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    Home Β» Recipes Β» Vegan Breakfast Recipes

    Published: Feb 25, 2020 Β· Modified: Feb 16, 2022 by joskitchenlarder Β· 18 Comments. Β· This post may contain affiliate links Β·

    Vegan Buckwheat Pancakes

    Jump to Recipe Print Recipe Bookmark Bookmarked!
    Stack of vegan buckwheat pancakes with portion cut out.
    Stack of pancakes and a forkful with a bite.
    Forkful of pancakes with piece of banana and a blueberry.
    Maple syrup being poured over a stack of pancakes with banana slices and blueberries.

    Naturally gluten-free these light & fluffy Vegan Buckwheat Pancakes are perfect way to start your day. With added oats, gentle hint of cinnamon & banana they're wholesome & really delicious. Choose your favourite toppings & enjoy!

    Maple syrup being poured over stack of pancakes.

    We all love pancakes for breakfast, don't we?

    With my Vegan Buckwheat Pancakes recipe you know you are not only satisfying your taste buds but also nourishing your body. Yes, they are wholesome & actually really good for you (I can only speak for the pancakes not your choice of toppings mind you).

    Since we've started introducing more and more plant based foods into our diet I have been exploring lots of new ingredients including new varieties of flour.

    I've been using lots of wholegrain flours like spelt & rye in my cooking and baking already but must admit that this naturally gluten-free buckwheat flour was completely new to me.

    Now that I know more about it and have experimented with it a fair bit, it is definitely here to stay especially as it's packed full of goodness.

    Jump to:
    • βœ”οΈ Why should you try this recipe?
    • πŸ₯˜ Ingredients and substitutions
    • 🍽 Equipment
    • πŸ’­ Pro tips
    • πŸ₯‘ Storing
    • ❄️ Freezing
    • 🍴Serving suggestions
    • ❓ FAQs
    • πŸ”ͺ How to make vegan buckwheat pancakes?
    • πŸ˜‹ More pancake recipes
    • πŸ“‹ Recipe
    • πŸ’¬ Comments

    βœ”οΈ Why should you try this recipe?

    • Perfect for people with gluten intolerance and coeliacs as they are naturally gluten free (see notes below regarding possible cross-contamination).
    • For the rest of us who don't need to worry about gluten they are still much easier to digest and provide our tummies with lots of precious fibre.
    • Being vegan they are also egg and dairy free so suitable for people suffering from allergy or intolerance to either of those.
    • They are low on sugar and most of it is natural kind present in banana with 1 tablespoon of brown sugar added which you can easily skip if you want to.
    • They are super quick and easy to make, really fluffy and delicious!
    Stack of buckwheat pancakes with portion cut off.

    πŸ₯˜ Ingredients and substitutions

    Buckwheat Flour - Even though naturally gluten-free not all buckwheat flours are created equal due to the risk of cross-contamination with other gluten containing products.

    If necessary, ensure you use certified gluten-free buckwheat flour as not all the brands can guarantee it. In the UK check out Doves Free From Gluten Buckwheat FlourΒ which is widely available in the supermarkets.

    Porridge Oats - They add lovely texture not to mention extra fibre and goodness to these pancakes. Make sure to use certified gluten-free oats if necessary.

    I really like these gluten-free ones from NairnsΒ or if you don't need to worry about certified gluten-free ones Flahavans Porridge Oats are great and widely available too.

    Baking Powder - It will ensure the fluffiness of your pancakes. Source certified gluten-free one if necessary as not all of them are.

    Check out Doves Farm Organic Gluten-Free Baking Powder.

    Cinnamon - It comes through really subtly but if you are not a fan you can either use less (half a teaspoon) or leave it out altogether.

    Light Brown Sugar - These pancakes are not overly sweet but as I don't usually flood mine in maple syrup, I like to add a little bit of sugar.

    Feel free to leave it out if you are usually heavy handed with your super sweet toppings.

    Banana - Use nice and really ripe one for this recipe. Not only does it provide lovely flavour and sweetness but also acts as a binding agent in place of eggs.

    Oat milk - My favourite plant based milk. Love it for its neutral flavour which makes it perfect dairy milk replacement.

    Feel free to use your favourite plant milk here instead. Both soya and almond work really well in these pancakes.

    Cold-pressed rapeseed oil - My oil of choice but melted coconut oil or light olive oil (not the extra virgin one) would work really well too.

    Salt - Little pinch goes a long way and helps to bring out the flavours. Try Pink Himalayan SaltΒ and you'll never look back.

