Fluffy Buckwheat Pancakes with Blueberry Sauce

Fluffy Buckwheat Pancakes with Blueberry Sauce

 

 

Words cannot even describe how excited I am to share this recipe with you all. I have finally perfected a basic gluten-free vegan pancake recipe! If you have followed me for a while you might have noticed that I have uploaded a few pancake recipes already. Heck, I even have a separate pancake category! The only thing I was not pleased with on my previous ones was the texture. They are all a bit too heavy for my liking, though they taste absolutely delicious. Still, I really wanted to make pancakes that were more similar to the typical American pancakes in both taste and texture. Some other requirements was that it should be very low in fat.

 

I never use processed oils of any kind but some of my other recipes contain nuts and/or seeds, which is something I wanted this recipe to be without. If you have a nut allergy this recipe is perfect for you, as long as you use a plant-based milk not made from nuts (such as oat or rice milk)

 

Fluffy Buckwheat Pancakes with Blueberry Sauce

 

My mission to make these magical pancakes started… horribly. I went along with my habits and used oat flour as the main flour. This produced tasty but very heavy pancakes that stuck to my pan like crazy. Considering how amazing my non-stick pan is, I though that this would be impossible but apparently not. Learn from my mistakes and do not attempt to make this using oat flour. Needless to say, the first batch was a no-go.

 

Second try was pure perfection. Fluffy and sweet (but not too sweet) pancakes, perfect for weekend morning breakfasts. Seriously, if you serve this for breakfast to a bunch of omnivores they will not even be able to tell that it is vegan. Just remember to make plenty of blueberry sauce since it goes very quickly. If you want to be really fancy, go ahead and make some Raw Vegan Cashew Cream next to this as well. Your friends will love you for all eternity.

 

Speaking of toppings, who needs refined syrup anyways when you can drown the pancakes in a sugar-free homemade blueberry sauce? 

 

Fluffy Buckwheat Pancakes with Blueberry Sauce

 

Gluten-Free Vegan Buckwheat Pancakes

makes 10-15 thick pancakes

Ingredients:

  • 2 cups homemade almond milk (or other dairy-free milk)
  • 1 1/2 cup buckwheat flour *
  • 1 cup dates, pitted
  • 2 tsp vanilla essence
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • juice from 1/2 lemon, optional but recommended

Blueberry sauce:

  • 2 cups frozen blueberries (preferably organic)
  • 1/2 cup dates
  • 1/3 cup water (more if needed)

 

Directions:

1. In a large mixing bowl, whisk together all of the dry ingredients. Place the dates, 1 cup of almond milk, lemon juice and vanilla essence in a high-speed blender/food processor and blend until you have a smooth paste. Stir this mixture in with the dry ingredients and remaining 1 cup of almond milk until you have a relatively thick batter. 

2. Heat up a non-stick pan on medium heat before pouring in about 1/4 cup batter per pancake. When the pancakes has started to firm up on the upward-facing side, flip around and cook on the other side until they are a deep 
golden color. It is very important that you do not have a too high heat, as this will result in burnt and/or uncooked pancakes. Place the pancakes on a plate and place a towel on top to retain the heat. Repeat until all of the batter has been used.

3. While that is cooking we are going to make the blueberry sauce. Simply add all of the ingredients listed into a medium-sized pot and bring to a simmer. When the blueberries are no longer frozen (and the dates are soft enough to be blended) grab a hand-blender or transfer sauce to a regular blender, and pulse until properly combined. Pour this into a jar and set aside.

Now simply drizzle the sauce on to the pancakes, garnish with a handful of additional blueberries and enjoy!

 

Fluffy Buckwheat Pancakes with Blueberry Sauce

Fluffy Buckwheat Pancakes with Blueberry Sauce

 

Updated notes:

  • Turns out in a lot of foreign countries, regular buckwheat flour is a lot heavier and dark grey in colour. That would not be recommended for this recipe. Look for a brand that looks off-white in colour.
  • You might be able to substitute the buckwheat flour for a different one, such as brown rice flour. I cannot vouch for the result myself but some readers have tried it and apparently it worked perfectly!

