These 6-Ingredient Vanilla Buckwheat Pancakes are perfect for breakfast. Healthy, satisfying, naturally sweetened, and delicious. Vegan + gluten-free.
Growing up, pancakes for breakfast was not a thing. I used to only have savoury pancakes for dinner and sweet pancakes on my brother’s birthday. The amount of times I had pancakes for breakfast can probably be counted on one hand.
Even now, it’s not something I have often as I’m more of a cacao oatmeal kind-of-girl. But every once in a while, I mix it up, and when I do, these vanilla buckwheat pancakes seem to be my go-to.
They’re super simple, requiring only 6 ingredients, 1 bowl and 20 minutes to make. They’re also both vegan and gluten-free.
Over the past two years, buckwheat has become one of my favourite grains, especially in flour-form. I use it a lot in cakes, banana bread, waffles, and now in pancakes.
Two of the many benefits about buckwheat is its high levels of zinc and potassium. Zinc helps boost the immune system, while potassium is important in the control of the water and acid balance in our cells.
It’s also great for your gut and digestion as it’s full of soluble fiber, which absorbs water in the stomach and thereby slow down the sugar absorption and keeps you full for longer.
Plus, for anyone who might need it, buckwheat is naturally gluten-free.
Bottom line? Buckwheat is awesome and will help you stay fit and healthy.
Besides all of these amazing health benefits, these pancakes are easy to make, naturally sweetened, light, and super delicious.
I love having mine with a drizzle of maple syrup, dark chocolate chips, and sliced banana. I’ve also had them with jam and peanut butter. Not bad either!
Thanks to all of the nutrients, they make for an energizing, satisfying breakfast. But it’s also 100% acceptable to have them for lunch.
If you try these pancakes, let me know! Leave a comment, rate it, or share it on social media.
- 3/4 cup Buckwheat flour (100 g)
- 2/3 cup Non-dairy milk (140 g/160 ml)
- 1 Banana
- 1/2 tsp baking powder
- 1/2 tsp vanilla powder
- Pinch of salt
- Fresh fruit
- Maple syrup
- Chocolate chips
Add all of the ingredients to a blender and blend until smooth. Alternatively, use a tall bowl and a hand blender.
Heat a large pan over medium heat. Once hot, pour about 2 tbsp of the batter into the pan. Alternatively, use a sauce spoon. Cook the pancakes for 2-4 minutes or until the top side is full of bobbles and the sides are slightly lifted from the pan. Flip the pancakes and cook for another 2-4 minutes or until golden and firm.
Repeat for the rest of the batter. You should have 8-10 pancakes.
Tip: cook 2-3 pancakes in one pan at a time if you can. To keep the pancakes warm either place them in the oven at 100° C (210° F) or cover with a thick kitchen towel or cloth.
Once all the pancakes are done, top them with your favourite toppings and serve!
Leftovers keep for a few days in the fridge. Simply reheat when you need them.