• recipes
    • small plates
    • large plates
    • sweets
    • baking
    • salads and soups
    • breakfasts
    • pantry staples
    • drinks
  • about
  • contact
  • po polsku
Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Vegan buckwheat pancakes

June 2, 2015 by Ania - 78

easy, gluten-free, healthy

vegan buckwheat pancakes in bed

Who doesn’t like a breakfast in bed? Sometimes, when I’m feeling generous and when I somehow manage to drag myself out of the bed early (which is very rare as my sleeping skills are legendary), I make us breakfast and bring it to bed.

There is something nice about waking up to a smell of coffee and a lovingly prepared breakfast. In a bid to encourage you to do the same for your other half, I put together a quick pancake recipe that is both vegan and gluten-free.

The vegan buckwheat pancake batter is made up of buckwheat flour, which despite its misleading name has nothing to do with wheat and it is 100% gluten free. You should be able to find one in a health store and possibly even in other shops as with so many people being intolerant to gluten these days, loads of shops carry an array of gluten-free products.

Don’t worry if it’s a mission impossible though as making your own flour from buckwheat is super easy and quick.

What you want to buy is raw buckwheat (as opposed to an already roasted one, often referred to as ‘kasha’). Have a look at my photo below – the grains are mostly pale brown with a few greenish ones thrown in. That’s what raw buckwheat looks like. The other type, kasha or kasza (it’s very popular in my homeland, Poland), looks similar but the grains are dark brown. It tastes much stronger and while it’s super healthy and suitable for other uses, it would be overpowering in pancakes.

So once you get hold of raw buckwheat, dust your coffee grinder off and grind for a few seconds until you transform it into a flour. It happens really quickly as unroasted buckwheat is fairly soft. Pancakes are one of many possible uses for raw buckwheat and I’ll be sharing some more buckwheat recipes with you soon.

This recipe is dedicated to my friend, Elie, who has recently discovered that she has several food intolerances, poor thing, and is going through a tough time at the moment. She has asked me to come up with gluten-free cupcakes, but that’s still work in progress and I am hoping to buy myself more time by giving her a recipe for a tasty gluten-free brekkie instead:).

PS: If you make my vegan buckwheat pancakes, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

homemade buckwheat flour

vegan buckwheat pancakes stack top down

vegan buckwheat pancakes up close

4.96 from 25 votes
Print
  • makes: 12
  • prep: 10 min
  • cooking: 15 min

Ingredients

  • 1 cup / 125 g buckwheat flour*
  • pinch salt
  • ½ tsp gluten-free baking powder
  • ½ tsp baking soda
  • 2 tbsp maple syrup
  • 1 tbsp lemon or lime juice
  • ½ cup full fat coconut milk + ½ cup water OR 1 cup of any plant milk
  • 1 heaped tbsp (ideally smooth) almond butter
  • 2 tsp oil for frying (I used sunflower oil)

TOPPINGS

  • maple syrup
  • seasonal fruit
  • chopped almonds

Method

  1. In a mixing bowl, combine flour, salt, baking soda and baking powder.
  2. In another bowl, combine all wet ingredients: coconut milk, ½ cup water, maple syrup, lemon juice and almond butter. Whisk everything together until combined and there are no chunks of almond butter in the mixture.
  3. Pour wet ingredients into dry ingredients stirring until you get a homogeneous mixture. Add more water (1-3 tbsp) as needed – depends on how thick your coconut milk was. If you like your pancakes thick add less water, if you prefer them thin add more.
  4. Heat up a frying pan on the stove, brush the pan with a bit of oil using a silicone pastry brush (you can also use an oil spray).
  5. Ladle 2 tablespoons of the pancake mix per pancake. Keep cooking the pancakes until lots of little bubbles form and burst. If you flip them before the bubbles burst they may end up undercooked.
  6. Once bubbles burst, flip pancakes gently. Fry until nicely browned on the other side and serve. Keep cooked pancakes in a warm oven while making the rest.

Notes

*You can make your own flour by milling raw (that’s very important! You don’t want toasted buckwheat as the taste is very different) buckwheat groats in your coffee grinder. They are quite soft before they get toasted so even a not so powerful coffee grinder will make you heaps of buckwheat flour in seconds..

