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The Best Buckwheat Pancakes You’ve Ever Had! Vegan and Gluten-Free.

The Best Buckwheat Pancakes You’ve Ever Had! Vegan and Gluten-Free.

I love pancakes. In fact, they are one of my favorite breakfast foods. So when I went vegan and then gluten free I tried a number of store-bought pancake mixes. But none of them gave me that fluffy delicious pancake fix I was looking for. So I went in search of the perfect vegan, gluten-free pancake recipe and discovered the key: Buckwheat flour. It’s hearty and nutritious, but not overpowering or dense.

This recipe is easy to make and positively delicious. Oh, and did I mention it is also free from refined sugar and soy? I’ve made this recipe with family and friends alike and they all agreed these pancakes are fluffy, scrumptious and easy to make!

Vegan Gluten-Free Buckwheat Pancakes:

(Makes 6-9 pancakes)

Wet:

1/4 cup unsweetened applesauce
1 3/4 cup water or plant milk of your choice (I usually use unsweetened almond milk)
2 tsp. vanilla
1 Tbsp. apple cider vinegar or lemon juice [Do not pre-mix this into your wet ingredients if you are using a plant milk or the milk may curdle.]

Dry:

1 tsp. baking powder
tsp. salt
1 cups buckwheat flour*

Optional: A small amount of coconut or other cooking oil for the pan/griddle you are using.

That’s it!

* I have tried this recipe with both dark (heavy) buckwheat flour and off-white (light) buckwheat flour and both worked wonderfully.

Mix the applesauce, milk and vanilla together (I usually use a 2 cup glass measuring cup, measure out 1/4 cup applesauce and then fill the rest of the cup with almond milk) and then top it off with vanilla. In a separate bowl, sift together the baking powder, salt and buckwheat flour (you may need to add a Tbsp. or so of flour to the mixture to replace the buckwheat germ that you have sifted out [only applies to 'purple/dark' buckwheat flour if your flour is off white you won't have to worry about buckwheat germ.])

Mix the wet ingredients into your dry ingredients, topping off with the Tbsp. of ACV or lemon juice and you’re ready to go. This pancake batter may be much thicker then you are used to.

Turn your pan or griddle on to medium/medium high heat depending on your stove. Once you can feel heat radiating from the pan, put a small amount of cooking oil (coconut, sunflower etc.) on the surface of the pan and spoon a - cup of batter into the pan. I often cook 2-3 pancakes at a time. You will know the pancake is ready to flip when the bubbles that form in the cooking batter pop and do not fill back in again. Once you flip your pancake, cook it until the second side is browned and the pancake is firm, but still fluffy to the touch. As the griddle or pan continue to heat you may have to turn it down or risk burning your second batch of pancakes.

This recipe is wonderful topped with peanut butter and syrup, fresh fruit or jam!

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Read more: All recipes, Animal Rights, Basics, Diet & Nutrition, Eating for Health, Family, Food, Fun, Health, Life, Vegan, Vegetarian, , ,

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Alisa Rutherford-Fortunati

Gentle World is a vegan intentional community and non-profit organization, whose core purpose is to help build a more peaceful society, by educating the public about the reasons for being vegan, the benefits of vegan living, and how to go about making such a transition. For more information about vegan food and other aspects of a vegan lifestyle, visit the Gentle World website and subscribe to our monthly newsletter.

208 comments

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4:25PM PDT on Mar 30, 2015

Thank you for sharing.

3:26AM PDT on Mar 14, 2015

Thanks for sharing

3:50AM PDT on Mar 11, 2015

I still haven't made these little suckers, have been meaning to for a week now. Oh dear. Must buy some buckwheat tomorrow - I would imagine from a health food store in Oz, because I looked in the supermarket today and nary any to be found. I really like David H.'s suggestions too, as I prefer crepe type batter to a thicker pikelet batter. Thanks guys and gals.

2:46PM PST on Mar 7, 2015

They're also good as a savory base for either vegetable or meat hash.

5:56AM PST on Mar 7, 2015

Then again, I suppose pancakes are essentially bread....

5:56AM PST on Mar 7, 2015

don't know much about buckwheat, but that sounds like a recipe for a heavy non-yeast bread.

4:58PM PST on Mar 6, 2015

remember that you can sub in other fruit purees (watch moisture content.. if gets too sloppy add little flour) like banana, pear, strawberry, mango or even pumpkin, shredded zucchini, carrot. Not sure you will like it: half the recipe. Look at switching up extracts: chocolate, maple ... extracts that will blend and not over powering. Not all buckwheat is created equal so check out other millers. Some buckwheat is sharp/tart while others are sweet/nutty. If your buckwheat flour is too tart for you, cut it with rice flour if you are going for gluten free. If your pancake is too thin ... make crepes (both sweet and savory works well with buckwheat).

9:30AM PST on Mar 6, 2015

Thanks for sharing.

5:18AM PST on Mar 6, 2015

Just made them. First comment: I would increase the liquid to 2 cups. I used vanilla soy milk. After the first panfull, I added about another 1/4 cup and the cakes cooked better and were thinner, as we prefer. I would also add a sweetener; perhaps maple sugar. We like to eat pancakes plain, so that would make them more enjoyable. Great recipe if you don't have or don't want to use eggs! Thanks again! Now if I could only make them as pretty as in the picture...

4:10AM PST on Mar 6, 2015

wow! what a simple recipe. I love experimenting with pancakes. Not had such great luck with gluten-free. I have been adding some kamut to make the cakes lighter. Thank you for sharing.

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people are talking

Thanks for sharing.

Thanks so much for sharing with us! LOL, too sweet!

Thank you and very well put Elfje M

decent suggestions - and some which actually would apply while one is at work. (I want to be the gu…

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