Vegan Buckwheat Pancakes
Fluffy, wholesome, and entirely plant-based, these Vegan Buckwheat Pancakes are a delicious breakfast option that’s both healthy and satisfying. Crafted with nutrient-packed buckwheat flour, a homemade flax egg, and a touch of naturally sweet maple syrup, these pancakes are not only vegan but also gluten-free by nature. The secret to their tender texture lies in the combination of almond milk and apple cider vinegar, which acts as a dairy-free buttermilk, creating the perfect rise. Lightly sweet and subtly nutty, these pancakes pair beautifully with fresh fruit, a drizzle of maple syrup, or your favorite topping. Quick to whip up in under 30 minutes, they’re an ideal choice for a wholesome weekend breakfast or a brunch spread. Whether you're catering to dietary preferences or simply craving a nourishing treat, these easy vegan buckwheat pancakes hit all the right notes.
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Recipe Information
Ingredients
- 1 cup buckwheat flour
- 1.25 cups almond milk (unsweetened)
- 1 tablespoon apple cider vinegar
- 2 tablespoons maple syrup
- 2 teaspoons baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil (melted) or vegetable oil
- 1 tablespoon flaxseed meal
- 2.5 tablespoons water
Instructions
In a small bowl, combine the flaxseed meal with water to prepare a flax egg. Stir well and let it sit for about 5 minutes until it becomes gelatinous.
In a large mixing bowl, whisk together the buckwheat flour, baking powder, baking soda, and salt.
In a separate bowl, mix the almond milk with apple cider vinegar and let it sit for a minute to create a buttermilk alternative.
Add the maple syrup, vanilla extract, and melted coconut oil to the almond milk mixture and stir thoroughly.
Pour the wet ingredients into the bowl with the dry ingredients. Add in the prepared flax egg and mix until just combined. Do not over-mix; some lumps are fine.
Let the batter rest for about 5 minutes to allow the baking powder and vinegar to interact and bubbles to form for fluffiness.
Heat a non-stick skillet or griddle over medium heat. If necessary, lightly grease it with additional oil or a cooking spray.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown on both sides.
Repeat with the remaining batter. Serve the pancakes warm with additional maple syrup, fresh fruits, or your favorite toppings.
Nutrition Facts
Calories |
841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2105 mg | 92% | |
| Total Carbohydrate | 117.3 g | 43% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 27.8 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 635 mg | 49% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 803 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
