Delicious Buckwheat Pancakes: Easy and Healthy Recipe

Welcome, food aficionados! Today, I have a new recipe that will definitely tantalize your taste buds – Vegan, Gluten-Free Buckwheat Pancakes! This dish is perfect for anyone who wants a delicious breakfast without any animal products. By using vegan ingredients and buckwheat flour, these pancakes are not only healthy but also environmentally friendly.

Why settle for conventional pancakes when you can enjoy nutritious and savory buckwheat pancakes? Although buckwheat is technically a “grain,” it contains no gluten and is an excellent alternative for people with gluten intolerance. Despite its name, buckwheat is not related to wheat; it’s actually a seed with many health benefits. Unlike wheat flour, which can cause digestion issues in some individuals, buckwheat flour digests easily and provides essential amino acids, vitamins, and minerals.

Moreover, the recipe contains cinnamon powder and vanilla extract that give the pancakes a lovely fragrance that will attract your family members to the kitchen. If you crave variety, you can add fruits like blueberries or bananas to the recipe to create delightful fruit-filled pancakes. These pancakes are served warm and drizzled with pure maple syrup – so you don’t have to compromise on taste or health!

Without further ado, let’s dive into this vegan gluten-free buckwheat pancake recipe that will transport you to a whole new flavorful world!

Why You’ll Love This Recipe

Vegan, Gluten-Free Buckwheat Pancakes
Vegan, Gluten-Free Buckwheat Pancakes

My dear friend, let me tell you why you will fall in love with this vegan, gluten-free buckwheat pancakes recipe. First and foremost, these fluffy cakes are immaculately healthy and utterly delicious.

Not only are these pancakes 100% vegan, but they are also free of any gluten-containing ingredients. That’s right – these gems contain no wheat, barley, or rye whatsoever! And don’t worry, the absence of gluten won’t compromise their delectable taste. In fact, I would argue that the buckwheat adds an earthy and nutty flavor that takes them to a whole other level of scrumptiousness.

But wait, it gets better! These pancakes are packed with wholesome goodness thanks to the variety of ingredients used. The ground flax seeds and non-dairy milk offer valuable nutrients for your body, while the tapioca flour and cornflour help create that perfect fluffy texture we all crave in a pancake.

And if that wasn’t enough to convince you already, let me assure you that making these pancakes is an absolute breeze. With only 10 simple steps to follow, you’ll have a full stack of heavenly cakes in no time.

So whether you’re in need of a quick breakfast fix or simply looking for a healthy indulgence, these vegan-gluten free buckwheat pancakes should definitely be on your radar. Trust me when I say that one bite of these fluffy circles will bring a smile to your face and warmth to your heart.

Ingredient List

 A stack of fluffy and light buckwheat pancakes, ready to satisfy your breakfast cravings!
A stack of fluffy and light buckwheat pancakes, ready to satisfy your breakfast cravings!

Let’s check out what we need to make these delicious vegan gluten-free buckwheat pancakes!
Dry Ingredients:

  • 1 cup of buckwheat flour
  • 1/4 cup of tapioca flour
  • 1/4 cup of cornflour
  • 1 tablespoon of ground flax seeds
  • 2 teaspoons of baking powder
  • 1 teaspoon of cinnamon
  • 1/2 tsp of salt

Wet Ingredients:

  • 1 cup of soy milk or any non-dairy milk you prefer such as almond, coconut or oat milk
  • 1 tablespoon of apple cider vinegar
  • 2 tablespoons of canola oil
  • 2 tablespoons of pure maple syrup
  • 1 teaspoon of pure vanilla extract
  • 1/2 cup of water

Note that if you don’t have apple cider vinegar, you can swap it with lemon juice or white vinegar. Ensure that everything is prepared and measured in advanced so it is easier when working on the recipe later.

The Recipe How-To

 Wake up to the aroma of freshly made buckwheat pancakes - the perfect way to start your day!
Wake up to the aroma of freshly made buckwheat pancakes – the perfect way to start your day!

