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. Plus knowing that you’ll have breakfast in minutes is definitely a huge perk! There’s something innately comforting about the warm, sweet scent of pancakes cooking, that just reminds me of cosy mornings and happiness. I like to serve these with bananas, berries and coconut whip, but I must admit they taste pretty darn good with any sweet topping! Dairy-free yoghurt, dark chocolate and nut butter are more of my faves.
Buckwheat Maple Pancakes – a note on the recipe
If you’re new to making vegan pancakes, these are good ones to start with! They’re simple and hearty, and don’t tend to stick to the pan too much. One note however: be aware that because they’re made of buckwheat, these pancakes are heavier than regular fluffy ones. 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. That said, if they are too heavy for you feel free to balance them out with a lighter flour. Oat or any gluten-free blend usually works well.
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. You could also try adding savoury toppings to mix things up! Vegan ‘bacon’, cheese and mushrooms could all be used to customise this recipe. (If you’re looking specifically for savoury pancakes, why not try my Vegan Breakfast Crepes, or these delicious Savoury Vegan Pancakes by Vegan Huggs.)
Buckwheat Maple Pancakes (vegan + gluten-free)
- 2 tbsp ground flax seed mixed with 4 tbsp water and set aside
- 1½ cups brown rice flour
- 1 cup buckwheat flour
- 1 tsp cinnamon powder
- 4 tbsp maple syrup
- 2½ cups almond milk
- Coconut oil, for greasing
- 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
- 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!