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Home » Vegan Multigrain Buckwheat Pancakes

April 7, 2018

Vegan Multigrain Buckwheat Pancakes

A head on image of a stack of pancakes on a pie plate on a breakfast table with a vase of flowers.

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!

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an overhead image of a stack of pancakes on a pie plate with maple syrup and bowl of berries off to the side.
a head on image of a stack of pancakes on a pie plate sitting next to a window.
a person whisking ingredients in a cermaic bowl with a small child off to the side.
a head on image of a stack of multigrain pancakes on a pie plate with a fork off to the side.

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.

a head on image of a person pouring maple syrup onto a stack of pancakes with a vase of flowers off to the side.
a double image of an overhead shot inside a vitamix container and another image of a ceramic bowl with a whisk.
Multigrain Pancakes- The Simple Green

Multigrain Pancakes- The Simple Green
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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!

Course Breakfast
Keyword pancakes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.

Recipe Notes

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.

Multigrain Pancakes- The Simple Green

About Heidi Richter

Heidi is the recipe developer, food photographer, and organic gardener behind The Simple Green. She fuels her passion for food, gardening and photography with copious amounts of matcha tea.

Previous Post: « Creamy Sweet Potato Soup with Red Lentils & Hemp Hearts [Dairy Free & Gluten Free]
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About

a portrait of Heidi Richter the author of The Simple Green.Hi! I'm Heidi, the recipe developer, organic gardener,  photographer, and West coast dweller behind The Simple Green. Here you will find simple and delicious recipes inspired by the magic of seasonal plant-based ingredients.

Nourish simply & eat well!

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