Buckwheat Flour is the star of the show in these Vegan, Gluten-Free Buckwheat Pancakes. Here’s how to make this recipe:


  • 1 cup buckwheat flour
  • 1 tbsp ground flax seeds
  • 2 tbsp tapioca flour
  • 2 tbsp cornflour
  • 2 tsp baking powder
  • ½ tsp cinnamon
  • 1/4 tsp salt
  • 1 cup unsweetened non-dairy milk (such as soymilk or almond milk)
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon canola oil
  • 1 tablespoon pure maple syrup
  • Water as needed


  1. In a medium-sized bowl, mix together the buckwheat flour, flax seeds, tapioca flour, cornflour, baking powder, cinnamon, and salt.

  2. Add the non-dairy milk, apple cider vinegar, canola oil, and pure maple syrup to the bowl and stir gently until well combined.

  3. If the batter seems too thick, add water gradually until you reach the desired consistency.

  4. Preheat a pan over medium heat.

  5. Once hot, use a ladle or measuring cup to pour about ¼ cup of batter onto the pan.

  6. Cook for approximately two minutes on each side until golden brown.

  7. Repeat with remaining batter.

  8. Serve the pancakes warm with additional pure maple syrup or your favorite toppings such as fresh fruit or vegan butter.

Note: These pancakes are meant to be on the thicker side versus thin and crepe-like which is why you won’t see large bubbles rise like traditional pancakes. Aim for smaller air holes instead which leads to fluffier pancakes. Also make sure not to overmix or your pancakes will come out dense.

Substitutions and Variations

 Who says pancakes can't be healthy? These vegan and gluten-free buckwheat pancakes are a guilt-free treat!
Who says pancakes can’t be healthy? These vegan and gluten-free buckwheat pancakes are a guilt-free treat!

As a vegan chef, I understand the importance of accommodating different dietary needs and preferences. Luckily, this buckwheat pancake recipe can easily be modified to cater to various tastes and preferences without compromising on flavor and texture.

For those who prefer a sweeter taste, you can add some mashed bananas or blueberries to the batter. This will add some natural sweetness and give your pancakes an extra boost of flavor. Alternatively, you can swap out the pure maple syrup for another natural sweetener such as agave nectar or honey (if you’re not vegan).

If you’re avoiding gluten, you’ll be happy to know that this recipe is already gluten-free. However, feel free to try substituting the buckwheat flour with sorghum flour, gluten-free pancake mix or any whole grain flour that meets your dietary requirements.

If you don’t have almond milk or soy milk on hand, you can easily swap these out for other non-dairy alternatives such as coconut milk or oat milk. Whatever non-dairy milk you choose will impart its own unique flavor to the pancakes.

For a fluffier texture, try adding some apple cider vinegar or lemon juice to the non-dairy milk alternative before mixing in with the dry ingredients. The acid in the vinegar and lemon juice reacts with the baking powder resulting in a light and fluffy texture.

Finally, for a protein boost, add some protein powder to the batter. You can also replace water with more protein-rich ingredients like chocolate-flavored almond milk or juice.

Remember that cooking is all about experimenting and trying new things until you find what works best for you. Don’t be afraid to play around with different substitutions and variations until you get it just right!

Serving and Pairing

 Buckwheat flour adds a subtle nuttiness to the pancakes, making them truly irresistible.
Buckwheat flour adds a subtle nuttiness to the pancakes, making them truly irresistible.

Just because these vegan, gluten-free buckwheat pancakes are a healthy breakfast doesn’t mean they have to be boring. In fact, this recipe opens up a world of creative possibilities when it comes to serving and pairing.

I love topping my buckwheat pancakes with fresh fruit like blueberries, strawberries, or sliced bananas. Drizzling pure maple syrup over the stack of fluffy pancakes ensures each bite is sweet and sticky. Sprinkle a touch of cinnamon on top for an extra layer of flavor.

If you’re feeling indulgent, add a dollop of vegan whipped cream or creamy coconut yogurt to your plate and watch as the flavors and textures weave together in an irresistible symphony.

For a salty-sweet twist, sauté some veggies like mushrooms, onions or peppers and place them on top of your pancakes. You can also add some crispy kale chips for added texture!