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
SHARE
Previous:
Vegan banana coconut cupcakes
Next post:
Vegan sun-dried tomato pesto

get a sweet e-book

on joining our mailing list

I’d like to receive new recipe emails and a link to your free e-book.
(By submitting this form you agree to our privacy policy.)
This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

You may also like

roasted sweet potatoes miso platter

Roasted sweet potatoes with miso sauce

caramelised onion squash pasta plate

Squash and caramelised onion pasta

vegan shepherds pie cutting

Vegan shepherd’s pie

vegan pumpkin alfredo

Vegan pumpkin alfredo

    Comments

    Leave a comment

  1. Rita says

    January 24, 2017 at 11:02 am

    Best vegan pancakes I’ve ever tried! (And I’ve tried a few that didn’t work) They don’t break when flipping and they’re very tasty! Thank you!

    Reply
    • Ania says

      January 24, 2017 at 1:20 pm

      That’s great to hear! Thank you for leaving such a lovely comment, Rita! 🙂 Ania

      Reply
  2. Dawn Gibson says

    February 12, 2017 at 8:20 pm

    Hi. Can these buckwheat pancakes be frozen?

    Reply
    • Ania says

      February 12, 2017 at 9:03 pm

      Hi Dawn, I never tried freezing any pancakes, to be honest, but I don’t see why not. Worth giving it a go! Ania

      Reply
  3. Michelle says

    April 7, 2017 at 4:55 pm

    Really Good – I just started my Plant Base journey and was really happy to find this recipe. I love my pancakes and was worried I wouldn’t find a good vegan substitute. I used 1 cup Almond milk and they were light and fluffy! Thank you!

    Reply
    • Ania says

      April 8, 2017 at 11:31 am

      Thanks Michelle, I’m so pleased to hear that! 🙂 Ania

      Reply
  4. Lisa says

    April 17, 2017 at 1:29 pm

    These are awesome, usually my buckwheat pancakes turn out very chewy, but these are light and fluffy, YUM!

    Reply
    • Duncan says

      April 18, 2017 at 10:43 am

      That is brilliant to hear Lisa! Thanks for writing to us to tell us!

      Duncan

      Reply
  5. Melissa says

    April 17, 2017 at 11:48 pm

    Great recipe. I made a few changes that worked wonderfully that you might like to hear about.. ( I love it when I discover an adaptable recipe!) I wanted to use up some soy milk in my fridge that had gone sour so I used that for the milk. The acid in sour milk really helps the rising in baked goods. I’m almost happy when I find the milk has gone off . Ha ha. I also used peanut putter instead of almond butter and we made them into waffles in the waffle maker. By the way, pancakes are perfect for freezing and you just pop them in the toaster whenever you want some. Thanks for sharing your awesome recipe.

    Reply
    • Duncan says

      April 18, 2017 at 10:54 am

      Hi Melissa, I admire your courage in boldly using expired milk as an ingredient! Also, you are making us wish that we had a waffle maker. I might have a look on Amazon now… Thank you for your kind comment and awesome feedback!

      Reply
  6. LYNDA says

    July 28, 2017 at 9:05 am

    My pancakes would not bubble … They were raw inside . help what did I do wrong ? I used allmond milk

    Reply
    • Ania says

      July 28, 2017 at 11:00 am

      Did you use baking powder and baking soda? If they were raw that usually means they were cooked too quickly and on too high heat. Hope they’ll turn out better next time! Ania

      Reply
  7. Andria says

    August 31, 2017 at 7:33 am

    The pancakes weee great, a delicious way to start the day. Thank you so much for sharing the recipe😊

    Reply
    • Ania says

      August 31, 2017 at 10:49 am

      Thanks so much, Andria. I’m so pleased to hear that!

      Reply
  8. Dlbroox says

    September 1, 2017 at 2:57 am

    Can you substitute vinegar for the lemon juice if you don’t have a lemon lying around? I’m thinking you just need an acid to activate the baking soda. Going to make these this weekend.

