Vegan Buckwheat Pancakes

5 from 16 votes

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! A delicious breakfast main that everyone will love!

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American

Servings: pancakes

Calories: 168kcal

Author: Alissa

Ingredients

1 cup unflavored and unsweetened non-dairy milk
1 tablespoon ground flax seeds
1 tablespoon vegetable oil, plus extra for grilling
1 teaspoon vanilla extract
½ cup buckwheat flour
½ cup spelt flour (Note 1)
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt

US Customary - Metric

Instructions

Whisk the milk, flax seeds, oil and vanilla together in a small container or bowl. Allow the mixture to sit for 5 minutes.
While the wet mixture sits, whisk the flours, baking powder, cinnamon and salt together in a medium bowl.
Pour the milk mixture into the bowl with the dry ingredients and whisk the batter together just until combined.
Let the batter rest for 10 minutes.
Lightly oil the bottom of a nonstick skillet or griddle and place it over medium heat.
Give the oil a couple of minutes to heat up, then pour ¼ cup of batter into skillet. (Note 2)
Cook the batter until small bubbles form in the middle, about 3-4 minutes. Carefully flip the pancake and cook it for about 2 minutes more on the opposite side.
Repeat the process until all of the batter is used, adding oil to skillet as needed between cakes.
Serve with vegan butter, maple syrup, and optionally fresh fruit and a sprinkle of cinnamon.

Notes

All-purpose flour, whole wheat pastry flour, or additional buckwheat flour can be substituted here. Use all buckwheat flour to make your pancakes gluten-free.
Feel free to cook multiple pancakes at once if you can do so without crowding the cooking surface.
Add a tablespoon or two of organic granulated sugar if you prefer a sweeter pancake.

Nutrition