Pair these vegan buckwheat pancakes with a strong cup of coffee or herbal tea in the morning to kickstart your day. If serving for brunch, consider adding sides like tempeh bacon or scrambled tofu to make it hearty and satisfying.

There’s no end to the creative twists you can add to this pancake recipe when serving and pairing it with different ingredients – so go wild!

Make-Ahead, Storing and Reheating

 Top your pancakes with your favorite fruits and syrup for a burst of flavor and texture.
Top your pancakes with your favorite fruits and syrup for a burst of flavor and texture.

As a breakfast enthusiast, nothing is quite as satisfying as having a delicious pancake breakfast ready within minutes, especially when you’re on a busy schedule. Thankfully, these vegan and gluten-free buckwheat pancakes can be made ahead of time without losing their delectable texture or flavor.

To make these pancakes the night before, prepare the batter as per the recipe instructions but do not mix in the baking powder. Store the batter in an airtight container and keep it in the fridge overnight. The morning after, whisk in the baking powder and add a little bit of milk or water to loosen up the consistency if required. Proceed with cooking your pancakes over medium heat for best results.

When it comes to storing your leftover pancakes, it’s important to store them properly to ensure that they maintain their taste and quality. Simply put them in an air-tight container once they have completely cooled down and store them in the freezer for later use. These can stay fresh for up to 2 months if kept frozen.

Reheating your pancakes is just as easy as cooking them originally. Simply take them out of the freezer and place them in your microwave, toaster oven, or oven at 375°F (190°C). Bake until heated through and enjoy!

One of my favorite suggestions for serving leftovers is by reheating them on a skillet with some coconut oil until crispy on the outside and soft on the inside. You can even add some vegan butter, nuts or fruit toppings to elevate their flavors further.

In conclusion, making ahead and storing leftover pancakes has never been easier with this hassle-free recipe that maintains its indulgent taste over time. Whether you’re enjoying them in a hurry or looking to treat yourself later on, these vegan gluten-free buckwheat pancakes will always have your back!

Tips for Perfect Results

 Our vegan buckwheat pancakes are also perfect for those with dietary restrictions - no eggs, no dairy, no gluten
Our vegan buckwheat pancakes are also perfect for those with dietary restrictions – no eggs, no dairy, no gluten

To ensure you get the perfect fluffy and tender Vegan, Gluten-Free Buckwheat Pancakes every time, here are some expert tips to help you throughout the entire process!

First and foremost, always measure your ingredients accurately using a digital kitchen scale. I cannot stress this enough! Accurate measuring helps ensure that the pancake batter has the right texture, viscosity, and flavor.

It’s best to mix dry ingredients in a separate bowl before adding them to the wet ingredients. This step helps evenly disperse the baking powder, cinnamon, flax seeds and salt in the batter. Doing this helps avoid overtaxing your gluten-free flours and keeps the pancake batter’s consistency optimal.

Another important tip is to let the batter rest for at least 5-10 minutes before cooking. By resting the batter, it helps activate the baking powder and allows liquids to absorb fully into the flours. Plus, it creates more air bubbles in the pancake mixture which equals fluffier pancakes!

When it comes to cooking pancakes, make sure your pan or griddle is heated evenly at medium-high heat with canola oil sprayed instead of regular cooking spray as it can dry out pancakes. The amount of heat will depend on your stove top and how thick your cookware is.

Once heated correctly reduce heat to medium and scoop around 1/4-1/3 cups batter onto your hot pan or griddle. Don’t overcrowd your pan or griddle. Flip only once after bubbles appear and edges start to look dry.

Finally, try not to flatten pancakes with a spatula! No one likes flat pancakes! Let gravity do its thing while unflattened cakes retain their fluffy deliciousness.

I hope these tips help you achieve superb Vegan Gluten-Free Buckwheat Pancakes every time!


Now, let’s address some frequently asked questions about this delicious vegan and gluten-free buckwheat pancake recipe. With these answers, you’ll be able to whip up these fluffy pancakes with ease and confidence. So, keep reading to find out more!

