Vegan Buckwheat Pancakes

Sunday has evolved into pancake day and these are a new favorite for Tim and I… We’ve been making them almost every week! I always trying to add more variety into our diet and buckwheat flour has been on my list of things to try for a while. It holds up just like whole wheat flour in this vegan buckwheat pancake recipe, providing a nutty flavor and a perfectly fluffy texture!

Post-Workout Pancakes

While we love pancakes on Sundays, you can also keep them in the fridge or freezer to heat up in the toaster oven, or even stove, on a busy morning. Instead of cooking ahead, you can even just keep the batter in the fridge for a few days to make them fresh in the morning! Due to the carbohydrate & protein content, having these post-workout can be great for recovery. With a 3:1 carb to protein ratio, eat up after a cardio session or strength workout, athletes.

Vegan Buckwheat Pancake Toppings

While you can add some 100% pure maple syrup like Tim, I love any type of nut butter or apple butter. A mix of apple butter and sunflower seed butter is amazing! I am also a huge fan of Manitoba Harvest Hemp Hearts for not only crunch on top, but also an extra hit of fiber, protein and essential fatty acids. (I add them to oatmeal all the time, too.) Berries, chocolate chips, pumpkin seeds, walnuts, or the homemade spiced apple topping I use on my pumpkin pancake recipe would also go great on these vegan buckwheat pancakes!

If you’re looking for something with even higher protein content, try my Vegan Chocolate Protein Pancakes. Feeling more like waffles? Try these!

Vegan Buckwheat Pancakes

These gluten free & vegan buckwheat pancakes have the perfect fluffy texture. Enjoy them for satisfying and nutrient-dense breakfast on a relaxing Sunday morning!

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Prep Time 5 mins

Cook Time 5 mins

Course Breakfast

Servings 8 large pancakes

Ingredients

  

1x2x3x

Dry

• 1 1/2 cup (180 grams*) buckwheat flour
• 1 cup (80 grams*) rolled or quick oats
• 3 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon

Wet

• 1 tbsp apple cider vinegar
• 2 2/3 cup unsweetened soy milk**
• 2/3 cup applesauce
• 1 tsp vanilla extract
• 1 tbsp ground chia or flax seeds

Topping Suggestions

• sliced banana, hemp seeds, nut butter, and apple butter

Instructions

 

• Mix together all of the dry ingredients in a medium bowl.
• In a larger bowl, mix the milk and apple cider vinegar with a hand mixer for 1 minute or whisk for 2, then add all of the other wet ingredients together.
• Add the dry to the wet and whisk until you have a smooth consistency (do not over mix).
• Pour a slightly heaping 1/2 cup at a time onto a cast iron or non stick pan over low-medium heat (closer to medium on my gas stove). You should know your own pans well enough to determine whether or not they need a very quick spray of cooking spray.
• Add desired amounts of sliced banana, hemp seeds or other toppings before flipping.
• Once you start to see bubbles form on top, flip the pancake. After about 1 minute you should be able to remove from heat.
• Top with one tablespoon of nut or seed butter and 1 tablespoon apple butter before serving.

Notes

*Since flour can easily pack itself down in storage, I like to use my food scale for accuracy.

**I have used almond and cashew milk successfully, too, but prefer and recommend soy milk for the protein content

Keyword vegan buckwheat pancakes

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