How to Make Buckwheat Flour Pancakes (Vegan and Gluten Free)

These buckwheat flour pancakes are quick and easy to make. They’re hearty, flavorful, and delicious. They have an earthy, slightly floral flavor from the buckwheat flour in this recipe. These yummy pancakes are gluten free and vegan.

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Ingredients and Substitutions

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.

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 buckwheat 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 flavor 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 agave if you prefer.

How to Make Buckwheat Flour Pancakes

This recipe is quick and easy to make. 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 buckwheat 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 these vegan buckwheat pancakes warm with your favorite toppings. I’m partial to fresh blueberries and a drizzle of maple syrup.

Optional Additions

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.

Storage

Store these pancakes in an airtight container in the fridge for up to three days or freeze them for up to three months.

4.34 from 9 votes

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Buckwheat Flour Pancakes Recipe (Vegan and Gluten Free)

This buckwheat flour pancakes recipe is quick and easy to make. These nutrient-dense, gluten-free, vegan buckwheat pancakes are hearty and delicious.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegan

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 297kcal

Author Jennifer Bell

Equipment

• Nonstick frying pan

Ingredients

• 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

Instructions

• 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.

Notes

• Store the pancakes in an airtight container in the fridge for up to three days or freeze them for up to three months.
• Optional additions: add 1/2 cup each of fresh berries and/or dairy-free chocolate chips to the pancake batter.

Nutrition

Serving: 2Pancakes | Calories: 297kcal | Carbohydrates: 35g | Protein: 6g | Fat: 17g | Saturated Fat: 14g | Sodium: 359mg | Potassium: 366mg | Fiber: 4g | Sugar: 7g | Vitamin C: 1mg | Calcium: 37mg | Iron: 3mg