How healthy are buckwheat pancakes?

Not only is buckwheat a great source of protein and fiber, it also offers health benefits for the heart and digestive system. Due to its richness in nutrition, amino acids, vitamins, minerals, and antioxidants, buckwheat is sometimes thought of as a superfood.

Do buckwheat pancakes contain gluten?

These pancakes are packed with wholesome goodness as they are made entirely of whole grain buckwheat flour which has a nutty and robust flavor. Also, being naturally gluten-free, they are a healthy breakfast option.

Why do my vegan pancakes fall apart?

When it comes to making vegan pancakes, there are several common mistakes that can lead to less than desirable results. These include mixing the batter too much, not allowing it to rest, cooking too rapidly, failing to thicken the batter, and relying on a subpar recipe. These errors can result in pancakes that are overly chewy and dense, which detracts from the overall taste and texture. To ensure deliciously fluffy and satisfying pancakes, it’s essential to follow proper technique and use high-quality ingredients.

Are buckwheat pancakes high in carbs?

These pancakes are a low-calorie option with a high protein content of 2 grams per pancake. They are also low in fat with less than 1 gram and have only 20 milligrams of cholesterol. The carbohydrates in each pancake amount to 13 grams with 1 gram of fiber and 57 milligrams of sodium.

Bottom Line

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In conclusion, these vegan, gluten-free buckwheat pancakes are a true breakfast game changer! Not only are they easy and quick to make, but they also taste like a fluffy cloud of heaven. With just a handful of wholesome ingredients, you can enjoy a delicious and nutritious breakfast that will keep you energised all morning long.

So, what are you waiting for? Give this recipe a try and discover why it’s one of my personal favourites. I promise you won’t regret it! And don’t forget to get creative with your toppings – from fresh berries to pure maple syrup or even a dollop of coconut cream, there are endless possibilities to create your perfect stack.

By choosing this Buckwheat Pancake recipe, you’ll be making a conscious choice that is not only beneficial for your health but also the planet. So let’s show some love for Mother Earth and enjoy our vegan, gluten-free Buckwheat Pancakes today!

Vegan, Gluten-Free Buckwheat Pancakes

Vegan, Gluten-Free Buckwheat Pancakes Recipe

This recipe is from the book Vegan Brunch by Isa Chandra Moskowitz. Feel free to sub all quinoa flour for the corn flour or vice-versa if you don't have both on hand. I have also used chickpea flour. Whatever you do, just don't use cornmeal; it's much coarser than corn flour.
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Prep Time 20 mins
Cook Time 5 mins
Servings 8 pancakes
Calories 193.9 kcal


  • 1/2 cup buckwheat flour
  • 1/4 cup quinoa flour
  • 1/4 cup cornflour
  • 2 tablespoons tapioca flour (or cornstarch or arrowroot)
  • 1 tablespoon ground flax seeds (or flax meal)
  • 1 tablespoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup soymilk (or other nondairy milk)
  • 1/2 cup water
  • 2 tablespoons pure maple syrup
  • 2 tablespoons canola oil
  • 1/2 teaspoon vanilla extract


  • Mix dry ingredients in a large mixing bowl (flours, flax seeds, baking powder, cinnamon, and salt).
  • Create a well in the center and add the remaining (wet) ingredients. Use a fork to mix well for about a minute. Let the batter rest for about 10 minutes and preheat a large skillet over medium-high heat.
  • When pan is hot, spray with cooking spray and use an ice cream scooper to pour batter and form pancakes. The pancake will form little air bubbles, but not as much as "normal," so don't worry. Cook for 2 1/2-3 minutes, then flip and cook for 2 minutes more.

Add Your Own Notes


Serving: 105gCalories: 193.9kcalCarbohydrates: 26.4gProtein: 3.7gFat: 9gSaturated Fat: 0.8gSodium: 437.8mgFiber: 2.8gSugar: 7.8g
Keyword < 30 Mins, Breakfast, Brunch, Easy, European, Free Of..., Grains, Lactose-free, Vegan, Weeknight
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