Sink your teeth into these incredible buckwheat pancakes topped with fresh mangoes and blueberries, just in time for fresh mango season. Our buckwheat pancake recipe is gluten-free and vegan. And also delicious.
Skipping breakfast is a fast track to a miserable day. Most of us know that, mostly from experience. Researchers everywhere have explained the health benefits of starting each day with a healthy, hearty breakfast: people generally feel more energized and even end up consuming fewer calories during the day. Good enough reasons not to skip it, if you ask me! Try our buckwheat flour pancakes for the perfect start to your day. Are you skipping breakfast because you are doing Intermittent Fasting? Make these hearty pancakes for your first daily meal.
What is Buckwheat Flour?
Buckwheat flour is made from grinding the grains of the buckwheat plant. It's a relative of rhubarb but has nothing to do with wheat and it's a gluten-free grain. Grinding the kernels of this plant produces a nutty and versatile gluten-free flour perfect for making pancakes and other baked goods.
What Does Buckwheat Flour Taste Like?
This flour has a rich, intense nutty flavor popular in many countries around the world. Buckwheat flour can be a little bitter if used on its own, that's why we combined it with rice flour to make these pancakes.
Ingredients for Vegan Buckwheat Pancakes
- Buckwheat Flour: You may be able to purchase this flour at your local grocery store, but if you cannot find it, the flour can be ordered online.
- White Rice Flour: We chose to keep this pancake recipe gluten-free by adding rice flour, but you can also use all-purpose flour, whole wheat flour or any other whole grain flour if you don't need the recipe to be gluten-free.
- Spices: Salt, Ground Cinnamon, Ground Dry Ginger, Cardamom. This spice blend gives the pancakes incredible flavor.
- Light Brown Sugar: You may substitute dark brown sugar if that's all you have. You can reduce the amount of sugar added to the batter, but the results will not be as ours.
- Unsweetened Dairy-Free Yogurt or regular yogurt
- Unsweetened Plant-Based Milk: We used almond milk, but ou can use what you have available.
- Natural Vanilla Extract.
- Fresh or Frozen Blueberries: If you use frozen blueberries make sure they are thawed.
- Melted Coconut Oil or Vegetable Oil: To coat the skillet or griddle. You don't need much, especially if you are cooking with a non-stick surface.
- Mangoes: Fresh whole mangoes work the best.
- Fresh Blueberries: We love adding fresh fruit to any pancakes.
- Pure Maple Syrup. This is optional, add to taste for a little extra sweetness and flavor. Calories are calculated without maple syrup because the amount added will vary from person to person.
How to Make Buckwheat Pancakes
The recipe for these pancakes is super easy! In a medium bowl mix the dry ingredients separately from the wet ingredients in two bowls and then combine thoroughly. Fold in the fruit. Cook the pancakes in a non-stick pan just like you would regular pancakes -- flipping after they start to bubble. Top with mangoes, blueberries, and maple syrup.
Make sure you consult the recipe card at the bottom of this post for more specifics -- you can even print a copy to save for later.
Buckwheat Pancake Tips
- Combine buckwheat flour with another flour for the best buckwheat pancakes
- Use a paper towel or a pastry brush to coat the bottom of your non-stick skillet with oil. This makes it so easy and so much less messy! You may use unsalted butter or vegan butter if you prefer.
- Preheat your skillet until it makes water sizzle. The heated surface will make a much better pancake!
- Cook your pancakes until small bubbles form on top and flip to cook the other side
- Stir your pancake mixture often as you cook pancakes, so you get a smooth buckwheat pancake batter with no lumps.
Pancake Topping Variations
You can replace the mangoes and blueberries with any fruit you like. Try these.
- Passion Fruit
- Any Fresh Berries
In addition, you may love one of these topics on their own or in combination with fruit.
- Toasted Coconut Chips
- Pumpkin Seeds
- Sunflower Seeds
Making Gluten-Free Buckwheat Pancakes
Keep this recipe gluten-free by adding rice flour or an all-purpose one-for-one GF flour to your flour mixture. Using at least two different flours is will improve the texture and flavor of the pancakes.
