maple syrup for classic flavor.

    Vegan buckwheat pancakes stacked on a white plate with raspberries on top and a forkful of pancake removed from the stack and on the side of the plate.

    Bring back your favorites from childhood but with a healthy twist!

    These vegan buckwheat pancakes have the light, fluffy texture you remember from being little but are swapped to be a bit more allergy-friendly (get the answer to "is buckwheat gluten-free").

    As a Certified Nutrition Coach, these buckwheat pancakes are one of my favorites to swap for regular, boxed versions along with these fluffy gluten-free pancakes.

    You'll love them because they're:

    • Dairy-free, gluten-free, and vegan
    • Easy to make
    • A meal prep recipe
    • Kid-approved

    Ingredients You Need

    No wheat flour or apple cider vinegar in these buckwheat pancakes! Which makes them pretty simple to whip up with just gluten-free pantry staples.

    Buckwheat flour: for best results use a light buckwheat flour as the darker buckwheat flour blend absorbs differently. Learn more about gluten-free grains.

    Almond flour: if you want less-grainy pancakes, opt for almond meal (learn the difference between almond meal and ground almonds).

    Arrowroot powder: this helps bind and thicken the buckwheat pancakes without eggs! Cornstarch should work too in theory.

    Baking powder: to give the right amount of fluff!

    Almond milk: any non-dairy milk will work, we use homemade hemp milk the most.

    Maple syrup: use real maple syrup if possible as it gives a much better flavor.

    Raspberries: any fruit or chocolate chip will work here, be creative!

    Important Teaching Tips

    Buckwheat flour is an awesome choice for anyone looking to go gluten-free. Though it has "wheat" in the name, it is actually celiac-safe.

    There is light, dark, and sprouted buckwheat flour. For these vegan buckwheat pancakes recipe, opt for light buckwheat flour.

    The dark and sprouted buckwheat flour versions absorb more liquid and make the texture of the pancakes thick and chewy.

    When doubling the batch, make sure you mix well and mix again before each pour.

    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.

    If you stir it for the second batch and notice it's stickier, add 1-2tbs more almond milk.

    Personally, I find that you have to make the batches in separate bowls.

    Vegan buckwheat pancakes stacked on a white plate with raspberries on top and syrup being poured on them.

    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!

    Which makes these gluten-free pancakes a wicked meal prep recipe!

    I freeze them individually between parchment paper and then reheat them in a pan or in the oven on low (we don't have a microwave). My peanut butter and banana pancakes also freezer-friendly.

    How To Top The Pancakes

    One of the best things about these vegan pancakes is that you can make them as simple or indulgent as you like.. and depending on the occasion!

    A few favorites of ours when we have a special brunch include:

    • coconut whip cream
    • maple syrup
    • dairy-free caramel sauce
    • dairy-free chocolate ganache
    • chocolate chips

    And if you need more indulgent brunch ideas, these PINK vegan crepes work beautifully for all special occasions!

    Pancake Molds

    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.

    Vegan buckwheat pancakes stacked on a white plate with raspberries on top and a forkful of pancake removed from the stack and on the side of the plate.

    Frequently Asked Questions About Vegan Buckwheat Pancakes

    Does buckwheat flour rise?

    On its own, buckwheat flour doesn't rise. This means that it isn't a good 1:1 swap with regular wheat flour or even gluten-free all-purpose flour. Buckwheat flour relies on an agent like baking powder to fluff up.

    What is a good substitute for eggs in vegan pancakes?

    Eggs can be mimicked by using arrowroot powder or cornstarch to help the recipe bind. In some recipes, it will need to be mixed with warm water ahead of time to make the biggest impact.

    Other Vegan Recipes You'll Love

    • Chocolate protein fluff
    • Italian quinoa wrap
    • Vegan protein cookies
    • Sweet potato and black bean bowl
    • Tofu scramble
    • Candied brussel sprouts
    • Energizing vegan protein bar
    • Thai quinoa stir fry
    • Homemade vegan snickers
    • High protein snack recipes
    • Healthy breakfast recipes

    Vegan buckwheat pancakes stacked on a white plate with raspberries on top and syrup being poured on them.

    Vegan Buckwheat Pancakes

    Shelby Stover
    A tasty recipe for indulgent mornings! These vegan buckwheat pancakes are most similar to the old-school boxed ones we all remember. Easy to make and easier to eat!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    0 minutes mins
    Total Time 25 minutes mins
    Course Breakfast
    Cuisine American
    Servings 4
    Calories 182 kcal

    Video

    Ingredients
      

    • 1 cup buckwheat flour
    • ¼ cup almond flour
    • 1.5 tablespoons arrowroot powder
    • 1 teaspoon baking powder
    • 1 cup almond milk
    • 1 tablespoon maple syrup plus more for topping
    • ½ cup raspberries

    Instructions
     

    • 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!

