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Close up view of a stack of buckwheat pancakes

Buckwheat Pancakes with Mangoes and Blueberries


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.


  • 1/2 cup buckwheat flour
  • 1/2 cup white rice flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground dry ginger
  • 1/8 tsp cardamom
  • 1/4 cup plus 2 tbsp light brown sugar
  • 1/3 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


  1. Combine buckwheat flour, rice flour, baking powder, baking soda, salt, cinnamon, ginger, and cardamom in a large bowl
  2. In a separate bowl, whisk together yogurt, plant-based milk, and vanilla.  Mix until well combined.
  3. Pour wet ingredients into dry and mix until just incorporated. Fold in the blueberries
  4. Using a paper towel or a pastry brush, coat the bottom of a non-stick skillet with oil. Place over low heat
  5. Pour about 1/4 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.
  6. Top with diced mango and blueberries and drizzle with as much maple syrup as you would like.


  1. You can use regular yogurt and milk for this recipe
  2. You can reduce the amount of sugar added to the batter, but the results will not be as ours.
  3. Calories are calculated without maple syrup because the amount added will vary from person to person
  4. You can replace the mangoes and blueberries with any fruit you like.  You may add
    1. strawberries
    2. raspberries
    3. blackberries
    4. cherries
    5. peaches
    6. nectarines
    7. plums
    8. apricots
    9. passion fruit
    10. pineapple
    11. Kiwi
    12. Etc
  5. Other topping suggestions:
    1. pistachios
    2. Almonds
    3. Toasted coconut chips
    4. Pecans
    5. Pumpkin seeds
    6. Sunflower seeds
    7. Etc.

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,

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