Vegan, Gluten-Free Buckwheat Pancakes

Ever since last summer when I was at the Old Forge Library for a food event and found out that buckwheat has a long history in the Adirondacks, I have been playing around with different recipes featuring it. This vegan, gluten-free buckwheat pancake recipe is one of my favorites!

I’ve made this vegan and non-vegan and I prefer it vegan, because for some reason they come fluffier. I use banana as my egg replacement in this recipe. It does add a slight banana taste, but it’s not too strong.

Vegan, Gluten-Free Buckwheat Pancakes
by Michelle Maskaly, The Adirondack Chick

1 cup Arrowhead Mills Organic Buckwheat Flour
1 teaspoon baking powder
2 tablespoons Madhava Organic Coconut Sugar
1/2 teaspoon salt
1 banana {very well mashed}
1 cup So Delicious Original Coconut Milk
2 tablespoons Trader Joe’s Organic Coconut Oil, melted

Preheat an electric skillet to 375 degrees. 

In a bowl, whisk together the buckwheat flour, baking powder, sugar and salt.

One-by-one add the banana, milk and melted coconut oil, whisking the batter well after each addition.

Wipe the skillet with a little vegan butter, or shortening.

Using a 1/4 measuring cup drop the pancake mix onto the skillet gently shaking it up and down to spread the batter out, because it will be slightly thick. 

Cook about a minute on each side, turning when the sides look mostly cooked.

Top with Adirondack maple syrup, and enjoy!

9 thoughts on “Vegan, Gluten-Free Buckwheat Pancakes

  1. These were amazing!!!
    Tried them this morning, so delicious. We added wild blueberries and ate the whole batch between the two of us.

  2. Could not flip them without getting them to stick. The pan was non-stick and greased with Earth Balance. Also tried coconut oil in the pan. What am I doing wrong? Ended up with a big pile of (good-tasting) mush…

    1. I have some ideas for why your pancakes stuck. First and most likely, temperature – either too hot or too cold. If your pan is too hot, the bottom will brown before the rest cooks through. This results in a wet, flimsy cake that will kind of stick and kind of fall apart. Buckwheat needs a little more time than some other flours, which means that it won't tolerate a very high temp that might burn it before it's done cooking. If your pan is too cold, it won't develop that nice brown crust that allows it to release from the pan. You'll get a thoroughly cooked but neither brown nor crusty result. To figure out where you were on the spectrum, remember back to when you were making the cakes and think about the browning on the bottom vs. getting cooked through the middle experience.

      Related to the too-hot pan is just not cooking it long enough for it to set up before flipping, though this can happen at any temperature.

      Another thing that may be going wrong is your pan. How old and how well made is it? Most non-stick degrades very quickly, becoming less effective and also releasing dangerous chemicals into the air. If you've ever used the pan on way-too-high heat, you've damaged your coating. If you've ever heated the pan dry (without a light coating of oil or some liquid in it) you've damaged the coating and likely breathed some bad stuff it released. You might not see this damage the way you can see the damage that happens when your roommate uses metal utensils on it and leaves visible scratches, but it's there. Nonstick coatings all degrade over time, forcing you to buy pan after pan after pan.

      The safest and longest lasting non-stick is a well seasoned cast iron skillet. It requires proper care, but it's worth it. The second best is anodized – the non-stick is built into the metal, instead of sprayed on. More expensive, but easier care.

      A good cast iron skillet will last the rest of your life, and only costs $15 – $30. I'm not talking about the enamel coated casseroles like Le Creuset (though those are amazing too for lots of purposes.) I'm talking about a plain black uncoated iron skillet like your great-grandmother used to use. Season it properly before first use by baking on a coating of oil, and reseason periodically. There are detailed instructions online. Treat it well, and you will pass it on to your grandchildren.

      You can also get cast iron griddles that go over two burners on your stove for making lots of pancakes at once. Very worth it.

      Good luck, and try these cakes again! They're tasty!

  3. Great baseline recipe for buckwheat, helped me throw some together for a guest. I dropped the oil, subbed a little more coconut/almond milk instead, and upped the baking powder a tad. Definitely gotta let 'em cook though; at least a minute per side, otherwise you get mush on the inside. Thanks for posting this!

  4. These came out awesome!
    I left out the coconut oil and made them with buckwheat and barley flour, perfect breakfast for a vegan girl like me, thanks for the recipe!:)

Leave a Reply

Your email address will not be published. Required fields are marked *