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Gluten Free Buckwheat Pancakes – light and nutty pancakes perfect for a weekday breakfast or a lazy weekend morning or even for entertaining guests!
Getting out of bed in the morning is hard. Especially when it’s cold and dark outside. How about treating yourself to some bright and cheery worth-getting-out-of-bed-for pancakes! Nutty in flavor, yet light in texture, they are kid friendly and can easily be made ahead of time. Oh, and by the way, they are gluten free, oil free, dairy free, egg free, and refined sugar free. Welcome into your world these beautiful Gluten Free Buckwheat Pancakes! And top them off with the sticky sweet Toasted Banana Caramel Sauce that I posted last week.
What is Buckwheat?
Buckwheat, despite its name, doesn’t contain wheat. In fact, it’s not even a grain at all. It’s actually a fruit seed and is related to the rhubarb family. Buckwheat is high in minerals, fiber, antioxidants and easily digestible protein. It gives these pancakes a delightful nutty flavor, while being incredibly healthy.
Variations on Color
At first glance you might think these are chocolate pancakes, but it’s just the dark color of the buckwheat. Different brands produce different variations on color. And, although they might look dense, they aren’t at all. We devoured most of these buckwheat pancakes with rivers of banana caramel, but my girls liked them just as well plain.
Kid Approved
Funny story: One of my daughters (C, for those that know her) just walked up next to me as I’m writing this. She saw the picture on the computer screen and said, “Ooooo, we liked those! I ate all of those!” LOL! Yes, darling daughter, you pretty much did! So cute!
Quick and Easy (Even Freezer Friendly)
While these pancakes come together quickly and only take a few minutes per side to cook, if you still want something quicker, you can whip up a batch (or double) when you have time and then freeze the pancakes for a super easy weekday breakfast. Simply pop the frozen pancake into the toaster or microwave for a couple seconds and voila! A stack of delicious pancakes beckoning you makes waking up a tad bit easier!
Now, tell me:
Are you an early riser or snoozer?
What are your favorite pancake toppings?
Gluten Free Buckwheat Pancakes
I hope you love these Gluten Free Buckwheat Pancakes as much as we do. If you try them, please come back and leave me a comment below with your feedback. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!
- 3/4 cup buckwheat flour
- 1/2 cup brown rice flour
- 2 tbsp flaxmeal
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 1/4 cup non-dairy milk
- 1/4 cup pure maple syrup
- 1 tsp pure vanilla extract
- Whisk the dry ingredients together.
- Whisk the wet ingredients together.
- Pour the dry ingredients into the wet ingredients and mix until just combined.
- Heat a large skillet over medium heat and spray with cooking spray. When the skillet is hot, using a 1/4 measuring cup (1/3 is fine too, for a bit larger pancakes), pour in the batter. Do not crowd the pan.
- When bubbles start to form and pop on the top of the batter, flip it over, and cook for another couple of minutes until cooked through. Adjust the heat as necessary. Repeat for remaining batter.
- Serve warm with your favorite toppings. We love these with fresh bananas and berries and my Toasted Banana Caramel Sauce.
More Delicious Vegan Pancakes to Love:
Healthy Whole Wheat Flax Pancakes
Becky says
04/28/2016 at 8:22 amOh man, buckwheat pancakes are my fave. These look great!
Jenn S. says
04/28/2016 at 8:38 amThanks, Becky! They are definitely a nice change from the usual.
cookingontheweekends says
11/27/2015 at 12:31 pmMy GF son will adore these and I just love the earthy flavor of buckwheat!
Jenn S. says
11/27/2015 at 1:54 pmThanks, Valentina! I can’t wait to experiment with buckwheat more. It’s so good! I hope your son loves them!
Audrey @ Unconventional Baker says
11/24/2015 at 12:23 amI love buckwheat so much — such a versatile pseudo-grain <3 I make crepes from it a lot. Love the look of your pancakes — and that caramel on top looks to-die-for 🙂
Jenn S. says
11/24/2015 at 6:28 amThanks, Audrey. I can’t wait to experiment with buckwheat more! I’ve always been afraid to make crepes…they seem difficult to me, but maybe that’s just in my head. And, yes, the caramel is sooo good! Thanks!
spabettie says
11/22/2015 at 3:14 pmI’d LOVE to have these ready to pop in the toaster in the morning, ha! I haven’t had a buckwheat pancake in a while – another plus is that they stick with you a while, tasty and satisfying!
Jenn S. says
11/23/2015 at 7:44 amYes, very filling as they are high in fiber and protein. Nothing better than an easy breakfast so you have more time to sip the coffee, right?! Thanks, Kristina!
Howie Fox says
11/22/2015 at 2:04 pmWoow, these look so good!! I never made pancakes with buckwheat yet! Will deffo try them out at some point, thanks 🙂
Jenn S. says
11/23/2015 at 7:43 amI think you would love them. Thanks, Howie!
