These vegan buckwheat pancakes are hearty, flavourful, and delicious. They’re easy to make, nutritious, and have an earthy, slightly floral flavour from the buckwheat flour in this recipe.
These pancakes are perfect for lazy weekends but are also great for meal prepping. You can make a batch and freeze them so you’ll have something quick and nutritious ready to go on busy mornings.
Main ingredients and substitutions
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These pancakes are made with buckwheat flour. I love the texture that buckwheat flour brings to gluten free recipes. It doesn’t have that gummy quality that some of the other gluten free flours tend to. I love using it in baked goods like this buckwheat banana bread.
Buckwheat flour can sometimes be tricky to find but if you can’t get it at your local grocery store then you can order it online. Either light or dark buckwheat flour will work in this recipe.
I used coconut milk in these pancakes but any plant-based milk should work so use what you’ve got.
I like to fry these pancakes in coconut oil but you can substitute whatever oil you prefer. Avocado oil or grape seed oil are relatively neutral in flavour so they’re good alternatives.
I sweetened the pancake batter with a little maple syrup. I find it’s necessary to balance the slight bitterness of the buckwheat flour. You can substitute another liquid sweetener such as honey (if you don’t need these pancakes to be strictly vegan) or agave if you prefer.
How to make them
These pancakes are quick and easy to prepare. Start by adding 1/2 tablespoon of coconut oil to the pan and set the stove to low-medium heat. Allow the pan to preheat while you prepare the pancake batter.
To make the batter, add the buckwheat flour, baking soda, and salt to a large mixing bowl. Stir those dry ingredients to combine them.
Next you’ll add coconut milk, maple syrup, vanilla extract, apple cider vinegar (or lemon juice), and use a whisk to combine everything.
Use a 1/4 cup measuring cup to scoop out the batter. Use slightly less than 1/4 cup of batter per pancake. I like to cook four pancakes at a time, in two batches. Alternatively you can use two pans simultaneously to cook the whole batch at once if you don’t mind washing the extra pan.
Allow the pancakes to cook for 2-3 minutes or until small bubbles start to form and the edges look firm enough to flip. Then flip the pancakes and let the other side cook for another minute or two or until they’re cooked through.
Serve them warm with your favourite toppings. I’m partial to fresh blueberries and a drizzle of maple syrup.
Add 1/2 cup each of dairy free chocolate chips or fresh berries to the batter if you like. Thinly sliced bananas, peaches, or apples (and a pinch of cinnamon) are nice additions too.
Store these vegan buckwheat pancakes in an airtight container in the fridge for up to three days or freeze them for up to six months.
More buckwheat flour recipes
This chocolate buckwheat cake is vegan, gluten free, and refined sugar free. It’s a nutritious, easy dessert perfect for special occasions.
Or try these tasty chocolate buckwheat muffins. They’re hearty, delicious, and make an easy, make ahead breakfast or snack.
Vegan Buckwheat Pancakes
- Nonstick frying pan
- 1 1/4 cups buckwheat flour
- 1 cup coconut milk
- 2 tablespoons maple syrup
- 1 tablespoon coconut oil (for frying the pancakes)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar (or lemon juice) (or lemon juice)
- 1/8 teaspoon salt
- Add 1/2 tablespoon of coconut oil to a large nonstick frying pan on the stove set to low-medium heat and allow it to preheat while you prepare the pancake batter.
- Add the buckwheat flour, baking soda, and salt to a large mixing bowl and stir to combine.
- Add the coconut milk, maple syrup, apple cider vinegar (or lemon juice), and vanilla extract to the mixing bowl and use a whisk to mix.
- Cook the pancakes, 4 at a time in the pan, using slightly less than 1/4 cup of batter per pancake. Cook them for 2-3 minutes or until bubbles form and the edges look firm, then flip the pancakes and continue to cook for 1-2 minutes or until they’re cooked through.
- Remove the pancakes from the pan and add 1/2 tablespoon of coconut oil to the pan before cooking the next batch.
- Serve these vegan buckwheat pancakes warm with your favourite toppings.
- Store leftovers in an airtight container in the fridge for up to three days or freeze them for up to six months.
- Optional additions: add 1/2 cup each of fresh berries and/or dairy free chocolate chips to the pancake batter.
I’m Jennifer, the author at A Sweet Alternative. I create simple, gluten free recipes made with nourishing, nutrient-rich ingredients.