This Easy Vegan Buckwheat Pancakes recipe is made with naturally gluten-free buckwheat flour and sweetened with maple syrup!
In need of a healthier pancake recipe? You’ve come to the right place.
Although the name doesn’t sound it, buckwheat flour is naturally gluten-free. Not only that, it boasts a nutritional profile that is pretty pleasing as well.
What is Buckwheat Flour
While not wheat nor even grain, buckwheat flour is made from the ground kernels of the flowering fruit of the buckwheat plant. And though buckwheat is technically a seed, the Whole Grain Council considers it whole grain.
What are the nutritional benefits of buckwheat?
Buckwheat is high in fiber, protein, and contains all eight amino acids. It also offers a good dose of magnesium, copper, zinc, and manganese.
Vegan Buckwheat Pancakes Ingredients
Buckwheat’s strong flavor usually makes it a good candidate for using with other gluten-free flours. In this buckwheat pancake recipe, utilizing only buckwheat flour with the other ingredients strikes a nice balance.
Here’s the major ingredients you’ll need:
- Buckwheat flour (light or dark)
- Ground flaxseed
- Almond milk
- Apple cider vinegar
- Maple syrup
- Coconut oil or vegan butter
- Vanilla extract
- Ground cinnamon
What is the difference between light and dark buckwheat flour?
Light buckwheat flour is made from hulled buckwheat while the dark variety is unhulled. Its coloring is more similar to sorghum flour. Dark buckwheat flour has a speckled appearance and also contains a higher amount of fiber.
Either flours can be used in this recipe, but I prefer the light flour in these pancakes and in other gluten-free baking.
More Gluten-Free Pancake Recipes
Easy Vegan Buckwheat Pancakes
- 2 flax eggs 2 tablespoons ground flaxseed + 6 tablespoons water
- 1 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 cup + 4 tablespoons (195g) light buckwheat flour or dark buckwheat flour
- 1 1/2 teaspoons baking powder
- ½ teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3 tablespoons maple syrup
- 1 tablespoon coconut oil or vegan butter, melted
- 1 1/2 teaspoons pure vanilla extract
- Prepare your flax eggs and set aside. Measure your almond milk and add the apple cider vinegar. Set aside.
- In a medium bowl, whisk buckwheat flour, baking powder, salt, and cinnamon together. Add the almond milk mixture, flax eggs, maple syrup, coconut oil, and vanilla extract. Whisk until batter is smooth.
- Allow the batter to rest for 5-8 minutes while you heat a large nonstick skillet or griddle over medium heat.
- Spray skillet with cooking spray. Make a small test pancake before using the rest of the batter.Using a ¼ measuring cup slightly less than full, pour batter onto skillet and let cook for 1 to 2 minutes until bubbles appear and the sides have firmed. Flip and cook again until bottom has slightly browned, about another minute. Remove cooked pancakes from skillet and repeat with remaining batter.
- Serve with maple syrup and other optional toppings such as fruit, vegan butter, coconut whipped cream, or chocolate chips.