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) 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). 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.
Vegan Buckwheat Pancakes
Ingredients
- 150 g buckwheat flour see notes
- 30 g porridge oats see notes
- 1 tsp baking powder ensure it's gluten-free if required
- 1 tsp cinnamon optional
- 1 tbsp 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 tbsp 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 garnishes) 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.
- Your pancakes can be stored in the fridge for up to 5 days. Make sure they're in the airtight container or wrapped tightly.
- Freezer friendly for up to 2 months.
Nutrition
More pancake recipes you might enjoy:
How to make perfect pancakes (non vegan)
Pancakes with Mascarpone & Cranberry Compote
Delicious vegan bakes you might want to try:
Chocolate Fork Biscuits (Vegan)
MAKE SURE YOU STAY UP TO DATE WITH ALL THE LATEST RECIPES FROM JO’S KITCHEN LARDER
Have you tried my Vegan Buckwheat Pancakes? Leave a comment and rating at the bottom of this post, I love reading them!
You can also come and say hello over on my Facebook page, Twitter, Instagram or Pinterest
Save Vegan Buckwheat Pancakes For Later!
Linkies:
*This post contains affiliate links, which means that if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more. I only recommend products I own or really like and which caught my attention. Thanks in advance for supporting Jo’s Kitchen Larder!
Rose says
Hi. Can I use oat flour instead of oats?
joskitchenlarder says
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. 🙂
Sisley White says
These are so delicious. I can't believe how much I loved them. Even if you aren't vegan you wouldn't notice.
joskitchenlarder says
Thanks so much! 🙂 So glad to hear it! I love how fluffy they are despite no eggs. I've tricked few non-vegans with these before 😉
Cat | Curly's Cooking says
Jo these look so tasty! Lovely and fluffy - yum!
joskitchenlarder says
Thanks so much Cat! 🙂
Eb Gargano | Easy Peasy Foodie says
YUM! They look fab 😀 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 🙂
joskitchenlarder says
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! 🙂
Chloe Edges says
These look so delicious and fluffy!
joskitchenlarder says
Thanks Chloe! 🙂
Jenny Walters says
Great pancakes Jo! Loving your pics too. I’m always about the maple syrup!
joskitchenlarder says
Thanks Jenny! 🙂 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.
Corina Blum says
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.
joskitchenlarder says
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.
Balvinder says
How wonderful! I adore buckwheat flour and usually make crepes with it but now will try pancakes, too.
joskitchenlarder says
Thank you Balvinder. I'm yet to make buckwheat crepes but have got them on the list lol.
Jacqui – Recipes Made Easy:Only Crumbs Remain says
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
joskitchenlarder says
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.