    🍽 Equipment

    The most important piece of equipment for making these vegan buckwheat pancakes or any pancakes beside your bowl, whisk, spatula, measuring cups and spoons is a good non-stick frying pan or skillet.

    I absolutely love my Salter carbon steal pan which you buy already pre-seasoned and the more you use it the better it gets.

    With use its non-stick qualities get better and better and I can use my favourite metal spatula without the worry that I'm going to scratch it. Very affordable too.

    You can of course use any frying pan that you've got as long as it's non-stick.

    Forkful of pancakes, banana slice & blueberry.

    πŸ’­ Pro tips

    • Use a good non-stick frying pan or skillet.
    • Really, really ripe banana is the best one to use here as it will provide lots of natural sweetness even if you decide to forgo the sugar.
    • These buckwheat pancakes don't take long to fry at all so watch them at all times. First round of pancakes always takes a tad longer to fry than the subsequent ones. It usually takes me just over a minute per side on my second and third round of batter.
    • There is no need to let pancake batter rest, you can fry them straight away.
    • Feel free to add some fruits like blueberries or even chocolate chips to the batter.

    πŸ₯‘ Storing

    Once made these buckwheat pancakes can be cooled and stored in the fridge for up to 5 days.

    Make sure to keep them well covered or in the airtight container to prevent them from drying out.

    Reheat them gently in the microwave, in a frying pan with some vegan butter on in a toaster.

    Stack of vegan buckwheat pancakes with fruits and maple syrup.

    ❄️ Freezing

    These vegan buckwheat pancakes are great for making in bigger batches and freezing.

    To freeze them, make sure they're cool first and then pop them either in a freezer proof bag or container but make sure they are separated with some baking paper to prevent them from sticking.

    Alternatively, freeze them separated on a baking tray that will fit in your freezer and once rock solid transfer to a bag or container.

    Freeze for up to 2 months for best texture after defrosting.

    The great thing about these pancakes is that you can use them straight out of the freezer, there is no need to defrost them although you can if you want to.

    Simply pop them in a toaster as you would your toast or few seconds in a microwave will do too.

    Alternatively, you could reheat them in a dry pan until defrosted and warmed through (with some vegan butter added towards the end) or in an oven preheated to 180C/350F/Gas Mark 4 for 5-8 minutes.

    🍴Serving suggestions

    I'm sure you don't need me to tell you what to top your pancakes with.

    I love them with a handful of berries, banana slices and rather conservative drizzle of maple syrup (much less than on the photos) or this gorgeous strawberry coulis.

    Few nuts (pecans or almond flakes in particular) or my deliciously crunchy homemade granola definitely won't go amiss either.

    Any type of jam as a topping is fantastic too, my recent favourite being my homemade blackberry jam).

    Your favourite stewed fruit will make perfect addition. Try my stewed rhubarb or stewed pears recipes.

    Sliced avocado with a tiny drizzle of maple syrup is my other favourite. Or for even more savoury vibe try them topped with some pan fried mushrooms, baked beans or a tofu scramble.

    My eldest won't say no to chocolate spread (we recently discovered this one from Mr. Organic and are converted) or peanut butter and jam combo.

    Other that that the world of toppings is your oyster!

    Forkful of pancakes and stack of pancakes behind.

    ❓ FAQs

    Is buckwheat flour gluten-free?

    Yes. Buckwheat flour (similarly to porridge oats also used in my recipe) is naturally gluten-free.

    However, there is a chance of cross-contamination with gluten containing products during processing, transport or crops rotation (just like with oats).

    To ensure that your pancakes are 100% gluten-free make sure you use buckwheat flour from brands that certify on their packaging that their product is in fact gluten-free.

    Can I make vegan buckwheat pancakes in advance?

    Definitely! They can be made in advance and either stored in the fridge or frozen.

    Why don't you use vinegar in this recipe?

    I use banana in this recipe to replace the eggs and help with fluffiness and it works really well without the need for vinegar.

    Check out my Fluffy Vegan Buttermilk Pancakes for recipe that uses apple cider vinegar.

    πŸ”ͺ How to make vegan buckwheat pancakes?

    Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.

    Put buckwheat flour, oats, baking powder, cinnamon (if using), brown sugar (if using) and salt into a large bowl and give them a mix with a whisk or a fork until combined.

    Oats, flour, cinnamon, sugar, baking powder & salt mixed in a bowl.

    Add mashed banana, oat milk and oil and mix until incorporated. You will have thick and lumpy batter.

