These healthy vegan buckwheat pancakes made with buckwheat flour are quick and easy to make – you only need five ingredients! Add some protein powder and you have the perfect breakfast! So grab your buckwheat flour and maple syrup, and let’s jump in!
Pancakes will forever be the best Sunday morning breakfast. There’s nothing quite like having a relaxing, slow Sunday morning and whipping up a stack of fluffy pancakes topped with streams of pure maple syrup, almond butter, fruit, and chocolate – the possibilities are endless!
Buckwheat flour is a healthier alternative to flour; it’s higher in protein and naturally gluten-free! I also love taking these pancakes to another level and adding some vegan protein powder to make them even higher in protein (#gains).
Why you’ll love this vegan buckwheat pancakes recipe
There are multiple reasons why you will love these buckwheat pancakes:
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Nutritious ingredients: Prepared with buckwheat flour, these pancakes give a healthy twist to ordinary pancake recipes. Buckwheat flour has a high protein content and is gluten-free, making buckwheat flour a great substitute for conventional flour bakery items.
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Protein boost: Mixing vegan protein powder and chia seeds into the batter increases the protein, making it the ideal well-balanced breakfast that keeps you fuller longer. Whether you’re preparing for a regular day or want to unwind after exercising, these protein-packed buckwheat pancakes are the perfect addition to your morning routine.
Vegan Buckwheat Pancake Ingredients
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- 50 g Buckwheat Flour
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- 20 g Protein Powder or more buckwheat flour
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- 1/2 tsp Baking Powder
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- 1 tsp Apple Cider Vinegar or a squeeze of lemon juice
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- 125 g Milk or dairy-free milk
How To Make Vegan Buckwheat Pancakes
Preparing vegan buckwheat pancakes is a simple process. Follow these step-by-step instructions for perfect pancakes every time:
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Mix the ingredients: Begin by combining all the ingredients in a mixing bowl. This includes buckwheat flour, protein powder (if using), baking powder, apple cider vinegar (or lemon juice), and milk (or dairy-free milk alternative). Stir the ingredients until they are well incorporated, forming a smooth pancake batter.
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Heat the pan: Heat a non-stick pan over medium-high heat. Lightly grease the pan with a small amount of vegan butter or cooking oil spray to prevent sticking. Alternatively, a well-seasoned non-stick pan may not require any additional grease.
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Cook the pancakes: Once the pan is adequately heated, spoon some of the pancake batter onto the surface. Use the back of the spoon to spread the batter into a round shape, ensuring even thickness. Allow the pancake to cook undisturbed until bubbles form on the surface and the bottom is golden brown, typically taking about 3 minutes.
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Flip and cook the other side: Once the bottom of the buckwheat pancake is cooked to your desired level of doneness, carefully flip it using a spatula. Cook the other side for an additional minute or two until it is golden brown and cooked through.
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Repeat and serve: Continue cooking the remaining batter in the same manner, spooning it onto the pan, cooking until golden brown on both sides and flipping as needed. Once all the pancakes are cooked, serve them hot with your favorite toppings, such as pure maple syrup, almond butter, fresh fruit, or chocolate chips.
Buckwheat pancakes recipe tips
These truly are really easy to make, it’s simply a case of mixing all the ingredients in a bowl and frying the mixture.
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- If you want to make these pancakes EXTRA fluffy, leave the mixture to stand for 5 minutes before frying. This will allow the acidity of the vinegar to activate the baking powder.
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- If you have a good non-stick pan – USE IT! I use mine without oil or butter and these pancakes come out perfect.
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- If you want equal-sized pancakes, use a 1/4 cup scoop or divide the mixture’s weight (190 g) between the number of pancakes you want.
How to store buckwheat pancakes
These gluten free pancakes can be stored for later consumption or meal prep!
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Cool: The pancakes must be cooled before they are stored. This prevents moisture and condensation in the storage container, which can make the pancakes soggy.
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Store: The pancakes should then be placed in an airtight container, which helps them retain moisture and prevents them from drying out.
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Refrigerate: Vegan buckwheat pancakes can last 3-5 days in the refrigerator.
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Reheat: Before servings, the pancake can be reheated using a microwave or a pan.
Troubleshooting Vegan Buckwheat Pancakes
Making vegan buckwheat pancakes are a delightful and healthy way to start your day. However, encountering issues like burning or a crumbly texture can be discouraging. Here are some troubleshooting tips to help you perfect your pancakes.
Issue: Pancakes Burning
-Lower the Heat: Even on low heat, pans can vary greatly in temperature. Try using a heat diffuser or cooking the pancakes on the lowest possible setting if burning persists.
-Pan Type: Non-stick pans vary in quality and heat distribution. A heavy-bottomed pan can provide more uniform heat.
-Monitor Closely: Vegan pancakes can cook faster than their non-vegan counterparts. Stay attentive and be ready to adjust the heat as needed.
