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. I used a mix of half buckwheat flour and half spelt, but you could swap out your favorite flour for the spelt, or go with all buckwheat flour for some super hearty and gluten-free vegan buckwheat pancakes.
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
- 1/2 cup buckwheat flour
- 1/2 cup spelt flour or more buckwheat flour, or all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/4 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 1/4 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.