Vegan Buckwheat Pancakes -

Vegan Buckwheat Pancakes

Vegan buckwheat pancakes are a simple, no-egg breakfast that’s naturally gluten-free, dairy-free, and full of flavor. Fluffy, protein-rich, and easy to make, they’re perfect for a cozy morning or sweet treat.

5 from 1 vote

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Prep Time 5

Cook Time 12

Total Time 16

Course Breakfast, Dessert

Cuisine dairy-free, egg-free, Gluten-free, Plant-based, Vegan, Vegetarian

Servings pancakes

Calories 95 kcal

Equipment

1 Mixing bowl
1 Non-stick frying pan

Ingredients

1 cup buckwheat flour spooned & leveled
2 tablespoons ground flaxseed
1 tablespoon brown sugar
½ teaspoon cinnamon
½ teaspoon baking soda
1 teaspoon vinegar
1 teaspoon vanilla
1 cup unsweetened almond milk or any plant milk
1 pinch salt

Instructions

In a bowl, combine buckwheat flour, ground flaxseed, brown sugar, cinnamon, baking soda, and salt.
Stir in plant-based milk, vinegar, and vanilla until just combined.
Heat a lightly greased pan over medium heat. Scoop ¼ cup batter per pancake. Cook 2 minutes until bubbles form and edges look set, then flip and cook 2 more minutes until golden brown.
Stack pancakes and top with maple syrup, peanut butter, or your favorite toppings.

Notes

Use a non-stick pan or lightly grease to prevent sticking.
Store cooled pancakes in an airtight container in the fridge for 3–4 days or freeze for up to 2 months.

Nutrition

Calories: 95kcalCarbohydrates: 17gProtein: 3gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 155mgPotassium: 139mgFiber: 3gSugar: 3gVitamin A: 0.5IUVitamin C: 0.02mgCalcium: 68mgIron: 1mg

Keyword buckwheat flour, buckwheat pancakes, gluten free pancakes

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