    Reply
    • Ania says

      September 1, 2017 at 11:02 am

      Yes, absolutely! Any acid would work. Hope you’ll like them! Ania

      Reply
  9. Dlbroox says

    September 3, 2017 at 1:22 am

    These are seriously the best vegan pancakes I’ve made. I have food intolerances too, like your friend, and am also vegan. I’ve tried every recipe under the sun, even one made with avocados, and they all were awful! These were like real pancakes. And nutritionally they are great with no refined flour. The addition of the nut butter makes them a meal on their own. I don’t know how you came up with it but congratulations on an exceptional recipe.

    I’m going to cut back on the sweetener and thin them out a bit to make them usable as a wrap.

    Reply
    • Ania says

      September 3, 2017 at 9:19 am

      I’m so pleased to hear that you like them so much! I make them very often myself! Yes, thinning them out could work, for sure. I also have a buckwheat (I love that stuff 😉 ) crepe recipe (HERE) if you feel like trying those. Ania

      Reply
  10. Jana Lee Breton says

    September 16, 2017 at 7:20 pm

    This recipe is also the best I have ever made. I added fresh blueberries. Thanks.

    Reply
    • Ania says

      September 16, 2017 at 11:07 pm

      Thanks so much, Jana! That’s so nice to hear!! Blueberries sound like a great addition! Ania

      Reply
  11. Linda says

    October 15, 2017 at 6:05 pm

    Awesome. I’ve tried this recipe twice. 1st time, I had to use pumpkin seed butter ( it’s all I’d had) instead of almond butter, yum. The meal was great with fresh berries as a topping . The second tried was a bit different. The batter was thin so it was buckwheat crepe time iand Ii’d use kasha instead . The filling was some sautéed greens from garden , onions, bell pepper. Chili pep, tomato . I was a little hesitant but it all went well together. Beside I do like to have savory tasty of pancakes. Thank you so much for sharing your knowledge how to make a delicious meal with this superfood.

    Reply
    • Ania says

      October 15, 2017 at 11:34 pm

      Thanks, Linda! That’s lovely to hear! I’m with you, done well savoury crepes can be delicious! Ania

      Reply
  12. Laura says

    December 10, 2017 at 4:41 pm

    Thank you so much for this delicious recipe!!! So fluffy and full of flavor. I used Hemp Milk, Sunbutter, Wild Blueberries and pinches of cinnamon and nutmeg. These will be my new go to Sunday Morning Pancakes. Perfect!!

    Reply
    • Ania says

      December 10, 2017 at 10:05 pm

      That’s so nice to hear, Laura! 🙂 Thank you for your lovely comment! Ania

      Reply
  13. Lorraine says

    December 30, 2017 at 5:07 pm

    These are fluffy and delicious!!! Thank you!

    Reply
    • Ania says

      December 31, 2017 at 7:41 pm

      Thanks, Lorraine! So pleased to hear that! Ania

      Reply
  14. Mimi says

    January 6, 2018 at 6:35 pm

    I used almond milk and water, and peanut butter instead of almond… very delicious! Topped with some blueberries… mmm.

    Reply
    • Ania says

      January 6, 2018 at 7:48 pm

      Thanks, Mimi! That’s brilliant to hear! Ania

      Reply
  15. Sarah says

    January 24, 2018 at 7:14 pm

    I made this today and it turned out great. I had buckwheat pancakes at a restaurant a couple weeks ago and have been craving them ever since. I followed the recipe exactly except I used peanut instead of almond butter since that’s what I had on hand. Tasted delicious! Thank you for an awesome vegan recipe. 🙂

    Reply
    • Ania says

      January 24, 2018 at 7:29 pm

      Yay! I’m delighted to hear that, Sarah! Thank you! x Ania

      Reply
  16. Holly says

    March 22, 2018 at 1:29 pm

    Amazing! I won’t say that they are the best vegan pancakes that I’ve ever made… they are literally the best pancakes I’ve ever made. Period. SO light, none of that heavy full feeling (of regret) after eating them like you get with regular pancakes. Love them! Thanks so much for this recipe. I can finally make nice pancakes!!! Yay!