    Banana, oat milk & oil added to dry ingredients in a bowl.
    Whisk mixing batter in a bowl.

    Put a little bit of oil in a frying pan and let it get nice and hot.

    Using a spoon, a jug or a ladle, pour 4 dollops of batter and fry for 2-3 minutes or until you see little bubbles appear in the batter and your pancake has browned nicely on the other side and can be easily lifted with the spatula.

    Flip your pancakes and fry for another 1-2 minutes on the other side.

    Transfer onto a plate and keep warm as you continue with remaining batter.

    Enjoy with your chosen toppings!

    Buckwheat pancakes frying and all ready on a plate.

    Have you tried myΒ Vegan Buckwheat Pancakes?Β 
    Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.

    πŸ˜‹ More pancake recipes

    Vegan Crepes

    Fluffy Vegan Buttermilk Pancakes

    How to make perfect pancakes (Vegetarian)

    Pancakes with Mascarpone & Cranberry Compote (Vegetarian)

    Healthy Pumpkin Pancakes (Vegetarian)

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    πŸ“‹ Recipe

    Close up of stack of vegan buckwheat pancakes.
    Print Pin
    5 from 7 votes

    Vegan Buckwheat Pancakes

    Naturally gluten-free these light & fluffy Vegan Buckwheat Pancakes are perfect way to start your day. With added oats, gentle hint of cinnamon & banana they’re wholesome & really delicious. Choose your favourite toppings & enjoy!
    Course Breakfast, Brunch, Dessert
    Cuisine American, British, International
    Keyword vegan buckwheat pancakes

    Equipment

    • Kitchen Scales*
    • Large Glass Bowl*
    • Whisk*
    • Large Carbon Non-Stick Frying Pan 28cm (Oven Safe)*
    • Pancake Turner*
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 12 pancakes
    Calories 96kcal
    Author Jo Allison

    Ingredients

    Metric - US Customary
    • 150 g buckwheat flour see notes
    • 30 g porridge oats see notes
    • 1 teaspoon baking powder ensure it's gluten-free if required
    • 1 teaspoon cinnamon optional
    • 1 tablespoon light brown sugar optional
    • pinch of salt
    • 1 large ripe banana (approx 135g peeled weight) mashed
    • 200 ml oat milk or any other plant based milk
    • 2 tablespoon rapeseed oil see notes
    • more rapeseed oil for frying
    • blueberries, banana slices, maple syrup to serve

    Instructions

    • Put buckwheat flour, oats, baking powder, cinnamon (if using), brown sugar (if using) and salt into a large bowl and give them a mix with a whisk or a fork until combined.
    • Add mashed banana, oat milk and oil and mix until incorporated. You will have thick and lumpy batter.
    • Put a little bit of oil in the frying pan and let it get nice and hot. Using a spoon, a jug or a ladle pour 4 dollops of batter and fry for 2-3 minutes or until you see little bubbles appear in the batter and your pancake has brown nicely on the other side and can be easily lifted with the spatula.
    • Flip your pancakes and fry for another 1-2 minutes on the other side. Transfer onto a plate and keep warm as you continue with remaining batter.
    • Serve with your choice of toppings!

    Notes

    • Nutritional information is approximate, per pancake (without toppings) and should be treated as a guideline only.
    • Both buckwheat flour and oats are naturally gluten-free but are often processed in facilities together with products containing gluten. To ensure your pancakes are 100% gluten-free make sure to use free-from products.
    • Rapeseed oil can be substituted with equal amount of melted coconut oil or light olive oil.
    • Your pancakes can be stored in the fridge for up to 5 days. Make sure they're in the airtight container or wrapped tightly to prevent them from drying.
    • Freezer friendly for up to 2 months.Β 
    TIPS:
    • Use a good non-stick frying pan or skillet.
    • Really, really ripe banana is the best one to use here as it will provide lots of natural sweetness even if you decide to forgo the sugar.
    • These buckwheat pancakes don't take long to fry at all so watch them at all times. First round of pancakes always takes a tad longer to fry than the subsequent ones. It usually takes me just over a minute per side on my second and third round of batter.
    • There is no need to let pancake batter rest, you can fry them straight away.
    • Feel free to add some fruits like blueberries or even chocolate chips to the batter.

