Easy Buckwheat Pancakes – 5 Ingredients, Vegan and Gluten-Free

Last updated on November 16th, 2020 at 03:35 pm

These vegan and gluten-free buckwheat pancakes are proof that you can make tasty fluffy pancakes without any gluten, eggs or milk! Even if that milk is dairy-free. All you need is 5 ingredients and a pan. The only fancy ingredient is buckwheat flour. If you have that, I’m pretty sure you’ve got everything else at home to mix these.

There are two things, nay three things I am trying to get rid of right now:

1. gluten
2. old food in my pantry
3. the extra weight I put on last year

While #3 will be ongoing for a while, I am doing really well on #1 and #2.

See these pancakes?

Well, they’re gluten-free (check #1), and they’re made with the buckwheat flour I bought probably 6 months ago (and check #2). Ignore #3 for this recipe.

This is not a weight loss recipe, okay? It’s healthy and all, but weight loss? Let’s not be delusional. I put peanut butter on these. Nothing weight loss about that.

I did have that with some lemon water though…

So about buckwheat. Have you ever tried it? I always wondered whether people actually liked it. They say they do, but…really?? Because to me – buckwheat just doesn’t have the best taste. I’ve had better. Definitely better…it’s no oats, alright? The taste isn’t horrible, it’s more like…..just weird.

I noticed that anytime a “grain” is described as nutty – all they mean is – “It has a weird taste”. BTW I have no idea who THEY are and I’m scared.

Lesson learned? Recap:

Nutty = Weird.

I had many misfortunes with buckwheat and with buckwheat pancakes over the years. But life always gives you new opportunities and sometimes they represent themselves as bags of old buckwheat flour.

Because the buckwheat pancakes I made this week were awesome. You can still detect a little bit of the “nutty” taste, but I put vanilla in the batter and with the toppings the taste isn’t as strong. Plus I think I’m starting to actually accept the taste.

What fascinated me with the buckwheat flour is that I didn’t need to add any egg, chia or flax seeds. That flour does it all on its own. As you can tell – I am quite impressed!

Options

The pancakes will not be huge, around 7-8cm (that’s around 3-4 inches) and you can stack them on top of each other and then make a cake of that.

A friend of mine really loved to do that and then pour some milk over the hot pancakes – said it was AHMAZINHGH. This was pre-non-dairy times. Since I was never invited to that pancake party – I cannot guarantee for his gourmet suggestions. But I am still obviously thinking about this and crying myself to sleep dreaming of these pancake parties. But enough of the self-pity.

A great option for the batter would be adding banana, chocolate chips or chopped nuts! I am sure it will turn out great. If you prefer oatmeal chocolate chip pancakes, try these here.

You can top these pancakes with whipped coconut cream, fruit, maple or agave syrup or chocolate spread. Or anything else you like.

I kept it “simple”. What I did was top each pancake with peanut butter and then alternating banana or strawberries. And then top each pancake with another pancake. And theen…

…Starting next week – a weight loss challenge for me! That’s right I’m letting myself go this week, so I have more to do during that challenge. It’s called a challenge for a reason, isn’t it?

Health and Beauty Benefits

Well, at least I can say these were healthier than most pancakes. They contain some healthy fat from coconut oil, are a great source of fiber and actually have some antioxidants to protect you from free radicals!

Yield: 8 pancakes

Easy Buckwheat Pancakes – 5 Ingredients, Vegan and Gluten-Free

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Prep Time 5 minutes

Cook Time 15 minutes

Ingredients

• 2/3 cup buckwheat flour
• 1 tbsp coconut oil + some oil for "frying"
• 1 tsp vanilla
• 1 tsp baking powder
• 1 tbsp agave

Used toppings:

• bananas
• peanut butter
• fresh strawberries

Topping suggestions

• chocolate spread
• whipped coconut cream
• agave/maple syrup

Instructions

1. In a bowl mix all ingredients with 2/3 cups of water together until consistency is smooth and kinda slimy. You can also use any milk you want instead of water.
2. Heat a small to medium sized pan to medium/medium-high, melt some coconut oil - enough to cover the surface. Then add 1/2 ladle of pancake batter in the middle. Cook until bubbles appear on top of the pancake and flip it, once almost "through". Cook until golden brown. Repeat with the rest of the mixture.
3. Once you have the pancakes - top them with your favorite toppings. Mine were peanut butter, banana and strawberries.

Okay, I hope you enjoy the pancakes, let me know how it went and if you have any questions – don’t hesitate to ask me!