Vegan buckwheat pancakes

Vegan buckwheat pancakes

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:).

homemade buckwheat flour

vegan buckwheat pancakes stack top down

vegan buckwheat pancakes up close

makes
12
PREP
10 min
COOKING
15 min
makes
12
PREPARATION
10 min
COOKING
15 min
INGREDIENTS

TOPPINGS

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..

HERE IS MY NEWER, IMPROVED RECIPE FOR THESE: vegan buckwheat pancakes

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NUTRITIONAL INFO
calories
96
5%
sugars
5 g
5%
fats
4 g
6%
saturates
2 g
12%
proteins
2 g
4%
carbs
13 g
5%
*per pancake
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5.0
36 reviews, 74 comments
REVIEWS & QUESTIONS
nik:
i love this recipe
    Ania
    Ania:
    Thank you, lovely to hear! x Ania
Sharon:
I was so anxious to try these pancakes that I forgot to add the blueberries at the end. But, wow, they are fantastic! Bravo!
    Ania
    Ania:
    Great to hear, Sharon. Thanks for taking the time to let me know! x Ania
Emma:
I heard such great things about this blogger from my friend who is a chef and said these recipes always work out. Amazing how many recipes out there that just don't work. Well these pancakes were absolutely divine. My first successful gluten free and sugar/sweetner free as I replaced maple with water and topped with sweet fruits like banana and dates. So grateful I finally can enjoy delicious pancakes now too!! Thank you X
    Ania
    Ania:
    Aw, thank you so much for your kind words, Emma and to your friend for the recommendation! I'm so chuffed to hear that you enjoyed these, but I must say that my pancake game got stronger since I published these :). Here are some other pancake recipes you might enjoy even more (I regularly have the banana ones with no sugar at all): buckwheat apple pancakes, pumpkin pancakes, banana pancakes (I often skip blueberries) and an improved version (they are fluffier) of the ones you have just reviewed: buckwheat pancakes. Hope this helps and thank you for your trust in my recipes. x Ania
Lydia:
These pancakes are sublime! And very easy to make. I substituted the almond butter for crunchy organic peanut butter as that’s what I had in, also popped a few blueberries on top before I flipped the pancakes to the other side. Worked very well, especially with some maple syrup on top! Thank you for this excellent recipe!
    Ania
    Ania:
    Thank you, Lydia! I'm so pleased!BTW: this is an updated version of the same recipe, which I personally prefer and make frequently so you may want to check it out too. They are fluffier!
Stephanie:
Hello! Just had these and they were so yummy!! I added a half a scoop of protein and topped with blueberries and bananas!! Do you have the nutritional facts on these?
    Ania
    Ania:
    Hi Stephanie,I'm so happy to hear that, thank you! I don’t for the moment, I’m afraid, but I am working on a new website as we speak and I plan to include that information moving forward. Please bear with me - it's a big undertaking as I need to calculate everything manually. Ania
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