Simple Vegan Buckwheat Pancakes – a delicious recipe with buckwheat flour, baking powder, cinnamon, salt, water, maple syrup. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Add all dry ingredients to a large mixing bowl and combine
2
Add all wet ingredients to a separate bowl and combine
3
Pour the liquid mixture into the large bowl with the dry mixture and mix until only a few lumps remain
4
Leave the batter to settle for a few minutes. In the mean time heat a pan to medium-low on the hob
5
Once the pan is ready, spoon approximately 2 tablespoons of the mixture into the center
6
Wait until the perimeter of the pancake turns matte instead if glossy, and flip the pancake onto the other side
7
Allow the pancake to turn golden brown before transferring to your plate
8
Repeat these 3 steps until the mixture is gone - this should make about 6 small but thick pancakes
9
Add toppings of choice and serve warm
88
kcal
Calories
1
g
Fat
16
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup buckwheat flour, 1 tsp baking powder, Pinch cinnamon, Pinch salt, and more.
Yes, Simple Vegan Buckwheat Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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