Vegan Buckwheat Pancakes

Fluffy, wholesome, and completely plant-based, these Vegan Buckwheat Pancakes are the perfect way to start your day! Made with nutrient-rich buckwheat flour and naturally sweetened with maple syrup, these pancakes are not only delicious but also gluten-free and dairy-free. A touch of apple cider vinegar and flaxseed meal ensures a light, tender texture, while vanilla extract infuses a subtle warmth in every bite. Quick to prep and cook, this recipe is a fantastic choice for a healthy breakfast or brunch. Top them with fresh fruit, a drizzle of maple syrup, or your favorite vegan toppings for a stack of pancakes that are as indulgent as they are nourishing. Perfect for those seeking an easy vegan breakfast recipe packed with flavor and nutrition!

Nutriscore Rating: 61/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup buckwheat flour
• 1.25 cups almond milk (unsweetened)
• 1 tablespoon apple cider vinegar
• 2 tablespoons maple syrup
• 2 teaspoons baking powder
• 0.25 teaspoon baking soda
• 0.25 teaspoon salt
• 1 teaspoon vanilla extract
• 2 tablespoons coconut oil (melted) or vegetable oil
• 1 tablespoon flaxseed meal
• 2.5 tablespoons water

Directions

Step 1

In a small bowl, combine the flaxseed meal with water to prepare a flax egg. Stir well and let it sit for about 5 minutes until it becomes gelatinous.

Step 2

In a large mixing bowl, whisk together the buckwheat flour, baking powder, baking soda, and salt.

Step 3

In a separate bowl, mix the almond milk with apple cider vinegar and let it sit for a minute to create a buttermilk alternative.

Step 4

Add the maple syrup, vanilla extract, and melted coconut oil to the almond milk mixture and stir thoroughly.

Step 5

Pour the wet ingredients into the bowl with the dry ingredients. Add in the prepared flax egg and mix until just combined. Do not over-mix; some lumps are fine.

Step 6

Let the batter rest for about 5 minutes to allow the baking powder and vinegar to interact and bubbles to form for fluffiness.

Step 7

Heat a non-stick skillet or griddle over medium heat. If necessary, lightly grease it with additional oil or a cooking spray.

Step 8

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown on both sides.

Step 9

Repeat with the remaining batter. Serve the pancakes warm with additional maple syrup, fresh fruits, or your favorite toppings.

Nutrition Facts

Serving size	(552.1g)

Amount per serving	% Daily Value*
Calories	834.5

Total Fat 37.4g	0%
Saturated Fat 24.7g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2023.1mg	0%
Total Carbohydrate 120.5g	0%
Dietary Fiber 15.2g	0%
Total Sugars 27.2g
Protein 18.4g	0%

Vitamin D 125.0IU	0%
Calcium 605.8mg	0%
Iron 3.9mg	0%
Potassium 828.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.7%

Protein: 8.2%

Carbs: 54.0%