Vegan Buckwheat Pancakes

A delicious vegan and gluten free pancake which is versatile to use as a sweet or savoury pancake.

Adapted form The Minimalist Baker



  1. To a blender or mixing bowl, add buckwheat flour, flaxseed meal, water coconut milk powder, salt, coconut oil, cinnamon (omit for savoury), and sweetener of choice (omit for savoury or unsweetened).
  2. Pulse in a blender or whisk in a mixing bowl to combine. The batter should be pourable but not watery. If too thin, add a bit more buckwheat flour. If too thick, thin with more water.
  3. Heat a cast-iron pan or skillet over medium heat. Once hot, add a little oil and spread into an even layer. Let the oil heat until hot – when you flick a little water onto the pan, it should crackle and evaporate almost immediately. But your oil should not be smoking.
  4. Add ~1/4 cup (60 ml) batter. Let cook until the top appears bubbly and the edges are dry (similar to pancakes). Then carefully flip and cook for 2-3 minutes more on the other side. Turn heat down if cooking too quickly.
  5. Repeat until all crepes are prepared. We didn’t find we needed to add any more oil after the first crepe. Keep warm between layers of parchment paper or on a plate under a towel. 
  6. Serve as is with a little nut butter, maple syrup, berry compote, or other fillings or choice! My preference is berries, maple syrup, and banana.
  7. Best when fresh, but you can store leftovers sealed in the refrigerator for up to 3 days. To freeze, layer between pieces of parchment paper (to prevent sticking) and freeze. Then store in a freezer-safe container for up to 1 month. To reheat, warm in a 175°C oven or reheat in pan flipping to warm each side.


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