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Buckwheat Maple Pancakes (vegan + gf)

buckwheat_maple_pancakes

Buckwheat Maple Pancakes are such a lazy Sunday morning favourite of mine. There is literally nothing better than the smell of cinnamon and maple syrup wafting through the apartment, and knowing that you’ll have breakfast in minutes is definitely a huge perk! I like to serve these with bananas, berries and coconut whip, but I must admit they taste pretty darn good with any sweet topping!

If you’re new to making vegan pancakes, these are a good recipe to start with! They’re simple and hearty, and don’t tend to stick to the pan too much. One note however: do be aware that because they’re made of buckwheat, these pancakes are a little heavier than regular fluffy ones made with white flour. Personally I think this is part of their charm and I really enjoy their heartiness. They’re balanced with brown rice flour, which is lighter and stops them from being too dense.

You can also customise these Buckwheat Maple Pancakes by adding your favourite toppings. I love coconut cream and fruit, but feel free to try chocolate, nuts, ice cream and anything you wish!

Buckwheat Maple Pancakes (vegan + gf)

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast
Cuisine: American, healthy, vegan
Keyword: Buckwheat Maple Pancakes
Servings: 2 people

Ingredients

  • 2 tbsp ground flax seed mixed with 4 tbsp water and set aside
  • cups brown rice flour
  • 1 cup buckwheat flour
  • 1 tsp cinnamon powder
  • 4 tbsp maple syrup
  • cups almond milk
  • Coconut oil, for greasing

To Serve

  • 2 cups mixed berries
  • 2 bananas
  • 1 serving coconut whip (whisk only the hardened cream from one can of coconut milk - which has been pre-chilled in the fridge for several hours - with an electric whisk until fluffy)
  • Maple Syrup

Instructions

  • Mix all dry ingredients together.
  • Add in the flax seed/water mixture, maple syrup and almond milk and whisk together thoroughly (ideally using an electric whisk). Your mixture should be runny enough that it drips off the spoon.
  • Heat a frying pan on a medium high heat and add a small amount of coconut oil on a paper towel to the pan's surface (ensure it coats the whole pan).
  • When the oil is sizzling pour about ½ cup of pancake batter into the pan and swirl it around until the covers the bottom of the pan.
  • Cook it for about 2-3 minutes, until brown. 
  • The flip the pancake and cook for another 2 minutes. 
  • Remove from the pan and repeat the process with the next pancake until all batter is used.
  • Eat the buckwheat pancakes as soon as they are cooked (or keep them warm on a plate in the oven), topped with slices of banana, berries, coconut whip and a drizzle of maple syrup!

Notes

These pancakes harden up as they cool, so be sure to eat them when they're fresh from the pan!

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Comments 3

  1. What kind of buckwheat flour did you use? The one I have at home is super dark and pure, and whenever I follow a recipe for pancakes they never work!

  2. Post
    Author

    Hi Tara,

    I know exactly what you mean! I have a really dark buckwheat flour too, so I use that in this recipe. These pancakes are meant to be on the heavier side, but the rice flour (which is lighter) really helps to balance them out. Hope this helps. 🙂

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