Gin says
11/21/2015 at 10:20 pmSnooze all the way, pure maple syrup, fairly warm, and gallons of it please. I like your idea of popping these in the toaster for a quick breakfast. Really yummy pics too! 🙂
Jenn S. says
11/23/2015 at 7:42 amThank you, Gin! I see you are a maple syrup fan as well. I should own stock in it I eat so much!!
Vanessa @ veganfamilyrecipes says
11/21/2015 at 12:56 pmI’ve been craving pancakes all morning! This is torture! I’ll definitely have to make some tomorrow 🙂 Love you gorgeous pictures Jenn 🙂 Pinning 🙂
Jenn S. says
11/21/2015 at 6:19 pmThank you so much, Vanessa! Please come back and let me know how they turn out! Enjoy!
Vicky @ Avocdo Pesto says
11/21/2015 at 11:10 amLove how these pancakes are made with buckwheat flour. Being Russian I grew up eating buckwheat for years, but never in the flour form. Love how healthy you have made these : ))
Jenn S. says
11/21/2015 at 11:32 amThanks, Vicky! How did you eat buckwheat? I’ve never had it in whole form. Would you use it like any other grain?
Vicky @ Avocdo Pesto says
11/21/2015 at 11:35 amYep – you cook it just like you would quinoa and then you would prepare some sort of sauce to go with it. My mom used to pan fry mushrooms and onions and then add a bit of sour cream to those, mix that together and serve that over the buckwheat. Or for leftover buckwheat in the morning we would heat it up in a pan and then crack an egg into it, to scrambled it all together.
Jenn S. says
11/21/2015 at 12:14 pmOh, yum…that reminds me of stroganoff a little bit. Used it eat that all the time as a kid…over noodles. Love the idea of it over a “grain” though. I have heard of buckwheat porridge now that I think about it. I am going to try some of these idea…yum! Thanks!
Vicky @ Avocdo Pesto says
11/21/2015 at 12:18 pmYep stroganoff is another dish that my mom would serve over buckwheat! Hope you enjoy it! Not sure how easy it is to find it in a regular grocery store – we always buy it at the Russian store so if there is one near you they will definitely have it.
Jenn S. says
11/21/2015 at 6:20 pmI think Bob’s Red Mill makes regular buckwheat and there is a store by us that basically has an entire 1/2 aisle dedicated to BRM. 🙂 It’s pretty awesome! 🙂
Linda @ Veganosity says
11/21/2015 at 10:56 amYUM! I haven’t had buckwheat pancakes in years. I love them! This looks like a great recipe, Jenn. And thanks for sharing the adorable story. So cute! 🙂
Jenn S. says
11/21/2015 at 11:31 amThanks, Linda! It’s funny whenever I’m looking at Yummly, if C is beside me she says, “I like that. I like that. I like that. I like that” to pretty much EVERY picture…lol!
Marvellina Goh says
11/20/2015 at 7:05 pmI made this a while ago and it was delicious.
Jenn S. says
11/21/2015 at 4:44 amThank you so much, Marvellina, for stopping by and letting me know! I’m so glad you liked it! Have a great weekend!
Christine | Vermilion Roots says
11/20/2015 at 12:36 amI’m a big breakfast person. It’s my most creative meal and with my gluten-free diet, I’ve been getting really creative with all the whole grain flours, including buckwheat. I love how wholesome this recipe is. I’m going to try this soon. Thanks for the inspiration. 🙂
Jenn S. says
11/20/2015 at 7:35 amThank you so much, Christine! I have just begun experimenting with buckwheat and am really loving it so far! I was expecting it to be dense, but it was quite light. Love it! Please let me know if you try these!
Linda @ Roti n Rice says
11/19/2015 at 7:59 pmI have made buckwheat waffles but not pancakes. Need to give it a try soon. Totally agree with you that buckwheat has a deliciously nutty flavor.
Jenn S. says
11/19/2015 at 8:08 pmThanks, Linda! I really need to get a waffle iron! So many delicious looking waffle recipes out there! Please let me know if you try them!
AiPing | Curious Nut says
11/19/2015 at 7:18 pmThis looks ah ma zing! I’ve never had buckwheat anything before. It’s uncharted territory. But I’m inspired. I’m going have to try these. YUM!
Jenn S. says
11/19/2015 at 8:06 pmThanks, AiPing! I’m just starting to play around with it too, but I am loving it so far. You would think it would be super dense, but it’s actually light!
bbqbastard says
11/19/2015 at 4:18 pmI must try making these for the kids (and me) they love pancakes but never made them this way! Maybe you’ll turn me healthy after all 🙂
Jenn S. says
11/19/2015 at 8:06 pmHaHa! I hope your kids love them! The best part about any pancake is the toppings, so smother them with fresh fruit, pure maple syrup or my Toasted Banana Caramel Sauce! Thanks, Simon!
