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Vegan Buckwheat Pancakes






Since social distancing I’ve been on the move to explore new concepts. Believe or not, I had yet to test buckwheat flour with anything. I know, embarrassing lol. My objective is to make recipes approachable, so many times I will start with a basic recipe as a foundation to compare it to. Having made countless pancakes with my new staple batter recipe, I knew it was time to mix it up! 

Funny story, I didn’t mean to even buy the buckwheat I had lingering in my cupboard. It was accidentally selected by a shopper who was picking up my groceries. In retrospect, it was serendipitous, because this recipe came out so good!

What’s great about buckwheat is that, it’s packed with nutrients and honestly has more than just about any plant based food. Lately I’ve been creating a lot of infographics for social media. One of the things I noticed was that buckwheat always made the cut for the top 12 concentrations of countless nutrients. It’s packed with fiber, iron, zinc, and more. That being said, it’s a great alternative to the standard white flour

I’ll be honest, I don’t like to comprise recipes just to pack on nutrients. Once you do that, I just don’t see the point. You’re not capturing the original concept. The idea is to mirror the traditional recipe, and these absolutely work! I had very low expectations (truth), but these were such a hit.



This recipe is great because it’s quick, easy, features pantry staples, contains no dairy, eggs, oil, even a vegan egg, the pancakes are light and fluffy, they are more filling, packed with nutrients such as fiber, protein and zinc, good for any season, gluten free, and with a lil fruit, coconut whip, and syrup, they are a win win!



If you’re looking to explore buckwheat, these new vegan Buckwheat Pancakes are a must try!!






Why this recipe is great: 






Gluten free

Vegan egg free

Packed with fiber and protein 














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Vegan Buckwheat Pancakes

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  • Author: Eat Drink Shrink
  • Total Time: 20 minutes
  • Yield: 6 1x


Units Scale


  1. Combine together flour, sugar, baking powder, and salt in a mixing bowl.
  2. Combine the almond milk, lemon juice, vanilla extract. If you’re baking for kids, I also recommend adding a scoop of vegan vanilla protein ice cream powder to the mix, which gives them some added prebiotics and probiotics. Whisk to combine, and pour into dry.  Combine until just incorporated. Allow to rest for 10 minutes.
  3. Pour about ½ cup of batter onto a nonstick pan or griddle over low/medium heat. Make sure the pan is greased because these are dryer than traditional pancakes and may even cook faster.
  4. When the top begins to bubble, flip the pancake and cook until golden. Serve warm with maple syrup, coconut whip, and fruit.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes


  • Serving Size: 1





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One Comment

  1. These are soooo good!!! The only thing I changed was adding cinnamon since I love it. I can’t have any other flour except buckwheat so I’m so thankful for these!!

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