These vegan multigrain buckwheat pancakes are fluffy and made with the nutrition of spelt, oat and buckwheat flour. Sweetened with maple syrup right in the batter, these are sure to make for a nutritious and satisfying breakfast any day of the week. Eat them warm with a dollop of easy European style dairy-free butter!
The first time I tried buckwheat, I wasn’t a big fan; the taste is a little too “floral” on it’s own for my liking, but I eat it because it’s a nutritious. So, you might be wondering why I’ve chosen to make it a part of this recipe? Because it’s completely undetectable
You would never guess that these super fluffy vegan multigrain buckwheat pancakes are actually somewhat nutritious and taste just like conventional diner-style flapjacks. They’re also very simple to make.
Making your own Oat and Buckwheat Flour
Oat flour and buckwheat flour can be purchased at most local grocers, however, they’re also very easy to make a home. Simply add whole rolled oats/buckwheat groats to a high powered blender and blend on high until you have a fine, flour-like consistency; make plenty and store it in an air tight container for later.
I’m really happy with how this recipe turned out after so many tests to get that perfect pancake texture: light, fluffy, yet high in fiber and totally vegan-friendly. I really hope you love these vegan multigrain buckwheat pancakes as much as I do. Oh, and while they’re nice and hot, top them with a dollop of European style dairy-free butter and watch it melt just like in all your breakfast-y dreams.
VEGAN MULTIGRAIN BUCKWHEAT PANCAKES
Enjoy these fluffy, light-as-cloud pancakes with the nutrition of spelt, oat and buckwheat flour. Sweetened with maple syrup right in the batter, these are sure to make for a nutritious and satisfying breakfast any day of the week. Eat them warm with a dollop of easy European style dairy-free butter!
- 1 cup sprouted spelt flour
- ½ cup oat flour*
- ½ cup buckwheat flour*
- 3 teaspoons baking powder
- ¼ teaspoon salt
- 2 cups unsweetened almond milk
- 2 tablespoons olive oil + more for cooking
- ¼ cup agave syrup or pure maple syrup
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
In a large bowl sift together the flours, baking powder and salt and make a well in the centre of the mixture. In a medium bowl combine the almond milk, olive oil, maple syrup, apple cider vinegar and vanilla extract and whisk until well incorporated. Add the wet ingredients to the flour mixture and stir just until combined. Let the batter sit for 10 minutes.
Meanwhile, heat a large skillet over medium. Add 1 tbsp olive oil and heat for a few seconds, then drop ¼ cup of the batter onto the hot skillet. The batter should sizzle when it hits the pan and spread quite evenly on it's own, however I usually help it along with a back of spoon so it forms a nice round. Cook for about 3 minutes or until the edges start to turn golden and several bubbles break on the surface. Flip and cook another minute or until golden. Serve right away with desired toppings. Try a dollop of easy European style dairy-free butter.
You can make your own buckwheat and oat flour; simply add whole buckwheat groats/rolled oats to a high speed blender and blend on high until you have a fine flour-like texture. Store in an airtight container in the pantry until ready to use.