Issue: Crumbly Texture
-Batter Consistency: The batter should be smooth but not too runny. If it’s too thick, add a bit more dairy-free milk. If it’s too runny, add a little more buckwheat flour.
-Do Not Overmix: Overmixing can break down the structure of the batter, leading to crumbly pancakes. Mix just until the ingredients are combined.
-Rest the Batter: Letting the batter rest for 5 to 10 minutes can help, but make sure not to over-rest as it can affect the leavening action of the baking powder.
Issue: Uneven Size or Shape
-Measure Your Batter: For uniform pancakes, use a measuring cup or ice cream scoop to pour your batter onto the pan.
-Spread Evenly: Use the back of the spoon to gently shape and even out the batter after pouring it onto the pan.
Buckwheat Pancakes: FAQs
1. What is light buckwheat flour, and can I use it in fluffy vegan buckwheat pancakes?
Light buckwheat flour is a type of flour made from tender, ground kernels of buckwheat. Light buckwheat flour is lighter in texture and color than traditional buckwheat flour. Yes, light buckwheat flour will work for this recipe.
2. Can I add chocolate chips to my vegan buckwheat pancakes?
Absolutely! Adding chocolate chips to your vegan buckwheat pancakes is a delicious way to enhance the flavor. Sprinkle them onto the pancakes as they cook on the griddle, allowing them to melt slightly and infuse the pancakes with chocolaty goodness.
3. What can I substitute for vegan butter in buckwheat pancake recipes?
If you prefer not to use vegan butter, you can substitute it with other plant-based oils like coconut oil or olive oil.
4. Is almond milk a suitable replacement for dairy milk in fluffy buckwheat pancake recipes?
Yes, almond milk is an excellent dairy-free alternative that can be used in place of dairy milk in fluffy buckwheat pancake recipes. It adds a subtle nutty flavor and helps create tender, moist pancakes. Ensure you use unsweetened almond milk to control the sweetness of the pancakes.
5. Why is baking soda used in vegan buckwheat pancake recipes?
Baking soda is a leavening agent commonly used in pancake recipes to help the batter rise and achieve a fluffy texture. When combined with an acidic ingredient like apple cider vinegar or lemon juice, baking soda produces carbon dioxide gas, which creates bubbles in the batter, resulting in light and airy pancakes. Make sure to use the correct amount of baking soda to ensure optimal rise and texture in your vegan buckwheat pancakes.
Here are some more buckwheat flour recipes:
BAKING IN GRAMS
All of the recipes I create are tried and tested a few
times until it has been perfected. My goal is to develop recipes that are
simple to make and easy to follow so that anyone can make them – even if you’ve
never baked before!One very important thing that will ensure that you get the best results is
to measure your ingredients by weight! I recommend purchasing a kitchen scale,
they are very affordable and it will honestly change your baking game for good!
Not all measuring cups are made equally – for example, a cup of flour to me
weighs 120g, but for you, it may be anywhere between 100g and 200g – that’s a
BIG difference!If you don’t have a kitchen scale yet, you can use this Ingredient Weight Chart as a guideline to convert the
ingredients to help you!Now – dust your apron off and get baking! X
Easy Vegan Buckwheat Pancakes
Equipment
Ingredients
- 50 g Buckwheat Flour
- 20 g Protein Powder or more buckwheat flour
- 1/2 tsp Baking Powder
- 1 tsp Apple Cider Vinegar or a squeeze of lemon juice
- 125 g Milk or dairy-free milk
Instructions
- Mix all ingredients together.
- Heat a non-stick pan to medium-high heat (or add a bit of butter of oil spray) and spoon in some of the pancake batter. Form a round shape with the back of a spoon.
- Once the bottom is cooked (around 3 minutes), flip it over and cook the other side for another minute or two.
- Repeat until all the batter is gone.
- Serve with anything you want!
Notes
- If you omit the protein powder and use more buckwheat flour instead, you can add some maple syrup into the batter to add some sweetness.
This is my second buckwheat pancake recipe i tried and it failed too. It burns easily even though it was on low heat and the texture crumbles easily too. At least the taste is not that bad.
Also, after i made the batter, i let it sit for 5 minutes and let’s just say that the first pancake, took half the batter. How did yours made 6 pancakes? :)))
I tried other recipes from your site + YouTube, and only 2 of them disappointed me. This got me sad and the other one just didn’t love the taste.
Not everyone likes the same stuff, that’s ok, but i really wanted to find an easy buckwheat pancake recipe.
Oh no! I am so sorry this recipe disappointed you 🙁 I created this recipe a few years ago, so I will have to test it again and see if I can improve it in any way. The pancakes are quite small – I now prefer having just one or two bigger pancakes than 6 small ones. Hope this helps in some way… I will come back and comment again when I’ve tested the recipe again.