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Healthy Buckwheat Pancakes
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Fluffy Buckwheat Pancakes

Buckwheat pancakes are a great gluten-free addition to your healthy breakfast line-up. They’re satisfying, simple to make, and ideal for toppings however you like.
Course Breakfast, Snack
Keyword Gluten Free, vegan
Servings 12 Servings

Ingredients

  • ¾ cup gluten free all-purpose flour mix
  • ¾ cup buckwheat flour
  • ½ tsp baking powder
  • 1 cup rice milk
  • 2 tbsp ground flax seeds
  • 2 tsp pure maple syrup
  • Oil to grease

Cinnamon Apple (Optional)

  • 5 red apples quartered, cored, peeled
  • ¾ cup water
  • 2 tbsp pure maple syrup
  • ½ tsp ground cinnamon

Instructions

For the Pancake

  • Prepare the batter. Sift the flour and baking powder into a large bowl and make a well in the centre. In a jug, whisk together the milk, ground flaxseed, and maple syrup. Gradually pour the liquid into the dry ingredients, whisking until smooth. Let the batter rest for 15 minutes.
  • Cook the pancakes. Lightly oil a non-stick frying pan and heat over medium. Pour two 60ml (¼ cup) portions of batter into the pan, leaving room for spreading. Cook for 1 to 2 minutes until bubbles form and the underside is golden. Flip and cook for another 1 to 2 minutes. Transfer to a plate and cover with a clean tea towel to keep warm.
  • Repeat in batches. Continue cooking the remaining batter in five more batches to make a total of 12 pancakes, greasing the pan lightly between batches if needed.
  • Serve with toppings. Divide the pancakes between plates and serve warm with your favourite toppings – think peanut butter, fresh fruit, maple syrup, or vegan chocolate spread. These also pair beautifully with stewed cinnamon apples, which can be stored in the fridge for up to a week.

For Cinnamon Apple

  • Prepare the apples. Cut each apple quarter in half lengthways and place them in a large saucepan.
  • Boil the apples. Add the water, maple syrup, and cinnamon to the saucepan. Bring to the boil over high heat, then reduce the heat to medium-low. Cover and simmer for 15 minutes, or until the apples are tender.
  • Separate the apples. Transfer half of the apples to a heatproof bowl using a slotted spoon.
  • Blend and combine. Blend the remaining apples in the pan with a hand blender until smooth. Add the reserved apples back into the pan and set aside.

Notes

Serving Suggestions and Topping Ideas

Maple syrup is always a favourite, but you can try switching things up with some fresh fruit like blueberries, strawberries, or banana slices. For a protein boost, spread almond butter or peanut butter on top. Check out these serving variations you can do to upgrade your pancakes:
  • Sliced Banana & Peanut Butter: Add a layer of creamy peanut butter and top with sliced banana for a protein-packed, naturally sweet treat.
  • Vegan Whipped Cream & Chocolate Chips: For a more indulgent option, top your pancakes with vegan whipped cream and sprinkle with dairy-free chocolate chips.
  • Greek-Style Vegan Yogurt & Granola: For a nutritious breakfast, top your pancakes with thick vegan yogurt and a handful of granolas for extra crunch and creaminess.
  • Sautéed Mushrooms & Spinach: For a savoury twist, sauté mushrooms and spinach with garlic, then pile them on top of your pancakes for a delicious, hearty meal.

Tips for the Perfect Buckwheat Pancake

Check out these essential tips that will help you get the most out of your buckwheat pancakes, ensuring great texture, flavour, and easy storage every time.
  • Rest the Batter: Let the pancake batter sit for 15–20 minutes before cooking. This helps the flaxseed gel properly and allows the buckwheat flour to absorb the liquid, giving you a better texture.
  • Adjust Batter Consistency: Buckwheat flour can vary in absorbency. If the batter feels too thick, add a little more plant milk. If too runny, stir in a small spoonful of extra flour until it's pourable but not watery.
  • Use a Non-Stick Pan: A non-stick frying pan or well-greased skillet is key to preventing sticking and makes flipping easier, especially since these pancakes are more delicate without eggs or gluten.
  • Store Leftovers Properly: Cool pancakes completely before storing. Keep them in an airtight container in the fridge for up to 3 days or freeze with parchment between layers for up to 2 months.

Frequently Asked Questions

  • Can I make the batter ahead of time? Yes, you can prepare the batter a few hours in advance and store it in the fridge. Just stir it before using, as it may thicken slightly.
  • Why are my pancakes breaking when I flip them? Make sure the pan is hot enough and lightly greased. Wait until bubbles form and the edges look set before flipping gently with a thin spatula.
  • Are buckwheat pancakes healthier than regular pancakes?
    Yes, buckwheat pancakes are generally healthier than regular pancakes. Buckwheat is a whole grain that is naturally gluten-free and rich in fibre, protein, and essential minerals like magnesium and manganese. Unlike refined white flour, buckwheat flour retains its nutrient content, making it a more nutritious choice for pancakes.
  • Can I make vegan buckwheat pancakes without eggs?
    This recipe uses ground flax seeds mixed with plant-based milk as an egg substitute, providing binding properties and added nutrition. The flaxseed mixture helps achieve a similar texture to traditional pancakes without the need for eggs.
  • How do I make my vegan buckwheat pancakes fluffy?
    To achieve fluffy vegan buckwheat pancakes, allow the batter to rest for about 15 minutes before cooking. This resting period lets the ingredients hydrate properly, resulting in a lighter texture. Additionally, using baking powder as a leavening agent helps the pancakes rise and become fluffy.