    Reply
    • Ania says

      March 22, 2018 at 2:04 pm

      Thanks, Holly! I’m very chuffed to hear that! Ania

      Reply
  17. Larisa says

    March 24, 2018 at 3:36 pm

    Okay, what am I doing wrong….. These never come out. Always raw in the middle, break, I followed the recipe exactly the first time. Only change has been what milk, which I wouldn’t think would matter…. I use Bobs red mill brand for the Buckwheat.

    Reply
    • Ania says

      March 24, 2018 at 6:53 pm

      Hi Larisa,

      From your description, I feel like maybe the oil in the pan hasn’t been heated up enough before you pour the batter on and you are trying to flip them too early, which is why they break. Let the oil heat up and continue cooking them on a low-medium heat until lots of little bubbles have had a chance to form and burst (that’s important) before flipping them to the other side once – burst bubbles mean that they will be booked in the middle. Hope that helps! Ania

      Reply
  18. Amy says

    June 6, 2018 at 11:19 pm

    Hi there…

    we have a friend with a nut allergy. Can the almond butter be subbed for something else?

    Reply
    • Ania says

      June 8, 2018 at 10:45 am

      Hi Amy,

      You could sub it with some coconut (or other neutral tasting) oil, tahini or seed butter. Hope that helps! Ania

      Reply
  19. Cathryn says

    August 11, 2018 at 8:05 pm

    Tried this since it has such good reviews. I followed the recipe exactly but they fall apart every time I try to flip them 🙁

    Reply
    • Ania says

      August 11, 2018 at 9:15 pm

      Hi Cathryn,

      I’m sorry to hear that they did not work out for you. This typically happens when pancakes get flipped too early (before they have had a chance to set on one side) and/or when they pan hasn’t warmed up enough before frying. I make a variation of these on a regular basis and never had any issues with the batter. Ania

      Reply
  20. Catherine says

    September 3, 2018 at 4:41 pm

    I was skeptical about how this recipe would produce fluffy pancakes … but it did! I used peanut butter instead (didn’t have almond), and they were excellent! Doubled the recipe to have leftovers. Thank you!!

    Reply
    • Ania says

      September 3, 2018 at 4:45 pm

      That’s amazing to hear, Catherine! I am very happy that you enjoyed them! Ania

      Reply
  21. Rebecca Fretwell says

    September 24, 2018 at 10:14 am

    Love these pancakes. My son loves them too and he’s a fussy eater. I added a little bit of flax too. I’ve struggled with vegan pancakes getting them right but these were no problem. Thank you.

    Reply
    • Ania says

      September 24, 2018 at 12:29 pm

      Thanks, Rebecca! That’s lovely to hear!! Ania

      Reply
  22. Fran says

    September 27, 2018 at 1:44 pm

    I had almost given up on making vegan pancakes because I was never able to get them quite right and they took me forever to make. These are absolutely perfect! The first ones that I tried that are fluffly and stay together in the pan. Thanks!!!

    Reply
    • Ania says

      September 27, 2018 at 3:24 pm

      Thanks Fran! That’s lovely to hear!! Ania

      Reply
  23. Gabby says

    September 29, 2018 at 3:25 pm

    Hi! Can I use this recepy as a waffle?

    Reply
    • Ania says

      September 29, 2018 at 11:15 pm

      Hi Gabby,

      It’s worth a try but I don’t own a waffle iron so I have not been able to test this. Ania

      Reply
  24. Gina Shell says

    October 7, 2018 at 10:34 pm

    I am so happy to find you! These are the best buckwheat pancakes that we have eaten! Thank you for your work in putting this recipe together. I am looking forward to trying more of your recipes!

    Reply
    • Ania says

      October 8, 2018 at 11:31 am

      Aw, thanks so much for your kind words, Gina! I’m delighted to hear that you enjoyed them so much! Ania

      Reply
  25. Marilou says

    October 15, 2018 at 6:06 pm

    Thank you so much for this recipe! I turned these into english muffins and they are SO good and fluffy! I try to eat WFPB (whole food plant-based) as much as possible these days, so I omitted the maple syrup and oil (you don’t need it if you cook them in a good non-stick pan) and added a mashed banana. I used unsweetened soy milk and substituted the almond butter for a tablespoon of ground flax seeds (they are easier to mix into the batter and help it to rise more). I used more batter to make them thicker so that I could cut them in half and spread some almond butter and jam on them. YUM! I just ate three in a row and they are so light that I feel like I could eat the entire batch by myself. Thanks again 🙂

    Reply
    • Ania says

      October 16, 2018 at 10:58 am

      I’m glad to hear that, Marilou although it does sound like it is more your recipe than mine 😉 Ania

      Reply
  26. Carmen says

    November 6, 2018 at 9:05 pm

    These are delicious! I made them and they turned out perfectly. The only tweak I made was to substitute lemon juice for apple cider vinegar.

