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    Recipes » Recipes » Breakfast

    Gluten-Free Vegan Buckwheat Pancakes

    Last updated - July 13, 2021; Published - March 19, 2019 By Rhian Williams 8 Comments

    Jump to Recipe Print Recipe
    A stack of four buckwheat pancakes on a white plate decorated with chopped pistachios and freeze-dried raspberries covered in dark syrup against a grey background

    These Gluten-Free Vegan Buckwheat Pancakes are unbelievably fluffy, nutritious and have a slightly nutty flavour. They make the perfect satisfying breakfast!

    A stack of four buckwheat pancakes on a white plate decorated with chopped pistachios and freeze-dried raspberries covered in dark syrup against a grey background

    I was initially sceptical about the idea of buckwheat pancakes as I don't like things that taste too strongly of buckwheat, especially if it's a sweet recipe. So I played around with varying degrees of buckwheat:gluten-free flour ratios so I could create a pancake that had a hint of buckwheat flavour but not too much.

    However, I soon realised that the more buckwheat flour I used, the fluffier and more delicious the pancakes became. So, I went all in and tried making a batch with 100% buckwheat flour, and guess what? They were the best!

    I'm really happy with how these turned out, both in terms of flavour and texture, but also because using 100% buckwheat flour means less ingredients, making them easier to throw together, and also makes them much more nutritious too.

    Important Tip: The texture and flavour of these pancakes changes drastically depending on the type of buckwheat flour you use. Read on for more information!

    What type of buckwheat flour should you use?

    After experimenting with various different brands of buckwheat flour, I realised that using a good-quality organic buckwheat flour such as this one made all the difference. For some reason, the buckwheat flavour was less strong, and the pancakes became fluffier and less dense.

    Tip: Not all buckwheat flours are gluten-free, as some can be contaminated with gluten in the production process. So, if it's necessary for you to be gluten-free, make sure the one you buy is certified gluten-free.

    Why you'll love these Gluten-Free Vegan Buckwheat Pancakes:

    • they're undetectably vegan and gluten-free
    • they’re seriously soft and fluffy - almost like soufflé pancakes!
    • they have a slight nutty flavour but don't taste too strongly of buckwheat
    • they can be made with no added sugar
    • they're filling and satisfying
    • they're made with 100% buckwheat flour - no gluten-free flour!
    • they're a source of protein and fibre
    • they’re made without flax eggs or aquafaba
    • they're nut-free
    • they’re easy to make
    • they're made with just 5 ingredients 
    • they can be enjoyed with sweet or savoury toppings
    • they're great for breakfast, a snack or dessert!

    How to make these Gluten-Free Vegan Buckwheat Pancakes

    Scroll down to the bottom of the post for the full recipe.

    • Mix with all the ingredients in a glass mixing bowl.

    Raw buckwheat pancake batter in a glass mixing bowl against a marble background

    • Heat up a tiny bit of oil in a frying pan (non-stick is best) and add a few tablespoons of the pancake batter.
    • Cook on a low-medium heat for around 5 minutes until you see little bubbles appear on the surface of the pancake.

    A buckwheat pancake being cooked on a black frying pan against a marble background

    • Flip over and cook for another few minutes, until golden brown and crispy on both sides.

    Tip: Use a spatula to flip over the pancakes.

    A buckwheat pancake being cooked on a black frying pan against a marble background

    • Repeat for the rest of the batter - makes 5 pancakes.

    A stack of four buckwheat pancakes on a white plate decorated with chopped pistachios and freeze-dried raspberries with a white jug pouring syrup over it against a grey background

    Substitutions you can make to this recipe:

    • you can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc
    • for sweeter pancakes, you can add any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc
    • you can use any type of oil to fry the pancakes: coconut oil, olive oil or vegetable oil.

    Serving suggestions for these Buckwheat Pancakes

    These Buckwheat Pancakes can be enjoyed with any sweet toppings such as:

    • banana slices
    • maple syrup
    • melted chocolate
    • almond or peanut butter
    • chopped nuts
    • fresh berries
    • coconut yogurt or coconut whipped cream
    • jam

    Or they can be eaten as part of a savoury breakfast with toppings such as:

    • baked beans
    • mashed avocado
    • hummus
    • sautéed mushrooms
    • garlicky spinach
    • roasted tomatoes
    • tofu scramble.

    The possibilities are endless!

