Start your morning with a stack of these fluffy vegan buckwheat pancakes, flavored up with a hint of cinnamon and drizzled in warm maple syrup!
I've been more of a breakfast person lately. Maybe you've noticed?
Just to be clear, I eat breakfast every day of the year. Most days it's the only thing that gets me out of bed, but in the spring, my tolerance for morning improves quite a bit.
I'm never what you'd call a morning person, but some early daylight definitely helps get me moving, and even sometimes even taking on morning projects as ambitious as a vegan omelet, tempeh benedict, or in this case, vegan buckwheat pancakes.
I think this is a good thing for everyone, since brunch seems to be a big thing in the spring.
So a couple of weekends ago I got up and whipped up these pancakes, and I think they're my favorite ever, despite being super simple. They're a bit heartier than your basic vegan pancake and deliciously satisfying.
Tips for Making Awesome Vegan Buckwheat Pancakes
- I used a mix of half buckwheat flour and half spelt, but you could swap out your favorite flour for the spelt.
- For gluten-free vegan buckwheat pancakes, use all buckwheat flour.
- Make sure to cook these using a really good nonstick cooking surface, such as cast iron.
More Vegan Breakfast Recipes
For more guidance, check out my video!
Vegan Buckwheat Pancakes
- 1 cup unflavored soy or almond milk
- 1 tbsp. ground flax seeds
- 1 tbsp. vegetable oil, plus extra for grilling
- 1 tsp. vanilla extract
- ½ cup buckwheat flour
- ½ cup spelt flour, or more buckwheat flour, or all-purpose flour
- 1 tsp. baking powder
- ½ tsp. ground cinnamon
- ¼ tsp. salt
Stir milk, flax seeds, oil and vanilla together in a small bowl. Allow to sit for 5 minutes. While wet mixture sits, stir flours, baking powder, cinnamon and salt together in a medium bowl. Add wet ingredients and stir together until fully blended.
Lightly oil the bottom of a nonstick skillet and place over medium heat. When oil is hot, pour ¼ cup of batter into skillet. Cook until small bubbles form in the middle, about 3-4 minutes. Flip and cook about 2 minutes more on opposite side. Repeat until all batter is used, adding oil to skillet as needed between cakes.
Serve with vegan butter, maple syrup, and optionally a sprinkle of cinnamon.
I haven't been adding any sweetener to my pancakes lately. I don't really think it's necessary, especially given the fact that they get drenched in maple syrup, but if you prefer a sweeter cake feel free to add 1-2 tablespoons of your favorite granulated sugar.