    Reply
    • Ania says

      November 6, 2018 at 10:36 pm

      I’m delighted to hear that – thanks for your kind words, Carmen! Ania

      Reply
  27. Marlene S says

    November 19, 2018 at 5:51 pm

    Just made these this weekend, and they were amazing! I ended up adding cinnamon to them, cause i love cinnamon. I also substituted ground flax instead of almond butter. Didn’t have any of that, and it’s cheaper. This one is definitely a keeper, and excited to have another way to eat buckwheat, than just in the rice cooker. I’m gluten free also, so it’s nice to have a good alternative pancake recipe! Thanks so much!!

    Reply
    • Ania says

      November 19, 2018 at 6:38 pm

      That’s so nice to hear, Marlene! Thank you! Ania

      Reply
  28. Deborah says

    December 3, 2018 at 11:13 am

    oh wow, a delicious gluten, egg and dairy free pancake that tastes good. Thank you so much. I used cashew milk and peanut butter. So yummy. I saved half the batter for tomorrow, I think these would be good with sliced bananas in the batter while they are cooking. I’ve bookmarked your page.

    Reply
    • Ania says

      December 3, 2018 at 1:07 pm

      Thanks, Deborah! Yes, they definitely would be great with caramelised bananas!

      Reply
  29. Gina says

    January 20, 2019 at 2:11 pm

    Can I replace the almond butter with banana? I don’t have almond butter and I’m thinking it’s the substitute for “egg” so maybe it would work? Thank you!!

    Reply
    • Ania says

      January 20, 2019 at 2:22 pm

      Hi Gina,

      Almond (or any nut/seed) butter is meant to add fat to the dough not eggs so you want to sub that you are welcome to add a bit of vegetable oil. You can also add mashed up banana (in fact, I do have a new recipe like that ready to be published soon), but you’ll need to use your judgement to adjust the amount of liquid added to compensate for these changes. Hope that helps! Ania

      Reply
  30. Arian says

    January 26, 2019 at 6:11 pm

    These were soo good. Thanks for sharing this recipe. Finally realized my buckwheat flour is best when made from raw groats. And it was so easy to blend. I added vanilla essence just because!

    Reply
    • Ania says

      January 27, 2019 at 1:57 pm

      That’s fab to hear, Arian and adding vanilla is hardly ever a bad idea, right? Thank you for wonderful feeback! Ania

      Reply
  31. Olha says

    January 27, 2019 at 12:58 pm

    The batter was delicious but the texture was a disaster… I followed the recipe almost perfectly (I only substituted coconut milk for oat milk and almond butter for peanut butter), but 1 cup of milk was way too little for the amount of flour. My batter was so thick, I couldn’t work with it at all:( such a mess…have no idea where I messed up since the comments are so positive…

    Reply
    • Ania says

      January 27, 2019 at 1:56 pm

      I’m so sorry to hear that, Olha. As I said in the instructions you really need to use your judgement when it comes to how much liquid you use to get the right texture. Different flours (even different brands) have different absorbency levels so it’s hard for me to say exactly how much liquid is needed especially when people usually want to be able to swap the ingredients out. Having too thick batter is never really much of an issue as you can get it to the correct consistency by adding a splash more liquid so I tend to err on the side of caution (having too runny problem is harder to rectify as all other ratios go out of whack). Hope I am making sense and better luck next time! Ania

      Reply
  32. Krystal Montague says

    February 18, 2019 at 8:13 am

    Can you leave out the almond butter? My boys have a nut allergy..

    Reply
    • Ania says

      February 18, 2019 at 1:07 pm

      Sure you can, but the pancakes may end up a bit dry, to remedy that I would sub with oil or half (or more like in this recipe) a mashed banana. Hope that helps!

