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1-Bowl Egg Free Buckwheat Pancakes (Vegan and Gluten-free)

Enjoy a healthy egg free breakfast with our fluffy buckwheat pancakes. Made in just one bowl, these pancakes are perfect for busy mornings and meal prep. They're delicious, easy to make, and packed with nutrition from buckwheat, a powerhouse ingredient. Serve them warm with your favorite toppings for a breakfast that the whole family will love!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 8 pancakes
Calories: 163 kcal
Course: Breakfast , Snacks
Cuisine: Vegan

Ingredients

  • 1 ripe banana
  • 1 ½ cups oat milk
  • 2 tbs maple syrup
  • 1 ½ cups buckwheat flour (amazon affiliate link)
  • ½ cup oat flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon optional
  • ½ cup blueberries or currants if in season

Instructions

    Cup of Yum
  1. In a medium mixing bowl smash the banana with a fork. Then pour in the plant milk and maple syrup and mix.
  2. Add in the remaining ingredients (except the berries) then mix well.. The batter should be thick but still pourable. If it is to dry add a splash more plant milk. 
  3. Next, carefully fold in the blueberries or currants into the batter. 
  4. Heat a non-stick frying pan over medium heat. Add a touch of vegan butter to prevent sticking. Pour ¼ cup of the pancake batter into the pan.
  5. Cook until small bubbles start to form (about 2-3 minutes). Then flip and cook for an additional 1-2 minutes. Remove and place onto a plate or cooling rack.
  6. Spread on some nut butter, drizzle some maple syrup on top with some fresh fruit!

Notes

  • Fridge Storage: Store any leftovers in the fridge. Just place them in an airtight container, separating each pancake with a piece of parchment paper to prevent them from sticking together. They'll stay fresh for up to 5 days. When you're ready to eat them, you can reheat them in the microwave or in a toaster for a few minutes.
  • Freezer Storage: To freeze, let the pancakes cool completely. Then, place them in a single layer on a baking sheet and freeze until solid. Once they're frozen, you can transfer them to a freezer-safe bag or airtight container. They'll keep in the freezer for up to 3 months.
  • Reheating: When you're ready to enjoy your frozen pancakes, there's no need to thaw them first. Just pop them straight into the toaster or microwave until heated through. For best results, you might want to cover them with a damp paper towel when microwaving to keep them moist.
  • My pancakes aren't fluffy. What did I do wrong?If your pancakes aren't turning out as fluffy as you'd like, there could be a few reasons.
  • Make sure you're not overmixing the batter.  Mix just until the ingredients are combined.
  • Ensure your baking powder and baking soda are fresh.
  • Be patient when cooking. Wait for those small bubbles to form on the surface before flipping. 

Nutrition Information

Calories 163kcal (8%) Carbohydrates 34g (11%) Protein 5g (10%) Fat 2g (3%) Saturated Fat 1g (5%) Sodium 246mg (10%) Potassium 251mg (7%) Fiber 4g (16%) Sugar 10g (20%) Vitamin A 102IU (2%) Vitamin C 2mg (2%) Calcium 130mg (13%) Iron 2mg (11%)

Nutrition Facts

Serving: 8pancakes

Amount Per Serving

Calories 163

% Daily Value*

Calories 163kcal 8%
Carbohydrates 34g 11%
Protein 5g 10%
Fat 2g 3%
Saturated Fat 1g 5%
Sodium 246mg 10%
Potassium 251mg 5%
Fiber 4g 16%
Sugar 10g 20%
Vitamin A 102IU 2%
Vitamin C 2mg 2%
Calcium 130mg 13%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.