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Buckwheat pancakes

These fluffy buckwheat pancakes are versatile and delicious. Take this recipe and make it your own.
Prep Time 10 mins
Cook Time 14 mins
Total Time 24 mins
Course Breakfast
Servings 7 pancakes


dry ingredients

  • 1 cup buckwheat flour about 150 grams
  • 1 tsp baking powder
  • 2 tbsp unrefined cane sugar or sweetener of choise
  • 3/4 tsp cinnamon (optional)

flax egg

  • 1 tbsp ground flex seed ground
  • 2 tbsp water

vegan butter milk

  • 1 1/4 cup plantbased milk About 270 ml
  • 1/2 tsp lemon juice
  • 1 tsp vanilla extract


Flax egg

  • To create the flax egg combine 1 tbsp ground flax seed with 2 tbsp water and let it rest for 5 minutes.

vegan buttermilk

  • To make the buttermilk you need to combine the lemon juice* with the non dairy milk of your choosing. When u let this rest for 5 to 10 minutes it will start to curdle a bit, this is when the buttermilk is done. You can also already add the vanilla extract to the milk.


  • In a bowl mix all the dry ingredients until everything is mixed well.
  • Now add the flax egg and the buttermilk and whisk everything together until you get a smooth batter.
  • Add a small amount of coconut oil to a non stick pan and spread it out with a paper towel. Turn your heat to medium and wait until the pan gets hot and add the batter to the pan, now put the heat to medium/low. The moment the top of the pancake gets a bit dry flip it carefully and cook for another minute. Now all thats left to do is to dress up your pancakes whichever way you like.


* if you do not have any lemon juice you can also use white or apple cider vinegar.