This buckwheat pancake recipe yields thick and fluffy pancakes, and they come together in minutes. Healthy, filling, and perfect for a fast and DELICIOUS breakfast.
Pancakes are a great start to the day. We typically make our classic banana pancakes or vegan pancakes but when we want something a little different, we add some buckwheat.
Why cook with buckwheat
If you look out for your health, buckwheat is your go-to ingredient. Not only is it rich in dietary fiber but it is also known to lower blood sugar levels and improve cardiovascular health. It is also completely gluten free.
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In pancakes and baked goods, it lends a sweeter, nutty flavor and heartier texture.
Ingredients needed
- All-purpose flour. You can also use gluten-free flour if celiac but this may impact the texture of the pancakes.
- Buckwheat flour. Made from ground hulled kernels of the buckwheat plant.
- Baking powder. Helps the pancakes to rise.
- Plant-based milk. I used unsweetened almond milk but any milk works.
- Ground flaxseed meal. For binding.
- Maple syrup. Adds sweetness.
How to make buckwheat pancakes
Step 1: Combine the dry ingredients
Get a large mixing bowl and add in all-purpose flour, buckwheat flour, and baking powder, and using a whisk, mix them till they are evenly combined.
Step 2: Prepare the mixture.
In a separate bowl, add the flaxseed meal, milk, and maple syrup, and whisk until well combined. Leave for a few minutes to allow the flaxseed to thicken. Now gradually add the mixed flour to your mixture while stirring to avoid forming lumps. Whisk it till it is finely blended. Let the mixture rest for 5 minutes allowing the ingredients to react.
Step 3: Prepare your pan and cook the pancakes
Prepare your skillet, pan or griddle by smearing vegan butter, I prefer almond butter, on it and heating over low to medium flame. Once ready, begin pouring in the mixture as per the desired pancake size. Cover the pan and cook till you see the edges browning and bubbles coming up from the bottom and bursting through the top. 1.5 minutes should be enough for this. Now flip them and give them the same time to cook evenly on the other side.
Tips to make the best recipe
- Cover the pan when cooking the pancakes to trap the heat and make them rise naturally.
- Add a hint of vanilla extract for more flavor when whisking the wet ingredients.
- Feel free to add some mix-ins to the batter. I love fresh berries, espcially blueberries, and of course you can always add some chocolate chips.
Storage instructions
To store. Place the leftover pancakes in a shallow container and store them in the refrigerator for up to three days.
To freeze. Let them completely cool off before putting them in an airtight container with parchment paper layered in between so they don’t stick to each other in the freezer. They can be frozen for up to 2 months.
To reheat. Pop them in your microwave and give them a session of defrosting and heating till warmed.
More breakfast recipes to try
Frequently asked questions
Buckwheat pancakes have a much different appearance than regular ones. They are darker in color – almost dark brown.
It is safe to say they have a rather nutty and earthier taste compared to regular pancakes – delicious nonetheless.
Yes, swap out the flaxseed for another egg substitute.
Buckwheat Pancakes
Ingredients
- 3/4 cup all purpose flour
- 3/4 cup buckwheat flour
- 1 tablespoon baking powder
- 1 cup milk
- 2 tablespoons flaxseed meal ground
- 1 tablespoon maple syrup
Instructions
- In a mixing bowl, combine your dry ingredients and mix well. In a separate bowl, whisk the milk, flaxseed meal, and maple syrup. Leave for a few minutes to allow the flaxseed to thicken.
- Gently combine the wet and dry ingredients. Set aside for 5 minutes to thicken.
- Add oil to a non-stick pan and place over medium heat. Once hot, add spoonfuls of the pancake batter and cover the pan. Cook for 2 minutes before flipping and cooking for a further minute. Repeat the process until all the pancake batter is used up.
Smaragda says
Smaragda says