    Notes

    • Makes 8 pancakes.
    • There is light, dark, and sprouted buckwheat flour. For this vegan pancakes recipe, opt for light.
    • The dark and sprouted versions absorb more liquid and make the texture of the pancakes thick and chewy.
    • When doubling the batch, make sure you mix well and mix again before each pour.
    • 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.
    • If you stir it for the second batch and notice its stickier, add 1-2tbs more almond milk.
    • Personally, I find that you have to make the batches in separate bowls.
    • Grab all the ingredients and my favorite brands from my pantry staples
    Disclaimer:

    Nutrition values are estimates only, using online calculators. Please verify using your own data"

    Nutrition

    Calories: 182kcalCarbohydrates: 31gProtein: 6gFat: 5gSaturated Fat: 1gSodium: 86mgPotassium: 308mgFiber: 5gSugar: 5gVitamin C: 4mgCalcium: 155mgIron: 2mg
    Keyword brunch, buckwheat flour, mothers day, pancake mold, raspberries
    Have You Tried This Recipe?Please leave a star rating and comment below. Mention @fitasamamabear or tag #fitasamamabear!

    What’s your favorite pancake topper?

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    Comments

    1. Jesse Murphy says

      May 15, 2017 at 9:51 pm

      YUMMM Looks delicious!

      Reply
    2. Gwen L Serrano says

      May 16, 2017 at 2:05 am

      I love this. I'm really looking for healthy and yummy recipes, so please keep posting stuff like this. 🙂

      Reply
      • fitasamamabear says

        May 16, 2017 at 4:55 pm

        Will do! If you sign up for my newsletter you'll get all the new ones twice per month 🙂

        Reply
    3. Alexandra says

      May 16, 2017 at 11:54 am

      YUM! These look delicious! I will have to try these soon. Thanks for the recipe!

      Reply
      • fitasamamabear says

        May 16, 2017 at 4:52 pm

        No problem- enjoy them!

        Reply
    4. Sandra says

      May 16, 2017 at 12:56 pm

      My sister would love this recipe! She makes banana ones and I believe it's time to switch things up haha. I am sharing this on her Facebook

      Reply
      • fitasamamabear says

        May 16, 2017 at 4:52 pm

        MMmm banana are super yummy too!

        Reply
    5. Jeni says

      May 16, 2017 at 2:41 pm

      I actually love buckwheat flour for making pancakes! And strawberries are in season now and I just can't get enough! I've never used rice flour though, and I like that idea because the one thing about buckwheat is that it can definitely get heavy. Thanks!

      Reply
      • fitasamamabear says

        May 16, 2017 at 4:51 pm

        Buckwheat gets crazy dense sometimes so while I love it I find you have to really pay attention when using it. The rice flour helps keep them nice and light. As for strawberries... I could eat them all day lol

        Reply
    6. Maria - Dapper House Designs says

      May 16, 2017 at 3:55 pm

      These look so good and fluffy! Will definitely have to give them a try!

      Reply
      • fitasamamabear says

        May 16, 2017 at 4:50 pm

        Enjoy!

        Reply
    7. Fiona Mai says

      May 16, 2017 at 5:11 pm

      Great recipe for a strawberry-lover like me. I like breakfasts that look so fresh like this one because they make me feel more positive to start a new day 🙂 Thanks for the recipe!

      Reply
      • fitasamamabear says

        May 17, 2017 at 12:31 am

        I could eat strawberries all day! Having a full, awesome looking breakfast definitely makes for a good start to the morning 🙂

        Reply
    8. Lisa says

      May 16, 2017 at 5:25 pm

      Can't wait to try these! The look scrumptious!

      Reply
    9. Steve says

      May 16, 2017 at 6:22 pm

      My son can't get enough pancakes! I'm going to have to try these delicious looking strawberry pancakes out on him 🙂

      Reply
      • fitasamamabear says

        May 17, 2017 at 12:31 am

        Hope he enjoys them! My daughter can put away about five haha

        Reply
    10. Shelby S says

      July 03, 2025 at 8:40 pm

      5 stars
      These are go-to pancakes with my kids because they're so easy and so light!

      Reply
    5 from 1 vote

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    Welcome!

    I'm Shelby, a Certified Strength & Nutrition Coach who has spent the last 10 years helping women feel more comfortable in their skin though home strength training and healthy food- no diets, no shortcuts

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