    A stack of four buckwheat pancakes on a white plate decorated with chopped pistachios and freeze-dried raspberries covered in dark syrup against a grey background

    More gluten-free vegan pancake recipes:

    • Coconut Flour Pancakes
    • Fluffy Pancakes
    • Protein Pancakes
    • Banana Pancakes
    • Flaxseed Pancakes
    • Pumpkin Pancakes
    • Cornmeal Pancakes
    • Blueberry Pancakes
    • or browse the whole collection!

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

    A stack of four buckwheat pancakes on a white plate decorated with chopped pistachios and freeze-dried raspberries covered in dark syrup against a grey background

    Gluten-Free Vegan Buckwheat Pancakes

    These Gluten-Free Vegan Buckwheat Pancakes are unbelievably fluffy, nutritious and have a slightly nutty flavour. They make the perfect satisfying breakfast!
    4 from 8 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: buckwheat pancakes, buckwheat recipe, gluten-free vegan pancakes
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 5 pancakes
    Calories: 93kcal
    Author: Rhian Williams

    Ingredients

    • 130 g (1 cup) buckwheat flour (ensure gluten-free if necessary)*
    • 2 teaspoons baking powder (ensure gluten-free if necessary)
    • ¼ teaspoon bicarbonate of soda (baking soda)
    • 1 teaspoon apple cider vinegar (ensure gluten-free if necessary)**
    • 170 ml (¾ cup) unsweetened almond milk (or sub any other plant-based milk)
    • 2 tablespoons maple syrup (optional - or sub any other sweetener)

    For frying:

    • Coconut oil (or sub vegetable oil)

    Instructions

    • Place all the ingredients in a bowl and mix well (no need to sift the flours) - use a balloon whisk to mix it if the batter becomes clumpy
    • Heat up a tiny bit of oil in a frying pan (non-stick is best) and spoon or ladle in a small amount of the pancake batter
    • Cook on a low heat for around 5 minutes until you see a few bubbles appear on the surface of the pancake
    • Flip over and cook for another few minutes, until golden brown on both sides
    • Repeat for the rest of the batter - makes 5 pancakes
    • Best eaten immediately

    Notes

    *After experimenting with various different brands of buckwheat flour, I realised that using a good-quality organic buckwheat flour such as this one made all the difference. For some reason, the buckwheat flavour was less strong, and the pancakes became fluffier and less dense.
    **The vinegar is crucial as its acidity reacts with the alkali bicarbonate of soda (baking soda) to create a fluffy batter. If not using vinegar, substitute it with 1 tablespoon lemon juice.
     
    Nutrition Facts
    Gluten-Free Vegan Buckwheat Pancakes
    Amount Per Serving
    Calories 93 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Sodium 103mg4%
    Potassium 311mg9%
    Carbohydrates 19g6%
    Fiber 2g8%
    Protein 3g6%
    Calcium 121mg12%
    Iron 1.2mg7%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    More Breakfast Recipes

    • Vegan Blueberry Muffins (Gluten-Free)
    • Gluten-Free Vegan Churros (Baked!)
    • Gluten-Free Vegan Apple Muffins
    • Gluten-Free Vegan Lemon Poppy Seed Muffins
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      Recipe Rating




    1. Maureen

      March 19, 2019 at 10:19 pm

      5 stars
      Made these as soon as I saw the recipe. It was lunch time! Delicious. I cooked them without oil in a t-fall pan and ate them with home made sugar free apple sauce with toasted chopped walnuts. Yum.

      Reply
      • Rhian Williams

        March 19, 2019 at 11:37 pm

        Yay thank you so much, so glad you liked them!

    2. Frankie

      March 20, 2019 at 9:14 am

      Just tried this recipe for breakfast. They were soft, risen and very delicious. I was worried because my mix was almost liquid, not like in your picture at all. The recipe states 170 ml milk. Is this right?

      Reply
      • Rhian Williams

        March 20, 2019 at 4:55 pm

        Thank you so much, glad you liked them! Yes 170ml milk is right - perhaps your buckwheat flour was less absorbent than the one I used. The recipe will still work even if the mixture is more liquid, but a slightly firmer mixture will make the pancakes thicker and fluffier. If making again, you could try using a little less milk and see how the finished texture turns out.

    3. fnaf

      July 11, 2019 at 7:48 am

      5 stars
      Yum, this recipe has me really excited. can’t wait to make these pancakes tomorrow.

      Reply
      • Rhian Williams

        July 11, 2019 at 10:53 am

        Thank you so much!

    4. Penny

      November 18, 2019 at 4:44 am

      How much is one serving ? Like 1/4 cup?

      Reply
      • Rhian Williams

        November 18, 2019 at 1:53 pm

        One serving is one pancake!

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    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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