What’s the Difference Between Regular Pancakes and Buckwheat Pancakes?
Both regular pancakes and Buckwheat pancakes are equally delicious. Regular pancakes are usually made with all-purpose flour, they have a mild taste, they are light in color, and are not usually gluten-free. Buckwheat pancakes, on the other hand, are darker in color, have a nuttier more intense flavor, and may or may not be gluten-free depending on the mix of flour that you choose. Buckwheat pancakes are usually made by mixing buckwheat flour and another flour.
Serving Buckwheat Pancakes
These pancakes combine some of the best things about many popular types of breakfast food: they're warm, comforting, and satisfying, with a touch of freshness from fresh mangoes and blueberries. Add coconut chips and maple syrup and make these vegan pancakes irresistible!! Once you try them, we're sure you’ll find a way to work them into your summer breakfast routine. If you have a favorite pancake topping, it will be fabulous on a stack of the buckwheat pancake recipe.
Vegan Buckwheat Pancakes
This recipe offers a delicious twist on the standard American breakfast fare. Most pancake recipes will include eggs, butter, and even buttermilk. We used plant-based milk and non-dairy yogurt and some warm spices instead. But, you will fall in love with these vegan buckwheat pancakes! A double win for those who are trying to maintain a gluten-free, vegan diet... And sure to be a hit for those who simply enjoy excellent breakfast food.
More Great Pancake Recipes
- Vegan Beet & Pumpkin Pancakes
- Savory Chickpea Flour & Scallion Pancake
- Vegan Whole Wheat Pancakes With Lemon Cashew Ricotta
- Corn pancakes with raspberry sauce
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about this recipe or do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.Print
Mango season is here! Look forward to breakfast with these tasty and healthy buckwheat pancakes topped with fresh mangoes and blueberries. Choose your own fruit topping and make it your own. Vegan and Gluten-Free.
- ½ cup buckwheat flour
- ½ cup white rice flour
- 1 tsp baking powder
- ½ tsp baking soda
- ⅛ tsp salt
- ¾ tsp ground cinnamon
- ½ tsp ground dry ginger
- ⅛ tsp cardamom
- ¼ cup plus 2 tbsp light brown sugar
- ⅓ cup unsweetened non-dairy yogurt
- 1 cup unsweetened plant-based milk
- 3 tsp natural vanilla extract
- 1 cup fresh or frozen blueberries. If you use frozen blueberries make sure they are thawed
- Melted coconut oil or vegetable to coat the skillet or griddle
- 2 mangoes, diced mango
- 1 cup fresh blueberries
- Pure maple syrup to taste
- Combine buckwheat flour, rice flour, baking powder, baking soda, salt, cinnamon, ginger, and cardamom in a large bowl
- In a separate bowl, whisk together yogurt, plant-based milk, and vanilla. Mix until well combined.
- Pour wet ingredients into dry and mix until just incorporated. Fold in the blueberries
- Using a paper towel or a pastry brush, coat the bottom of a non-stick skillet with oil. Place over low heat
- Pour about ¼ cup of batter per pancake, spreading them slightly to form approximately 4-inch pancakes. Cook until bubbles start forming on the surface, flip and cook on the other side. About one and a half to two minutes per side.
- Top with diced mango and blueberries and drizzle with as much maple syrup as you would like.
- You can use regular yogurt and milk for this recipe
- You can reduce the amount of sugar added to the batter, but the results will not be as ours.
- Calories are calculated without maple syrup because the amount added will vary from person to person
- You can replace the mangoes and blueberries with any fruit you like. You may add
- passion fruit
- Other topping suggestions:
- Toasted coconut chips
- Pumpkin seeds
- Sunflower seeds
This post was originally published on May 29, 2015. It has been updated with new images and additional information.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Serving Size: 1 pancake no syrup
- Calories: 111
- Sugar: 12.1
- Sodium: 96
- Fat: 1.7
- Saturated Fat: 0.7
- Unsaturated Fat: 0.5
- Trans Fat: 0
- Carbohydrates: 23.1
- Fiber: 1.9
- Protein: 1.7
- Cholesterol: 0
Keywords: Gluten-Free, kosher, healthy,