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!

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 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!

What’s so great about these Vegan Buckwheat Pancakes?

My little taste-testers gave these buckwheat pancakes huge thumbs up and have started requesting them on the weekends instead of their favourite English style pancakes and I don’t blame them at all. For them it’s just about taste but there is so much more to these pancakes than that.

• They are 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 tbsp 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!

Is buckwheat flour gluten-free?

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.

Ingredients you will need to make Vegan Buckwheat Pancakes

Buckwheat Flour – If necessary ensure you use certified gluten-free buckwheat flour as not all the brands can guarantee it due to the risk of cross-contamination with other gluten containing products. In the UK check out Doves Free From Gluten Buckwheat Flour 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 Nairns* 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 based milk instead.

Rapeseed oil – My oil of choice but melted coconut oil would work really well too.

Salt – Little pinch goes a long way and helps to bring out the flavours. Try Pink Himalayan Salt* and you’ll never look back.

Vegan Buckwheat Pancakes Topping Ideas

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). Few nuts (pecans or almond flakes in particular) definitely won’t go amiss either. Any type of jam as a topping is fantastic too, my recent favourite being my homemade blackberry jam). Sliced avocado with a tiny drizzle of maple syrup is my other favourite.

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!

Few helpful tips when frying your pancakes

Using good non-stick frying pan or skillet is essential with pancakes. 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.

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 then the subsequent ones. It usually takes me just over a minute per side on my second and third round of batter.

Once made these buckwheat pancakes can be stored in the fridge for up to 5 days. They are fantastic to make in large batches to freeze for later.

How to freeze buckwheat pancakes?

Freezing your pancakes is super easy. Make sure they are 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.

There is no need to defrost your pancakes first. 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 or in an oven preheated to 180C/350F/Gas Mark 4 for 5-8 minutes.

How to make vegan buckwheat pancakes – step-by-step 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 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.

More pancake recipes you might enjoy:

How to make perfect pancakes

Pancakes with Mascarpone & Cranberry Compote

Healthy Pumpkin Pancakes

 

Delicious vegan bakes you might want to try:

Healthy Vegan Banana Bread

Vegan Lemon Drizzle Cake

Chocolate Fork Biscuits (Vegan)

 

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