    Nutrition

    Nutrition Facts
    Vegan Buckwheat Pancakes
    Amount Per Serving
    Calories 96 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 1g5%
    Sodium 10mg0%
    Potassium 163mg5%
    Carbohydrates 16g5%
    Fiber 2g8%
    Sugar 4g4%
    Protein 2g4%
    Vitamin A 42IU1%
    Vitamin C 1mg1%
    Calcium 47mg5%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag me @Joskitchenlarder or use hashtag #joskitchenlarder!

    Linkies: CookBlogShare

    More Vegan Breakfast

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    • Savoury Vegetable Muffins (Vegan)
    • Vegan Egg Salad
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    1. Rose says

      October 03, 2020 at 1:25 pm

      Hi. Can I use oat flour instead of oats?

      Reply
      • joskitchenlarder says

        October 03, 2020 at 7:09 pm

        Hi Rose, I haven't tried it before but don't see why not. Alternatively, you can always use more buckwheat flour to substitute for oats. Hope that helps. πŸ™‚

        Reply
    2. Sisley White says

      March 03, 2020 at 9:31 am

      These are so delicious. I can't believe how much I loved them. Even if you aren't vegan you wouldn't notice.

      Reply
      • joskitchenlarder says

        March 07, 2020 at 7:04 pm

        Thanks so much! πŸ™‚ So glad to hear it! I love how fluffy they are despite no eggs. I've tricked few non-vegans with these before πŸ˜‰

        Reply
    3. Cat | Curly's Cooking says

      March 02, 2020 at 9:49 pm

      5 stars
      Jo these look so tasty! Lovely and fluffy - yum!

      Reply
      • joskitchenlarder says

        March 03, 2020 at 8:51 am

        Thanks so much Cat! πŸ™‚

        Reply
    4. Eb Gargano | Easy Peasy Foodie says

      March 02, 2020 at 5:59 pm

      5 stars
      YUM! They look fab πŸ˜€ I used to cook a lot with buckwheat but I haven't for ages. I need to get back into buckwheat as it's delicious - and super healthy! Eb πŸ™‚

      Reply
      • joskitchenlarder says

        March 03, 2020 at 8:51 am

        Thanks Eb! Same here, I use buckwheat a lot in savoury cooking, it's such a delicious grain but as far as buckwheat flour is concerned I'm quite new but already loving it! πŸ™‚

        Reply
    5. Chloe Edges says

      March 01, 2020 at 3:58 pm

      5 stars
      These look so delicious and fluffy!

      Reply
      • joskitchenlarder says

        March 02, 2020 at 10:23 am

        Thanks Chloe! πŸ™‚

        Reply
    6. Jenny Walters says

      February 29, 2020 at 12:24 pm

      5 stars
      Great pancakes Jo! Loving your pics too. I’m always about the maple syrup!

      Reply
      • joskitchenlarder says

        March 02, 2020 at 10:23 am

        Thanks Jenny! πŸ™‚ Gotta love maple syrup for sure although I'm quite conservative with it when it comes to my pancakes but my kids and hubby pretty much flood theirs in it lol.

        Reply
    7. Corina Blum says

      February 28, 2020 at 6:36 am

      I tried buckwheat flour in some pancakes a while ago and really enjoyed the flavour. This has definitely reminded me and made me want to use it a bit more often.

      Reply
      • joskitchenlarder says

        March 02, 2020 at 10:21 am

        Buckwheat flour really is fantastic in pancakes isn't it. I love its slightly nutty flavour and love all the goodness and extra fibre too. I'm glad I've inspired you Corina.

        Reply
    8. Balvinder says

      February 25, 2020 at 4:02 pm

      How wonderful! I adore buckwheat flour and usually make crepes with it but now will try pancakes, too.

      Reply
      • joskitchenlarder says

        February 25, 2020 at 8:37 pm

        Thank you Balvinder. I'm yet to make buckwheat crepes but have got them on the list lol.

        Reply
    9. Jacqui – Recipes Made Easy:Only Crumbs Remain says

      February 25, 2020 at 2:06 pm

      5 stars
      I have yet to make buckwheat pancakes but banana, blueberries and maple syrup is my favourite topping for American style pancakes. Thank you for sharing ion #CookBlogShare

      Reply
      • joskitchenlarder says

        February 25, 2020 at 8:36 pm

        Thanks Jacqui! I cannot believe it took me so long to try buckwheat flour in pancakes and now that I have it definitely isn't going anywhere lol. Banana, blueberries and maple make delicious topping combo.

        Reply

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    Hi! I’m Jo and this blog is where I share lots of simple, family friendly and mostly plant based recipes we enjoy eating and now you can easily recreate at home.

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