Vegan & Gluten-Free Vanilla Blueberry Buckwheat Pan

Name: Vegan & Gluten-Free Vanilla Blueberry Buckwheat Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup raw buckwheat groats (not kasha), ground into a flour; 1/4 cup brown rice flour; 1 tbsp cornstarch; 1 tsp baking powder; 3/4 cup + 2 tbsp almond milk; 2 tbsp pure maple syrup (or other liquid sweetener); 1 tsp pure vanilla extract; 1 medium ripe banana, diced; 1 vanilla bean, scraped (optional); 1/2 cup blueberries (optional)

Servings: persons

1
1. Preheat a large non-stick skillet over medium heat.
2
2. In a blender, blend the buckwheat groats on high speed until a fine flour forms. Place into a large bowl. Now whisk in the rest of the dry ingredients (rice flour, cornstarch, baking powder).
3
3. Pour in the almond milk, maple syrup, and vanilla extract. Whisk the batter until no clumps remain.
4
4. Fold in the diced banana and scraped vanilla bean. If using fresh blueberries, mix them in now.
5
5. Lightly grease skillet. Scoop 1/4 cup of batter onto the preheated skillet. If using frozen blueberries, sprinkle on a heaping tablespoon of blueberries. Cook until many bubbles appear and then flip and cook for another couple minutes. Repeat for the other pancakes.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup raw buckwheat groats (not kasha), ground into a flour, 1/4 cup brown rice flour, 1 tbsp cornstarch, 1 tsp baking powder, and more.

Yes, Vegan & Gluten-Free Vanilla Blueberry 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.

That's it — enjoy your meal!

Vegan & Gluten-Free Vanilla Blueberry Buckwheat Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions