4.7 from 150 votes
Vegan Buckwheat Pancakes
These Vegan Buckwheat Pancakes use buckwheat flour combined with mashed ripe bananas, olive oil, and apple cider vinegar to create a thick, slightly dense batter with warm cinnamon and vanilla notes. They can be baked or pan-fried to form tender, mildly sweet pancakes that hold together well without eggs, offering a wholesome breakfast or snack option.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
2
Calories:
339 kcal
Course:
Breakfast
Cuisine:
Vegan, gluten-free
Ingredients
- 1/2 cup buckwheat flour (store-bought or ground groats)
- 2 banana about 3/4 cup mashed, very ripe
- 2 tablespoons olive oil or coconut oil
- 2 tablespoons water
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 2 teaspoons apple cider vinegar
Instructions
- Preheat the oven to 350ºF, if you plan on baking the pancakes. If you'd like to grind your own buckwheat flour, simply pour raw buckwheat groats into a coffee grinder and grind until a fine flour-like texture is achieved, about 30 seconds. Measure the flour after grinding.
- In a large bowl, mash the bananas (a few lumps are okay), then add in the ground buckwheat flour, oil, water, cinnamon, vanilla, baking soda, and vinegar. Stir well to create a fairly uniform batter. It will be slightly thicker than traditional pancake batter, not quite as runny.
- To bake the pancakes, scoop the batter using a scant 1/4 cup measure, creating about 6 evenly sized mounds on a large lined baking sheet. Use the back of a spoon to spread the pancakes out, creating pancakes that are roughly 5- or 6-inches in diameter, and about 1/4-inch thick. Bake until the centers are firm, about 15 minutes at 350ºF.
- If you prefer to pan-fry the pancakes, pour the scant 1/4-cup of batter into a greased skillet over medium heat, and use the back of a spoon to flatten the pancake into your desired size and thickness. (About 5 or 6 inches wide) Allow the top to bubble and the edges of the pancake to dry, about 4 or 5 minutes, then flip and cook through on the other side.
- Serve warm, with fresh fruit and pure maple syrup, if desired.
Cup of Yum
Nutrition Information
Calories
339kcal
(17%)
Carbohydrates
49g
(16%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Sodium
280mg
(12%)
Potassium
596mg
(13%)
Fiber
7g
(28%)
Sugar
16g
(32%)
Vitamin A
76IU
(2%)
Vitamin C
10mg
(11%)
Calcium
28mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 339
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 49g | 16% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 280mg | 12% |
| Potassium | 596mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 16g | 32% |
| Vitamin A | 76IU | 2% |
| Vitamin C | 10mg | 11% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.