A stack of Buckwheat & Pistachio Pancakes (Vegan & Gluten Free), topped with fresh diced mango, blackberries , coconut chips and maple syrup.

Buckwheat & Pistachio Pancakes (Vegan & Gluten Free)

  • Author:
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 8 1x
  • Category: Breakfast
  • Cuisine: Vegan and gluten free


Mango season is here! Look forward to breakfast with  these super healthy and tasty buckwheat pancakes topped with fresh mangoes, blackberries and coconut chips (V + GF)


  • 3/4 cup buckwheat flour
  • 1/4 cup brown rice flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1/3 cup unsweetened non dairy yogurt (we use So Delicious Unsweetened Cultured Coconut Milk)
  • 1 cup unsweetened coconut milk beverage (we use So Delicious)
  • 34 tbsp maple syrup
  • 1 tsp natural vanilla extract
  • 1/4 shelled pistachios, chopped
  • Sunflower or melted coconut oil for the skillet or griddle
  • Blackberries, diced mango, coconut chips and pure maple syrup to taste


  1. Combine buckwheat flour, rice flour, baking powder, baking soda and salt in a large bowl
  2. In a separate bowl, whisk together non dairy yogurt, coconut milk beverage and vanilla and mix until well combined
  3. Pour wet ingredients into dry and mix until just incorporated. Fold in chopped pistachios
  4. Using a paper towel or a pastry brush, coat the bottom of a skillet with oil. Place over medium low heat
  5. Pour about 1/4 cup of batter per pancake, spreading them slightly to for approximately 5 inch pancakes. Cook one and a half to two minutes per side
  6. Top with blackberries, diced mango and coconut chips and drizzle with maple syrup