Whip up a batch of these Fluffy Vegan Buckwheat Pancakes for a sweet, protein-packed breakfast! They’re whole grain, gluten-free and great for prepping ahead of time.
I’m a savory > sweet girl through and through, but I WILL break that for a big, fat stack of fluffy pancakes. Especially if they’re the fluffiest vegan buckwheat pancakes. You feel me?
These are some of the simplest pancakes you could make! Mix the dry ingredients, mix the wet ingredients, combine them, fry ’em, DONE.
Let’s talk about buckwheat flour!
It produces the fluffiest pancakes I’ve ever laid mouth on. Buckwheat flour, despite it’s name, is made from a gluten-free whole grain. The flavor is nuttier than other flours. 1/4 cup of buckwheat flour contains 4 grams each protein and fiber! A fabulous whole grain, if I do say so myself.
Of course you’re going to go buy a bag of buckwheat flour so you can make these pancakes. I mean, aren’t you drooling right now? Here’s another recipe that uses buckwheat flour so the bag won’t be sitting in your pantry unused for a year: microwave buckwheat breakfast cake.
If you’re cooking for yourself, this recipe will probably last you about 3 meals. Whip up a batch of pancakes and 3/7 breakfasts in the week are taken care of!
These also freeze beautifully, so feel free to make a double or triple batch and freeze the extras. You’ll thank your past self for gifting your future self some delicious pancakes!
Fluffy Vegan Buckwheat Pancakes (gluten-free)
Whip up a batch of these Fluffy Vegan Buckwheat Pancakes for a sweet, protein-packed breakfast! They’re whole grain, gluten-free and great for prepping ahead of time.
Ingredients
- 1 tablespoon ground flaxseed
- 1 cup unsweetened non-dairy milk
- 1 teaspoon white or apple cider vinegar
- 1 cup buckwheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 medium banana, mashed (about 1/2 cup)
- 1 tablespoon avocado oil (or other neutral oil like canola)
Instructions
- In a small bowl, add flaxseed and 2 1/2 tablespoons water to make a flax egg; stir. Set aside for 5 minutes.
- In a medium bowl, add non-dairy milk and vinegar; stir. Set aside for 5 minutes.
- In a medium bowl, add buckwheat flour, baking powder, baking soda, cinnamon, salt and nutmeg; stir.
- To the bowl with the milk and vinegar mixture, add flax egg, mashed banana and oil. Whisk to combine. Slowly pour the wet ingredients into the dry ingredients; stir until just combined. Let the batter sit for 5 minutes.
- On a greased griddle or skillet, add 1/4-cup dollops of the batter. Cook for 5 minutes on each side, until lightly browned. Repeat until all of the batter is used up.
- Serve with maple syrup, sliced banana, berries and nuts!