      Reply
  33. Dawn says

    March 6, 2019 at 5:02 am

    Thanks for this!
    I tried making it today with Wholegrain Buckwheat flour. The pancakes had a very fine floury texture – very different from normal wheat pancakes. I assume because there is no gluten? I am new to veganism – so I would like to check if that’s how it is supposed to be?
    I had the pancakes totally undressed. They felt both dense and light at the same time (hard to describe), and I feel I could probably pull it off as trail food if I make it thick enough, and throw in some nuts and chocolate chips. Which is why I am not sure if I made them right! Would appreciate your advice! thanks!
    Dawn

    Reply
    • Ania says

      March 6, 2019 at 12:32 pm

      Hi Dawn,

      Yes, buckwheat flour is very different to wheat flour as it’s not even technically a flour since buckwheat isn’t a grain. I would not say that they normally feel ‘bitsy’ if that’s what you mean – perhaps your flour was a bit coarse. Having said that buckwheat flour definitely has a very distinct flavour (it’s very nutty) and texture and it might take getting used to. I grew up on buckwheat so it doesn’t bother me at all, but I know that not everyone is keen. Hope that helps! Ania

      Reply
  34. Carolyn Roberge says

    April 20, 2019 at 10:45 am

    I love 💞 these pancakes! I didn’t have almond butter so I used tahini and they came out perfect. Thank you!😘

    Reply
    • Ania says

      April 20, 2019 at 8:24 pm

      That’s fantastic to know, Carolyn! Thanks for taking the time to leave such a lovely piece of feedback! Much appreciated. Ania

      Reply
  35. Joshua Howard says

    August 3, 2019 at 8:53 pm

    The best vegan pancakes! Two days ago I made them for dinner and they were sooo delicious. Thank you for this recipe! I’m a big pancake fan.

    Reply
    • Ania says

      August 4, 2019 at 2:29 am

      I’m so chuffed to hear that, Joshua! Thanks for commenting! x Ania

      Reply
  36. Katrina says

    August 14, 2019 at 8:17 pm

    I found your vegan buckwheat pancake recipe and I’m so amazed with it ! I have tried a few recipes, and the last three before this one didn’t turn out, and these were absolutely amazing. They stuck together without egg, they are fluffy, and they taste so good !! Thanks for this gem 🙂 it’s Fluffed it’s way into my favourite recipes.

    Reply
    • Ania says

      August 14, 2019 at 8:26 pm

      Aw, thanks so much, Katrina! I am very happy to hear that! Ania

      Reply
  37. Munaza Nasim says

    October 5, 2019 at 6:01 pm

    Hi, it it possible to turn above recipe into muffins?

    Any change to make above as muffins?

    Reply
    • Ania says

      October 5, 2019 at 6:21 pm

      Hi,

      By muffins, do you mean mini cakes (muffins/cupcakes)? Possibly, but I reckon that some major changes would need to be made as muffins typically have a much airier texture than breakfast pancakes, which tend to be denser. It’s not that straightforward so you might be better off just using a muffin recipe instead, like this one. Hope that helps! Ania

      Reply
  38. elle says

    November 16, 2019 at 4:50 pm

    How do you get these from sticking. I used coconut oil and they stick to the pan every time.

    Reply
    • Ania says

      November 16, 2019 at 5:35 pm

      It depends on the type of pan you use (I use ceramic non-stick), the pan & oil need to be heated up first before you put the batter on and you need to make sure you don’t flip them too soon – the first side needs to be done before flipping or else the pancakes will stick/fall apart. That’s generally the rules for all types of pancakes, not these (or vegan ones) in particular. Hope that helps! Ania

      Reply
  39. Chanel says

    November 24, 2019 at 4:13 pm

    This is a great recipe! My preschooler loves them and has since he was a toddler when I first made them. I come back here when looking to make buckwheat pancakes. Thanks!

    Reply
    • Ania says

      November 24, 2019 at 4:55 pm

      aw thanks Chanel, I am delighted to hear that! xxx Ania

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Fields marked as * are mandatory
This form collects your name and email so that we can correspond with you and display your name and the content of your comment. Check out our privacy policy for more information.