 

Enough of my ramblings, enjoy your pancakes!

Comments

  1. Daniela Rosito says

    Oh God I made these today for dinner ( why not it’s national pancake day, and well, they’re pancakes!) and they came out amazing! The first time I made vegan pancakes they came out horrible, but this recipe really worked. Love your blog!

  2. says

    I just made these with chocolate chips and they came out so amazing!! I was wondering why my buckwheat flour was so dark in color…I use arrowhead mills organic flour what kind do you use?

    Also, do you use homemade almond milk? I used store bought and was wondering if this recipe would work as well with homemade almond milk being that the water content in the homemade stuff is usually alot higher. What do you think ?

  3. Andie says

    I just made these with the dark buckwheat flour and they came out amazing! ;) love this, thank you for posting!!!

  4. Mary Janiczek says

    Any idea if these freeze well? I’m thinking about making a big batch and freezing them for busy mornings.

  5. Irene says

    We made these with just 3/4 cup dates and a tablespoon of arrowroot starch. They were sooooooo good with blueberries and pineapple bits cooked in. We brought the dry ingredients mixed together and the wet ingredients blended together in two containers. Stirred them up and cooked them on a cast iron griddle in the middle of the woods. Best camping food ever!

  6. bananama says

    Hey, I was really looking forward to making these pancakes and wanted to surprise my mom with them, since she looooves buckwheat. But.. I can’t imagine what went wrong, it was impossible to flip them in the pan, they kept falling apart!:(
    Apart from that the batter was delicious! Tasted a bit like a cookie:D

  7. Emily says

    My daughter can’t have anything sweet, so dates and raisins are out. Can I use Granny Smith apple sauce instead?

  8. Emily says

    Also, can I bake them instead of cooking on the pan? I make almond butter pancakes with apple sauce and cook them in the oven and they are fabulous!…but, we just realized that because of her yeast overgrowth she’s sensitive to eggs, that’s why I love the looks of this recipe! …but the dates are an issue and if I were able to bake them, it makes the process faster and easier.

  9. Wendybird says

    very, very yummy pancakes! Already made them twice! This is now my go-to pancake recipe. Thanks for posting!

  10. annyoed says

    Followed to recipe perfectly but mine turned out awfully. Really hard to flip and tasted bland. Annoyed at the waste of ingredients considering im 17 and on a student budget.

  11. daniel says

    tried making these substituting rice flour/kamut/potato/sorghum flour blend and it turned out horrible. i dont know why just using buckwheat flour would be any better but it was just a gloopy gloppy mess when i tried to cook them. is there something about buckwheat flour that would make this work better? im confused

  12. daniel says

    im also not very stoked about the waste of all these ingredients. i cant imagine how this recipe would work for anyone else.

  13. daniel says

    tried tweaking the recipe a bit. no luck. the center of the pancake is just mush and will not cook into a “cake” like consistency. i have no idea how you make this recipe work. do you have to be a girl for the batter to respond positively? perhaps a witch with magical powers? there is no “binder” ingredient in this recipe so i dont see how it even possibly work anyways. its like trying to cook a smoothie and make it a pancake. i want a refund for my wasted nut milk, i even made that part from scratch too so it wasnt cheap. enlighten me please

  14. Claire says

    Like several of the others mine turned out AWFUL! I followed the recipe to a “T”, including the fresh squeezed lemon juice. The date mixture in the food processor came out more watery than pasty, so i couldn’t add all of it to the flour (I added a little at a time until it was a thick batter, as described; if I’d added it all it would’ve been more like a soup than pancake batter). Also I had the same trouble as the others with them sticking to the griddle. I added a ton of coconut oil, tried turning the heat down to low from medium, but nothing helped. Total waste of my morning :( NOT RECOMMENDED.

    • says

      Aw, I’m sorry to hear that! I think I might know what the problem is for those it went wrong for might be though. In some countries buckwheat flour is sold in two types: one grainy grey-looking one (sometimes labeled wholegrain?) and one finer whitish coloured. It is vital that you use the white one! Otherwise they won’t stick together at all! In Norway the wholegrain one is the white one, which is where the confusion comes in :/

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