I’ve been more of a breakfast person lately. Maybe you’ve noticed? Just to be clear, I eat breakfast every day of the year. Most days it’s the only thing that gets me out of bed, but in the spring, my tolerance for morning improves quite a bit. I’m never what you’d call a morning person, but some early daylight definitely helps get me moving, and even sometimes even taking on morning projects as ambitious as a vegan omelet, tempeh benedict, or in this case, vegan buckwheat pancakes. So a couple of weekends ago I got up and whipped up these vegan buckwheat pancakes, and now this is my favorite pancake recipe ever, despite being super simple. These cakes are a bit heartier than your basic vegan pancake and deliciously satisfying. You also have the option of making them as gluten-free pancakes, so everyone can enjoy them! Read on to learn how.
Ingredients You’ll Need
Non-dairy milk. Just about any variety of unsweetened and unflavored non-dairy milk will work! Almond milk, soy milk and cashew milk are all great choices. If you need help choosing one, check out my guide to dairy-free milks. Ground flaxseed. This is our egg replacer, so don’t skip it. Vegetable oil. Just about any neutral oil can work here, such as canola oil, corn oil or melted coconut oil. Vanilla extract. Buckwheat flour. I used dark buckwheat flour, but light buckwheat flour will work just fine. Spelt flour. Feel free to replace this with additional buckwheat flour to make your pancakes gluten-free. You could also use all-purpose or whole wheat pastry flour. Baking powder. Cinnamon. I put cinnamon in just about everything, and I find it really enhances the flavor of these pancakes, but feel free to skip it if it’s not your thing. Salt.
Tip: I kept things simple and didn’t include any sweetener in this recipe. After all, they are getting topped with maple syrup! Feel free to add a tablespoon or two of organic sugar if that’s your preference though.
How They’re Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Pour the wet ingredients into the bowl with the dry ingredients and whisk the batter together, just until combined. Don’t overmix it! A few lumps are fine. Let the batter sit for 10 minutes while you preheat your cooking surface.
Tip: Use a good nonstick cooking surface to prevent your pancakes from sticking and falling apart! I’m a big fan of cast iron for pancakes.
Douse your vegan buckwheat pancakes in maple syrup and pile on vegan butter, fresh berries, or any other toppings you like!
Leftovers & Storage
Leftover vegan buckwheat pancakes will keep in an airtight container in the fridge for about 3 days, or in the freezer for about 3 months. They can be reheated in the microwave or in an oven set to 350°F until hot (about 5 minutes if refrigerated, 10 if frozen).
More Vegan Pancakes
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