I may have mentioned it before: I’m a little obsessed with porridge. Classic porridge, vegan porridge, overnight porridge — I love them all. But pancakes hold a special place in my heart. They’re the perfect cozy weekend breakfast, and they work well during the week too.
These gluten-free, vegan buckwheat pancakes — inspired by a popular recipe — are surprisingly simple and delicious. They come together with a few wholesome ingredients and turn out soft and flavorful every time.
Gluten-free pancakes for a nutritious breakfast
I’ll be honest: whenever I find a dessert or breakfast recipe that claims to be both gluten-free and vegan, I approach it with a bit of skepticism. Vegan and gluten-free baking can be tricky because some ingredients, like eggs, have unique functions — they add structure, moisture and creaminess. Replacing them often changes texture and behavior in the oven or on the griddle.
That said, it’s definitely possible to make tasty vegan and gluten-free recipes if you understand which ingredients to use and how they interact. I was skeptical the first time I tried a buckwheat pancake recipe I came across, worried the result would be flat or dense. To my surprise, they turned out light, soft and very satisfying.
These pancakes are also a smart choice for kids: they provide energy and nutrients while staying tasty and approachable. Serve them with fresh berries, a drizzle of maple or agave syrup, or a spoonful of yogurt if you’re not keeping the recipe strictly vegan.
FAQs — Questions about buckwheat flour
When a recipe calls for a flour that isn’t wheat, I usually do a little research to understand its flavor and how it behaves in baked goods. Buckwheat flour is a great example: it’s nutritious but can feel unfamiliar if you haven’t used it before.
Buckwheat flour has a pronounced, slightly bitter flavor with a toasty note. If you’re new to it and don’t need to avoid gluten, try using it progressively alongside wheat flour to get used to the taste.
Yes, in some recipes like pancakes you can replace wheat flour 100% with buckwheat flour. In other baked goods (muffins, quick breads) it often works better combined with other flours or binders. If you have celiac disease, be sure to use certified gluten-free buckwheat flour.
Compared to pancakes made with refined 00 or all-purpose flour, buckwheat pancakes generally offer more fiber and minerals. That said, portion size matters: eating large quantities of any pancake won’t be ideal. Enjoy them in moderation as part of a balanced diet.
A simple approach — three essential steps
Making these pancakes is straightforward and can be reduced to three main steps:
- Grind the almonds (or use almond flour) together with buckwheat flour, then add baking powder and a pinch of salt.
- Blend the banana with plant milk and vanilla until smooth.
- Combine the wet and dry ingredients into a creamy batter, then cook on a hot pan.
If you want to make it even easier, put all the ingredients in a blender, blend until smooth and pour the batter directly onto the skillet. It’s a great lazy option that still delivers on texture and flavor.
What are you waiting for? Time to cook!
If you try this recipe, a five-star rating would make me very happy! 🙂
If you make this recipe or create your own version, tag me on Instagram @roberta.dallalba or send me a direct message — I love seeing your photos!
BUCKWHEAT GLUTEN-FREE PANCAKES
A healthy, tasty breakfast: vegan, naturally gluten-free buckwheat pancakes.
Prep: 5 minutes | Cook: 10 minutes | Total: 15 minutes
Servings: 2 people | Author: Roberta
Ingredients
- 100 g buckwheat flour
- 37.5 g almond flour or peeled whole almonds*
- 1 teaspoon baking powder
- Pinch of salt
- Half a ripe banana
- 150 g plant-based milk
- 1 teaspoon vanilla extract
- Fresh berries to serve
*If using whole almonds, grind them finely in a blender before mixing with the buckwheat flour.
Instructions
- Prepare a blender or food processor and a non-stick skillet.
- Pulse the almonds (if using whole) together with the buckwheat flour until you have a fine powder. Stir in the baking powder and a pinch of salt, then transfer to a bowl and set aside.
- In the same blender, combine the banana, plant milk and vanilla, and blend until smooth.
- Pour the wet mixture into the dry ingredients and stir until the batter is creamy and homogeneous. Let it rest for a minute if it looks too thick.
- Heat a skillet over medium heat and lightly oil it. When hot, spoon two to three tablespoons of batter per pancake onto the pan. Cook until bubbles rise on the surface, then flip and cook the other side until golden.
- Repeat with the remaining batter. Serve warm with maple or agave syrup (or honey if not vegan) and top with fresh berries.
Tips: You can make this even simpler by putting all ingredients into the blender and blending directly, then cooking the mixture. If you prefer a milder flavor, mix buckwheat flour with a neutral gluten-free flour.