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Easy Vegan Buckwheat Pancake Recipe

Sushma makes these pancakes every weekend. She enjoys sharing healthy, delicious recipes.

Yummy vegan buckwheat pancakes served with mandarin, banana and soy yoghurt.

Yummy vegan buckwheat pancakes served with mandarin, banana and soy yoghurt.

Buckwheat Pancakes From Scratch

Vegan buckwheat pancakes are a healthy breakfast option. Buckwheat is not a cereal but a grain; hence, it is easier to digest and helps maintain the alkaline pH balance of the blood. In this recipe, bananas are substituted for eggs, and water is used instead of milk. To make the batter creamier, you can use soy milk instead of water. Serving these pancakes with sliced fruit and soy yoghurt makes for a deliciously yummy breakfast, especially on weekends when you can pamper yourself.

Choosing to have a vegan breakfast also helps reduce your carbon footprint. It could be part of the one-vegan-meal-a-day option for the sake of the planet. One vegan meal saves about 3,000 gallons of water and 16 pounds of grain, and it also saves money and your health.

Cook Time

Prep timeCook timeReady inYields

10 min

10 min

20 min

Serves two people

Ingredients

  • 3/4 cup buckwheat groats, freshly ground
  • 1 1/2 bananas, mashed
  • The remaining 1/2 banana, sliced
  • 3/4 cup water, room temperature
  • Apricot jam or any other jam
  • 1/2 cup soy yoghurt, fruit or chocolate flavoured
  • Vegetable cooking oil

Instructions

  1. Mash the bananas in a bowl with a fork.
  2. Grind the buckwheat groats in a coffee grinder or food processor.
  3. Add buckwheat flour to the mashed banana.
  4. Add 1/2 a cup of water into the bowl and mix gently.
  5. Add more water according to your desired consistency, if needed.
  6. Heat a saucepan or non-stick pan and add a spoon of oil.
  7. Pour a ladle of the buckwheat and banana mix into the pan.
  8. Flip over to cook on the other side.
  9. Spread fruit jam on the pancake.
  10. Serve with sliced bananas or other fruit and soy yoghurt.
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Read More From Delishably

Tips for Making Crisp Pancakes

1. Grind the Groats in a Coffee Grinder or Food Processor

We have noticed that using buckwheat groats gives a different texture to the pancakes. They are fluffier, fresher and tastier. When we used the flour, the pancakes came out a little rubbery. So, if there is a choice between buying the groats or the flour, we recommend choosing the groats.

It is also important to grind the buckwheat groats very fine. A coffee grinder is ideal for this purpose. If you use a food processor, then it would be a good idea to make sure you can grind the buckwheat to get a really fine flour.

2. Use Non-Dairy Milk to Make the Pancakes Creamier

Soy milk or almond milk can be used instead of water to make the pancakes richer and creamier.

3. Add Baking Powder to Make the Pancakes Fluffier

A pinch of baking powder can be added to the batter to make the pancakes fluffier and lighter in texture. This is an option but not necessarily required. It would be a good idea to experiment and see what you prefer.

4. Watch the Pan Carefully

If you leave the pancake on the pan too long, it becomes rubbery and chewy. You have to be watchful and flip it over at the right moment. This will come with practice.

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