Breakfast, Dairy Free, Gluten Free, Holidays, Main Meals, Uncategorized, Vegan

Vegan Buckwheat Pancakes {GF, DF}

These fluffy vegan buckwheat pancakes are perfect for any weekend brunch! Completely gluten free and refined sugar free, these pancakes are absolutely decadent!

These vegan buckwheat pancakes are so fluffy, so easy, and so customizable, you’re going to be making them every weekend for brunch, breakfast, or freeze them to enjoy throughout the week!

Made with ground flax seed (or chia seed if that’s all you have on hand!), these healthy buckwheat pancakes are made with the simplest of ingredients and completely refined sugar free!

stack of fluffy vegan buckwheat pancakes

Vegan Buckwheat Pancakes Inspiration:

So you might be wondering what sparked the idea for these gluten free vegan pancakes! Well, over the past few weeks, I’ve been experimenting with making my own pancake mix, completely vegan, but had a hard time figuring out the right ratios.

For some reason, making pancakes from scratch always intimidated me. I grew up with the Bisquick pancake mix or the frozen Aunt Jemima pancakes, so doing things from scratch was never my forte when it came to pancakes!

However, I had recently created these chocolate vegan buckwheat crepes and was astounded by how delicious and simple they were.

This sparked something in me…and it was further ignited when I went to LA with Jared! We went to a pretty popular vegan restaurant, Cafe Gratitude (literally has my name written all over it…I mean, GRATITUDE?! Talk about being on brand with the Banana Diaries!).

Both mornings that we went there (2 out of the 4 mornings we were there), I ordered the vegan buckwheat pancakes made with ground flax seed.

bare stack of fluffy vegan buckwheat pancakes

OH. MY. GOODNESS. My heart was just blown away (and not just because it’s called the open-hearted pancake stack!). These gluten free vegan pancakes were just out of this world!

I saw there was an ingredient list online for all of their meals, so I stealthily looked up what was in these vegan buckwheat pancakes. All ingredients that I know and love, plus it was extraordinarily simple!

But I knew I could make it even simpler. These copy-cat Cafe Gratitude healthy buckwheat pancakes are even EASIER than the famous ones at the restaurant and I think even better, both in terms of ingredients and flavor!

Even Jared couldn’t keep his hands off the plate that I made, and he’s not a sweets person!

overhead shot of fluffy vegan buckwheat pancakes

So let’s dive into what makes these vegan buckwheat pancakes so special!

Vegan Buckwheat Pancakes Ingredients:

Buckwheat flour: well, naturally, for buckwheat pancakes, you have to have buckwheat flour! Make sure that it’s not toasted, or else it will alter the taste drastically! Now, what makes these pancakes different than Cafe Gratitude’s vegan buckwheat pancakes is that instead of using a mix of gluten free flours, this recipe only calls for buckwheat flour. Super simple right?! And no xanthan gum!

Ground flax/chia seed: adding ground flax seed to these pancakes is key! Not just for the nutrients, which both flax and chia seeds are chock full of, but adding these ground seeds also helps with the binding and fluffiness of these healthy buckwheat pancakes!

Coconut milk: I highly recommend using either a light coconut milk or full fat coconut milk, but steer clear of the traditional refrigerated coconut milks. This is because those coconut milks are typically too watered down, and you need the fats from the light and/or regular coconut milk (light coconut milk has more fat than the traditional refrigerated large canister coconut milks) to fluff up these vegan buckwheat pancakes. It makes for a perfect stack of perfect dairy free vegan pancakes!

Apple cider vinegar: you could also use half of a lemon here, but don’t skip this ingredient! Any sort of acid, like apple cider vinegar (you could also use white vinegar), is crucial in order to replicate buttermilk. Since this is a dairy free and vegan recipe, we need to simulate a reaction that would be close to buttermilk. I’ll get into more about why vegan buckwheat pancakes need a vegan buttermilk, which is something that the Cafe Gratitude pancakes did not have!

