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.
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!
You'll love them because they're:
- Dairy-free, gluten-free, and vegan
- Easy to make
- A meal prep recipe
Ingredients You Need
Buckwheat flour: for best results use a light buckwheat flour as the darker buckwheat flour blend absorbs differently.
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.
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!
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.
Frequently Asked Questions About Vegan Buckwheat Pancakes
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.
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
- 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!
- 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
Nutrition values are estimates only, using online calculators. Please verify using your own data"