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pouring maple syrup over pancakes

Vegan Buckwheat Pancakes {GF, DF}

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 5 5" pancakes 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


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 flaxseed
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1 tbsp coconut oil (for coating the pan)


  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 powder, flaxseed, 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!


  • Serving Size: 1 pancake
  • Calories: 156
  • Sugar: 10.3 g
  • Sodium: 161.8 mg
  • Fat: 3.1 g
  • Carbohydrates: 30.4 g
  • Protein: 4.1 g
  • Cholesterol: 0 mg

Keywords: vegan buckwheat pancakes, buckwheat pancakes, healthy buckwheat pancakes