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+ servings
5 from 1 vote

Fluffy Vegan Buckwheat Pancakes

by: claire cary

These vegan buckwheat pancakes are a delicious gluten free breakfast that is so easy to make. They're fluffy, egg free, and freezer friendly. They're perfect for a quick weekday breakfast, but delicious enough for a Saturday morning. 
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Prep: 10 mins
Cook: 10 mins
Total: 20 mins
8

Ingredients

Dry:

Wet:

Instructions

  • Make your flax egg by combing the ground flax seeds and water and let sit aside for about 5-10 minutes to thicken. 
  • In a large bowl, whisk together all wet ingredients. Add in the flax egg once it is ready. 
  • Add in all dry ingredients and whisk together until no clumps remain.
  • Heat a large fry pan or griddle and add a touch of oil if needed. 
  • Use 1/3 measuring cup to scoop out even circles onto the pan. 
  • Cook for about 2 minutes, or until bubbles start to form on the top of the pancakes. 
  • Flip, and cook an additional 2 minutes. 
  • Repeat until all batter has been used. 
  • Serve with fresh fruit, maple syrup and enjoy!

Notes

The flax egg can be subbed for a regular egg if you are not vegan, which will actually make these pancakes even fluffier!
There is going to be some variation in different types of buckwheat flours. Some brands include the hull in the flour, which gives it a dark grey color and has a much deeper flavor. I prefer using light buckwheat flour, which is light in color and in flavor.
This recipe calls for 2 tablespoons light brown sugar and 2 tablespoons maple syrup. That might seem like a lot of sweetener but that is just because buckwheat flour can have a bitter flavor if not prepared properly, all brands will be different! You can start with 2 tablespoons and adjust as needed.
The GF all purpose flour can likely be subbed for oat flour, or any all purpose flour (gf or not). There will be some variation to the final pancakes, but they'll still be delicious!
Serving: 1pancake / Calories: 135kcal / Carbohydrates: 21g / Protein: 2.7g / Fat: 4.8g / Fiber: 1.9g / Sugar: 5.7g

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