These vegan buckwheat pancakes are the perfect hearty breakfast. Not only are they super easy to make, but they’re also healthy, gluten-free, egg-free, dairy-free and made with only 4 ingredients. Who’s hungry? I know I am!
An Instant Family Favorite
Today’s recipe has quickly become a family favorite in our house. Every time I make pancakes now, these are on the menu 90% of the time, kids absolutely love them!
Their smooth and fluffy texture (mainly due to all of those bubbles forming on top while cooking), is deliciously addictive. But the best part actually is that…
You don’t have to flip them!
Yup, these are no-flip pancakes, no kidding!
If you hate flipping stuff in a pan as much as I do, these will change your world. For EVAH.
Fun Historical Facts
Today’s pancakes are an adaptation of a staple recipe popular in New-Brunswick (an Eastern Canadian province) and Northern Maine, named the “ploye”. (1)
This recipe has been used as a cheap and simple carb filler, much like bread rolls or potatoes, in a variety of dishes for several decades. It would also be served on special occasions like Easter or January 1st for brunch.
The recipe was transmitted by word of mouth from generation to generation for many, many years and could differ slightly from one region to another. It is believed to be originated from the Madawaska region, more specifically.
The traditional recipe was originally made with the exact same ingredients used for this recipe here, except that instead of using gluten-free all-purpose flour, you would use wheat flour.
But hey, we’re 100% gluten-free here, so…
How to Make Vegan Buckwheat Pancakes
There is a simple twist to this recipe: You will be asked to let the batter sit for a few minutes after stirring in cold water. This step is important, as it will make for fluffier pancakes.
Also, as above mentioned, you will NOT flip those pancakes. By doing so, several bubbles will form on top of the surface, making them extra fluffy, while the bottom part will be a golden brown, delicious crust.
Oh the Yumminess….
Buckwheat flour has a strong, earthy taste. So does gluten-free AP flour (which usually contains pea flour). Either you like it, or you don’t.
To pair with the earthy, slightly bitter taste of these buckwheat pancakes, I decided to go with a sweet and savory topping.
It consists of a salty peanut butter caramel coulis, some caramelized banana slices, and maple syrup.
Strong flavored, salty toppings also pair extremely well with this recipe. I often top them with sauteed ham & onions, on top of which I pour a little maple syrup. Chopped bacon would be pretty awesome too, if you ask me!
Yes, I know, you’re drooling, same here.
Buckwheat, which has become increasingly popular in modern countries, is a gluten-free, nutritious alternative to traditional flours.
Contrary to popular belief, buckwheat is not a grain, it actually is a seed with relatively high protein and fiber contents.
It is known for helping in the prevention of heart diseases, digestive system issues, as well as diabetes. It’s high anti-oxidant contents and overall health benefits are so impressive that it is now called a “superfood”. (2)
More Breakfast Recipes
Vegan Buckwheat Pancakes
Some delicious gluten-free pancakes made with a mix of buckwheat flour and gluten-free all-purpose flour. Perfect for a weekend family brunch!
- 2 cup buckwheat flour
- 1 cup gluten-free all-purpose flour
- 2 cups cold water
- 1 cup hot water
- 1 tsp baking powder
- 1 tsp salt
- 2 tbsp coconut oil For cooking
(See recipe notes for toppings)
Mix the 2 flours, baking powder and salt in a large mixing bowl.
Stir in cold water, mix well and let sit for 5 minutes.
Stir in hot water. Mix vigorously until all of the additional water is properly incorporated into the batter.
Heat 2 tbsp coconut oil in a large frying pan and fry the pancakes on one side only for about 5 minutes. (Don’t flip the pancakes. This is important, you want a delicious golden crust to form on the bottom and several bubbles to appear on top. The more bubbles, the better the pancake!)
Repeat step 4 until there is no more batter left.
***Have you made this recipe? Don’t forget to leave a star rating in the comments section below!***
- Peanut butter caramel coulis: In a small saucepan over low heat, melt 1/2 cup peanut butter with 1/3 cup maple syrup, 1 tsp coconut oil, and 1/2 tsp sea salt. Stir and remove from heat when the mixture starts to bubble.
- Caramelized banana slices: Heat 1 tbsp coconut oil in a small frying pan. Stir-fry 1 sliced banana with 1 tbsp organic cane sugar for 30 to 45 seconds.
- Maple Syrup
* Additional topping ideas were given above the recipe box.
** Nutrition information was calculated without any toppings.