Maple Syrup: I told you there was no refined sugar in here! These healthy gluten free vegan pancakes are completely refined sugar free, and I think they’re made even better because they don’t use coconut sugar. Rather, maple syrup is a great flavor addition and sweetener that is pretty common in all households! I always feel that coconut sugar is way too overpriced (I mean, you say coconut sugar is “better” for people and then you make it way out of the price range of most households…I don’t think that’s right!). To be fair, I do whole heartedly believe that sugar is sugar (it’s also such a simple molecule- just hydrogen, carbon, and oxygen), so we shouldn’t fret too much about it. But for those who want to cut back on sugar, you really only need a little bit of maple syrup (since it’s basically double the sweetness of cane sugar) here. That’s what I think makes these vegan buckwheat pancakes so irresistible!

close up of vegan buckwheat pancakes

Now that we’ve gone over a bit about what goes into these healthy buckwheat pancakes, let’s get into why we need a vegan buttermilk!

Why add vegan buttermilk to gluten free vegan pancakes:

The reason why traditional pancakes call for buttermilk is because the acid content in buttermilk actually makes for a much fluffier pancake! Sure, you could make it without an acidic vegan substitution, like Cafe gratitude did, but these healthy buckwheat pancakes won’t taste nearly as good that way.

A lot of people don’t understand nor use buttermilk when making a regular stack of pancakes, thinking that the rise comes from the eggs, but it’s actually so not true! The fluff factor is all due to the buttermilk.

But buttermilk is not dairy free…so that’s why I suggest mixing coconut milk with a little apple cider vinegar or lemon juice in order to create that fluffiness in your vegan buckwheat pancakes!

Trust me, you’ll thank me later!

drizzle of maple syrup on top of vegan buckwheat pancakes

Now for toppings…because you can’t have a stack of gluten free vegan pancakes without toppings! I topped my stack of vegan buckwheat pancakes with some coconut cream, fresh banana slices, fresh raspberries, and of course, a maple syrup drizzle.

Talk about decadent! Actually, when I made this particular stack, I was planning on saving these pancakes for Jared and I to enjoy over the weekend but…

As soon as Jared saw this stack and saw that I was done photographing it, he said, “Let me just take one bite!”

…”Oh, this is REAL good…” *continues to go in for more bites*

… *with mouth completely full of vegan buckwheat pancakes* “These are better than Cafe Gratitude!”

Well, there goes my weekend plans haha! But hey, you heard it from the food critic himself!

close up of vegan fluffy buckwheat pancakes

Now I just mentioned briefly that I make these healthy gluten free vegan pancakes and save them for the weekend…but you can also prep them over the weekend and freeze them to have during the week!

I teach you all about how I meal prep and keep meals exciting and fresh in my free meal prep guide, which you can download below 🙂 This will also sign you up for my newsletter, which I send out just once a week with new recipes, exciting news for you, or fresh and free new guides that you can implement in your day to day life!

I hope you love these pancakes as much as I do! Enjoy!

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These fluffy vegan buckwheat pancakes are perfect for any weekend brunch! Completely gluten free and refined sugar free, these pancakes are absolutely decadent!

Vegan Buckwheat Pancakes {GF, DF}

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 5 5″ pancakes 1x


These fluffy vegan buckwheat pancakes are perfect for any weekend brunch! Completely gluten free and refined sugar free, these pancakes are absolutely decadent!



  • 1 cup buckwheat flour (not toasted)
  • 1 cup coconut milk (light or full fat)
  • 2 tsp apple cider vinegar or 1/2 lemon ( )
  • 1/4 cup maple syrup
  • 1 tbsp baking powder
  • 2 tbsp ground flax seed or chia seed
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1 tbsp coconut oil


  1. Mix together coconut milk and apple cider vinegar/lemon juice in measuring cup and set aside.
  2. In a large bowl, whisk together buckwheat flour, baking power, flax or chia seed, and sea salt. 
  3. Pour coconut milk mixture, maple syrup, and vanilla extract into flour mixture and whisk until completely mixed.
  4. Preheat a large skillet with coconut oil and wait 2 minutes for the oil to completely heat. Reduce to medium heat.
  5. Pour about 1/3 cup of batter onto the pan in a round circle. Cook for 1-2 minutes.
  6. Flip and let cook for 30 seconds-1 minutes.
  7. Plate and repeat for the remaining batter.
  8. Serve with favorite toppings and enjoy!

  • Category: Breakfast

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