I consent to having Lazy Cat Kitchen collect my name and email

Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
read more

Follow us on Insta

  • Have you rolled up your sleeves for Xmas yet? I have, but that sort of comes with the territory...first up is a super simple yet deliciously xmassy #recipe for soft #vegangingerbread cookies (link in my bio 👈) They are fun to make and decorate (although I'm not going to win any awards in that department 😜), they can also be made both #refinedsugarfree and #glutenfree if needed. #veganxmas #veganchristmas #vegancookies #weekendtreat #letsbakevegan #letsbake #egglessbaking #vegandesserts #xmascookies #crueltyfree #glutenfreevegan #veganfood #veganfoodlover #feedfeed @thefeedfeed.vegan
  • Hope your day is good, guys? I'm photographing one of these dishes that tastes great, but is not a looker and losing my temper and my mind...🙄🤯 meanwhile here is a throwback to an old recipe of mine, but perfect for this time of the year ☔ #veganbourguignon with #celeriacmash - #recipe link in my bio 👈 #veganfood #vegancomfortfood #whatveganseat #eatrealfood #letseatvegan #dinnerinspo #dinnertime #feedfeed @thefeedfeed.vegan #winterfood #winter #comfortfood #eatwellbewell #eatmoregreens #eatplants #plantbased #plantbasedmeals
  • When you book your favourite restaurant to celebrate your 10 year anniversary 👩‍❤️‍👨 a month after the actual date cos life got in the way, get there against all odds to find that all the car parks in the entire of #Bath (thanks Xmas market!!) are full and end up eating nut bars and bananas in a supermarket's car park for lunch instead...yup, that's how romantic it's been today!! On the blog, a #recipe (link in my bio) for lunch I wish we have had. Enjoy 😘 #veganrisotto #mushroom #mushroomrisotto #whatveganseat #veganfood #vegan #veganrecipes #letscookvegan #veganfoodspace #veganfoodlover #feedfeed @thefeedfeed.vegan #kitchn #dinnerinspo #dinnertime #glutenfreevegan #glutenfree #vegancomfortfood #plantbased #dairyfree
  • If you are not cooking for a crowd or have 'annoying #vegans ' (this is what we are when we are not around, we know...😜) coming round for dinner and need to put something together that does not take a day to prepare, these cute individual #pithiviers might do the job (#recipe link in my bio 👈), not too complicated and they go well nicely with cranberry sauce. Enjoy 😘 #whatveganseat #thanksgiving #veganthanksgivingdinner #veganthanksgiving #veganfood #vegan #loveanimalsdonteatthem #veganfoodlover #vegansofig #feedfeed @thefeedfeed.vegan #veganfoodshare #vegandinner #vegandinnerideas #festiveseason
  • Okay so if you are after something that's easy to make yet feeds a crowd 👨‍👩‍👦👩‍👩‍👧👨‍👧👨‍👨‍👧 I might have just the thing for you - #veganpotatogratin that's fragrant with rosemary and thyme, creamy with crispy top - heaven on a plate 👌🤤 #recipe link in my bio 👈 #vegancomfortfood #whatfatveganseat #vegandinner #veganthanksgivingdinner #veganthanksgiving #veganfood #veganfoodlover #feedfeed @thefeedfeed.vegan #veganfortheanimals #veganblog #veganfoodblogger #veganside #vegansides #glutenfreevegan #glutenfree #dinnerinspo #dairyfree #plantbased #plantbasedmeals #potatoes #potatolove #carbs
  • If you're not a pumpkin pie fan, how about breaking the rules and making this creamy #vegan #peanutbuttermousse with a layer of decadent ganache on top? It's easy, the link to the recipe including a how-to #recipevideo is in my bio 👈 Enjoy 😘 #veganthanksgivingdinner #veganthanksgiving #letseatvegan #letscookvegan #vegandesserts #veganfoodlover #aquafaba #whatveganseat #veganfood #veganfoodblogger #veganrecipes #feedfeed @thefeedfeed.vegan #eggless #loveanimalsdonteatthem #plantbased #vegansofig
