Easy Vegan Buckwheat Pancakes

Easy Vegan Buckwheat Pancakes

Buckwheat Pancakes are a perfect breakfast option for those who want delicious, gluten-free, wheat-free, grain-free, vegan pancakes. These buckwheat pancakes come together easily with just 10 simple ingredients. They are super nutritious and naturally sweetened with coconut sugar, applesauce, and a hint of vanilla!

5 from 31 votes

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Course: Breakfast

Cuisine: Gluten-Free, Grain-Free, Vegan

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Calories: 295kcal

Author: Capri Lilly

Ingredients

1 1/2 cup Buckwheat Flour
1 1/4 cup Non-Dairy Milk of choice
2 tbsp Fresh Lemon Juice (or apple cider vinegar)
1/4 cup Applesauce
3 tbsp Vegan Butter, melted plus more for the skillet
3 tbsp Coconut Sugar (can sub with brown sugar or maple syrup)
1 tsp Cinnamon
1 1/2 tsp Vanilla Extract
2 tsp Baking Powder
1/2 tsp Sea Salt

Instructions

Add the lemon juice (or ACV) to the Non-dairy milk and set aside. Let it sit for 5-7 minutes to curdle.
Mix the buckwheat flour (plus regular flour if using), baking powder, sugar, cinnamon, and salt into a large bowl.
Add the remaining ingredients and gently mix until the ingredients are incorporated. (Do not overmix, some lumps are okay)
Let the batter rest for 10 minutes.
Heat a non-stick skillet over medium-low heat. Add a bit of vegan butter or spray lightly with oil. Then scoop about 1/3 of the batter and pour it into the pan. Cook until bubbles start to appear and the edges look dry, about 2-3 minutes. Then, flip the pancake and cook for 1-2 minutes. Repeat until all the batter is gone.
Serve with maple syrup, fresh fruit, and enjoy!

Notes

Want To Make Your Buckwheat Pancakes Extra Fluffy? Add GF All-Purpose Flour (1:1 ratio)

Use 3/4 cup buckwheat flour + 3/4 cup GF All-Purpose flour

Want To Make Blueberry Buckwheat Pancakes?

Fold in 1/2 cup fresh blueberries (or berries of choice) into the batter

**The Recipe makes about 8-10 pancakes, depending on the size

Nutrition