I may have mentioned before that I’m a little obsessed with porridge — classic, vegan, overnight (the kind that “makes itself” overnight)… I love them all. But pancakes hold a special place in my heart. They’re the perfect weekend treat, and they also make a lovely change for weekday breakfasts.
These gluten-free buckwheat pancakes are also vegan and inspired by a well-known chef’s version. Simple, wholesome and surprisingly delicious, they prove you can make fluffy pancakes without wheat or dairy.
Nutritious gluten-free pancakes for a satisfying breakfast
I should admit: I get wary when I find desserts or pancake recipes online that claim to be both gluten free and vegan and still “delicious.”
Don’t get me wrong — I love vegan and GF baking — but recreating the texture and flavor of traditional baked goods can be tricky. Some ingredients, like eggs, play unique roles: they provide structure, moisture and richness. Egg whites in particular add strength and lift. Replacing them usually changes the result, sometimes quite a bit.
That said, it’s absolutely possible to make tasty vegan, gluten-free recipes when you choose the right ingredient swaps and balance. I was skeptical when I first tried these buckwheat pancakes, but they surprised me: soft, flavorful and easy to make.
They’re also a smart, kid-friendly breakfast — nourishing, energy-packed and very appealing visually. Who could resist that stack of golden pancakes?
FAQs — Questions about buckwheat flour 🌾
Whenever I see a recipe that uses an unfamiliar flour — by “unfamiliar” I mean anything other than wheat — I start researching. I want to know whether the flour will work well in baking before I try it.
Buckwheat flour is a great source of fiber and minerals such as magnesium and copper. Even though its name includes “wheat,” buckwheat is not related to modern wheat and is naturally gluten free. Because it’s an ancient grain, it can behave differently in baked goods, which raises a few common questions.
Buckwheat has a distinctive, slightly bitter, nutty flavor — almost toasted. If you’re new to it, start by incorporating it gradually into your baking so you can adjust to the taste.
Yes, in many cases. For pancakes, buckwheat often works as a full replacement for wheat flour. For other baked goods like muffins or quick breads, a mix of buckwheat and another gluten-free flour (for example 50/50 or 25/75 ratios) can give better texture. And of course, if you have celiac disease, be sure any flour you use is certified gluten free.
Both yes and no. Compared with pancakes made from refined wheat flour, buckwheat pancakes offer more fiber and micronutrients. However, portion control still matters: eating large amounts of any pancake — even a healthier version — isn’t ideal. Balance and moderation are key.
A simple, streamlined recipe
This recipe really is straightforward. There are three essential steps:
- Grind the almonds and buckwheat flour together, then mix in baking powder and a pinch of salt.
- Blend the banana, plant-based milk and vanilla.
- Combine the dry and wet ingredients, then cook the batter on a hot pan.
If you’d like to make it even easier, you can put all the ingredients in a blender and blend until smooth — then cook. It’s perfect for busy mornings or when you want a fuss-free treat.
Ready to make them? Here’s the detailed recipe and method.
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GLUTEN-FREE BUCKWHEAT PANCAKES
Ingredients
- 100 g Buckwheat flour
- 37.5 g Almond flour or peeled whole almonds*
- 1 tsp Baking powder
- a pinch Salt
- Half Ripe banana
- 150 g Plant-based milk
- 1 tsp Vanilla extract
- Fresh berries, for serving
Instructions
- You’ll only need a good food processor or blender and a frying pan to make these pancakes.
- Grind the almonds (if using whole) and the buckwheat flour together until you have a fine powder. Stir in the baking powder and a pinch of salt, then transfer the dry mix to a bowl.
- In the same blender, blend the ripe banana with the plant milk and vanilla until smooth.
- Combine the wet and dry ingredients, mixing until you have a creamy batter. If the batter is too thick, add a splash more plant milk to reach the desired consistency.
- Heat a non-stick pan over medium heat. Lightly oil the surface and wipe with a paper towel so only a thin film remains.
- Once the pan is hot, pour two or three tablespoons of batter per pancake. When bubbles appear on the surface, flip and cook the other side until golden. Repeat with the remaining batter.
- Serve warm with maple or agave syrup (or honey, if you’re not vegan), a spoonful of yogurt if desired, and plenty of fresh berries.