  • For all you #vegan #pumpkinpie fans out there, I didn't want you to miss out on this #Thanksgiving staple so I tinkered a little and I have a cracking NEW RECIPE (link in bio 👈) for it, just in time....phew 😅. It's not difficult to make at all, the filling comes together in seconds and it's silky smooth, rich, custardy and fragrant with pumpkin pie spices, we love it 🤤👌#veganpumpkinpie #veganthanksgiving #veganthanksgivingdinner #veganfood #feedfeed @thefeedfeed.vegan #whatveganseat #letsbakevegan #egglessbaking #veganbaking #letseatvegan #plantbased #veganfoodlover #veganrecipes #veganfoodporn #glutenfree #glutenfreevegan #bestofvegan #letsbakevegan #veganpie
  • I've been teasing you with #thanksgiving recipes all week, but this is the main dish that should grace your #veganthanksgiving table - #veganwellington with deliciously rich gravy. Duncan and I have made a #recipevideo (link to written recipe in my bio👈) to show you how to put it together. It always gets lots of compliments, it's full of flavour, contrasting textures and can be made #glutenfree too. Enjoy!! 😘 #beetwellington #veganlife #veganfoodlover #vegans #veganshare #vegandinner #bestofvegan #plantbased #beetroot #veganroast #veganfortheanimals #veganforlife #veganfood #vegan #veganrecipes #foodvideo #veganfoodporn
  • Have you worked out your #veganthanksgiving menu yet? If you still have room for some inspiration, may I humbly suggest this cracking way to make #brusselsprouts truly shine? These miso roasted sprouts with jammy #cranberries and pecans are one of my favorite #festive sides...🤤👌 #recipe link in bio 😘 #thanksgivingsides #thanksgiving #whatveganseat #plantbaseddiet #plantbased #feedfeed @thefeedfeed.vegan #eatmoreplants #eatyourveggies #eatrealfood #crueltyfreefood #crueltyfree #loveanimalsdonteatthem #veganfood #veganfoodlover #vegansofinstagram #vegansofinsta
  • If you are looking for a #vegandessert for #thanksgiving, look no further!! Here is one of my personal favourites, #veganpecanpie (link in my bio 👈). It's nutty, caramely, moreish, an absolute knock-out!! It's #refinedsugarfree and can be made #glutenfree too if you need it to be 😘 #letseatvegan #letsbake #lovebaking #pecanpie #feedfeed @thefeedfeed.vegan #whatfatveganseat #glutenfreevegan #vegandesserts #veganfood #veganfoodshare #veganbaking #veganbaker #veganthanksgivingdinner #vegantreat #veganthanksgiving #bestofvegan
  • This beautiful #veganside of #roastedsweetpotatoes with #misodressing really would appreciate an invite to your #veganthanksgiving table 😜 Super easy to make, a guaranteed crowd pleaser and naturally #glutenfree too!! #Recipe link in my bio 👈, as always 😘 #glutenfreevegan #whatveganseat #eatrealfood #carbsarelife #carbs #feedfeed @thefeedfeed.vegan #veganthanksgivingdinner #eatyourveggies #eatplants #loveanimalsdonteatthem #thanksgivingsides #letseathealthy #healthyfood #letseatvegan #thrivemags
  • Happy Monday guys!! As many of you are probably already thinking about the upcoming #thanksgiving , I am here to help you tackle #veganthanksgiving menu cos no one likes being left out, right? I hope you'll include these easy to make #hasselbackpotatoes potatoes with garlic and herbs and I hope that you'll spared the sight of the poor dead turkey 🦃😭 (that's the hardest bit, isn't it?) #recipe link in my bio 👈 #veganthanksgivingdinner #whatveganseat #loveanimalsdonteatthem #veganfood #veganfoodlovers #veganfoodshare #veganfoodspace #lovecarbs #carbsarelife #potatolove #potatoes #vegansofig #vegansides #feedfeed @thefeedfeed.vegan #thrivemags

Follow on Instagram

Like us on Facebook

Lazy Cat Kitchen
Lazy Cat Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, Amazon.co.uk, Amazon.ca.

Follow Us On Pinterest

Copyright © 2018 · Privacy Policy · Theme by Lazy Cat Themes · Logo by Sarah from The Small Object