NutriDeliciousness (@NutriDelishness) says
11/19/2015 at 4:02 pmI’d love a taste of these, something different from our usual pancakes that we have at the weekend.
Jenn S. says
11/19/2015 at 4:12 pmYou’re a weekend pancake eater too? They really are quite easy, but we always seem to save them for the weekends. More time to savor the deliciousness. If you make them, please come back and let me know who they turned out!
Kylee Ayotte says
11/19/2015 at 3:25 pmI’m a huge fan of make ahead pancakes – these look amazing!
Jenn S. says
11/19/2015 at 3:39 pmAnything that makes the morning run a little smoother, right?! Thanks, Kylee!
Kelly Lloyd says
11/19/2015 at 3:19 pmWow these look delicious! Haven’t had pancakes for ages will test these against a Carrot Pancake recipe to see which I prefer, two lots for me tonight I think! haha
Jenn S. says
11/19/2015 at 3:39 pmThanks, Kelly!! I have a Carrot Cake Pancake recipe too! Pancakes for the win! Please let me know what you think when you make them!
GiGi Eats Celebrities says
11/18/2015 at 8:35 pmPancakes are seriously… GAH – amazing!!!! And these are just… Exciting my taste buds! 😀
Jenn S. says
11/18/2015 at 10:41 pmHaHa, thanks, Gigi!! I’m so glad you like them!! Thanks for stopping by!
westviamidwest says
11/18/2015 at 5:03 pmI can’t believe those pancakes are gluten free. I think I may have to try those…. 🙂 (ps…your photography is really good– so clear and really makes me want to try everything!!)
Jenn S. says
11/18/2015 at 5:28 pmMichelle, thank you so much! I have really been trying to work on my photography lately. Some days are better than others…you know how that goes. Let me know if you try the pancakes!!
The Vegan 8 says
11/18/2015 at 11:40 amI love the rustic color of buckwheat as well! They really look delicious! I made buckwheat pancakes a long time ago and I don’t remember which flour I mixed them with, but the buckhweat was so sandy and grainy, hard to get around, so I think I need to revisit that flour again and see. Because yours look wonderful and I love that you put caramel sauce on it! I love putting my peanut butter caramel on pancakes…makes it like dessert, haha!
Jenn S. says
11/18/2015 at 5:27 pmNothing wrong with wanting dessert for breakfast! I used Bob’s Red Mill Buckwheat Flour. I think some brands are denser than others (and different colored too!). Not sure where Bob’s falls in the range, but it worked wonderfully.
vanessa says
11/18/2015 at 9:01 amhello.
What flour could I use to replace the rice if I don’t need to go gluten-free?
I do try to avoid refined flours.
Jenn S. says
11/18/2015 at 9:31 amHi, Vanessa. Thanks for stopping by. I haven’t tested it with any other flour, but I usually find I can sub whole wheat flour for brown rice flour 1:1. They might be a tad bit heavier though. If you try it, I would love it if you would report back what worked or didn’t work. Thanks!
veggiesdontbite says
11/13/2015 at 9:47 pmThese look delicious! Love buckwheat pancakes. And love the caramel covering them. Yum!
Jenn S. says
11/15/2015 at 12:56 amThank you, Sophia! Breakfast is my favorite meal!
veggiesdontbite says
11/21/2015 at 12:26 pmI actually love breakfast for dinner!
Jenn S. says
11/21/2015 at 6:19 pmOh, yes, me too! Yummy!
Strength and Sunshine says
11/13/2015 at 8:53 amO girl, I am the buckwheat pancake queen 😉
Every weekend, sometime around 6am-6:30M I head down to the kitchen and make my buckwheat cakes <3 (and dose them in stevia syrups 😛 hahaha!)
Jenn S. says
11/13/2015 at 9:15 amDo you mix your buckwheat flour with another flour or use it straight up? 🙂 I need to start making pancakes a weekend ritual around here too! Yum!
Strength and Sunshine says
11/13/2015 at 11:08 amI mix it! Check out my zucchini chocolate pancake recipe! That’s my go to!
Jenn S. says
11/15/2015 at 12:56 amI definitely will! Thanks!
Natalie says
11/13/2015 at 8:51 amI have totally been craving pancakes lately! They look so rustic with that special buckwheat color, plus it’s the perfect backdrop for your Caramelized Banana sauce! And you daughter is adorable. She could portably say that about most things on here, you have a wonderful little bunch of taste testers 🙂
Jenn S. says
11/13/2015 at 9:14 amThank you! We don’t eat pancakes nearly enough. I need to take my own advice and freeze them for later! 🙂