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    Home » Recipes » Breakfast & Brunch

    Vegan Multigrain Buckwheat Pancakes

    These flavorful vegan multigrain buckwheat pancakes and made with a spelt, oat and buckwheat flour. Naturally sweetened with maple syrup right in the batter, these are sure to make for a nutritious and satisfying breakfast any day of the week.

    JUMP TO RECIPE

    A head on image of a stack of pancakes on a pie plate on a breakfast table with a vase of flowers.
    an overhead image of a stack of pancakes on a pie plate with maple syrup and bowl of berries off to the side.

    Nutritious Buckwheat

    Unlike it's name, buckwheat isn't a true grain (or wheat). It is a grain-like seed or pseudo-cereal that is used like grain without being a true grain. It is often sold whole and hulled as buckwheat groats, or as flour.

    The first time I tried buckwheat, I wasn't a big fan; the taste is a little too intense 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 and adds lots of nutrition, protein, and fiber.

    a head on image of a stack of pancakes on a pie plate sitting next to a window.

    Why you'll love this recipe

    You would never guess that these super fluffy vegan multigrain buckwheat pancakes are actually somewhat nutritious because they taste just like conventional diner-style flapjacks. They're also very simple to make. This recipe is:

    • vegan
    • dairy-free
    • naturally sweetened
    • fluffy and light
    • flavorful and nutritious
    • contains plant-based protein and fiber
    • satisfying and hearty
    a head on image of a stack of multigrain pancakes on a pie plate with a fork off to the side.

    What you'll need

    The ingredient list for this recipe is fairly simple and I've included substitutions as well. Measurements can be found in the recipe card below.

    • Sprouted spelt flour - you could also use whole wheat flour, although I prefer the taste of spelt in this recipe.
    • Oat flour - homemade or store-bought is fine.
    • Buckwheat flour- again homemade or from your favourite brand.
    • Baking powder - this will help the pancakes rise and stay light and fluffy.
    • Salt
    • Unsweetened almond milk - or use any plant-based milk you like
    • Olive oil - or any neutral flavoured vegetable oil.
    • Maple syrup - or liquid honey or agave syrup will work.
    • Apple cider vinegar - this helps activate the baking powder to get lift and fluffiness in the pancakes.
    • Vanilla extract
    a double image of an overhead shot inside a vitamix container and another image of a ceramic bowl with a whisk.
    a person whisking ingredients in a cermaic bowl with a small child off to the side.

    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, too. Simply add whole rolled oats or 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.

    a head on image of a person pouring maple syrup onto a stack of pancakes with a vase of flowers off to the side.

    How to make this recipe

    First, add the flours and other dry ingredients to a large mixing bowl. In a medium bowl, combine the almond milk, olive oil, maple syrup, apple cider vinegar and vanilla. Then add the wet ingredients to the flour mixture and stir just until combined. Let the batter rest for 10 minutes.

    Meanwhile, preheat a large skillet with olive oil and heat for a few seconds, then drop the batter onto the hot skillet.

    Cook for about 2-3 minutes or until the edges start to turn golden and several bubbles break on the surface. Flip and cook another minute or until golden. Repeat with the reaming batter. Then serve them with any topping you desire.

    Tips to make this recipe

    • Don't over mix the batter- a few lump in the final mixture are fine. Over-mixing will make the batter gummy and result in less than stellar pancakes.
    • Use fresh flours - flours can go rancid after time because of their natural oils; be sure to use fresh flour. I have listed instructions below if you want to make your own buckwheat or oat flour.
    • Drop the batter into a hot skillet - this will help the pancakes rise and stay fluffy!
    a portrait view of a stack of buckwheat pancakes on a plate next to a window with flowers.
    overhead view of a plate of pancakes on a table with a chair, tablecloth, fresh berries and maple syrup.

    More recipes

    Vegan and Gluten-free Oat and Quinoa Waffles

    Fluffy Vegan Spelt Pancakes

    Vegan apple spice baked oatmeal

    Or top it with a nice dollop of my European-style vegan butter

    Multigrain Pancakes- The Simple Green
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    Vegan Multigrain Buckwheat Pancakes

    These flavourful and fluffy vegan multigrain buckwheat pancakes are made with spelt, oat and buckwheat flour. Naturally sweetened with maple syrup right in the batter, these are sure to make for a nutritious and satisfying breakfast any day of the week.

    Course Breakfast
    Cuisine American
    Keyword vegan buckwheat pancakes, vegan multigain pancakes
    Prep Time 10 minutes
    Cook Time 5 minutes
    Resting time 10 minutes
    Total Time 25 minutes
    Servings 4 people
    Calories 389 kcal
    Author Heidi Richter

    Ingredients

    • 1 cup sprouted spelt flour
    • ½ cup oat flour*
    • ½ cup buckwheat flour*
    • 3 teaspoon baking powder
    • ¼ teaspoon salt
    • 2 cups unsweetened almond milk
    • 2 tablespoon olive oil + more for cooking
    • ¼ cup maple syrup
    • 2 teaspoon 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 center 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 rest for 10 minutes.

    2. Meanwhile, preheat a large skillet over medium heat. Add 1 tablespoon 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.

    3. Cook for about 2-3 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.

    Recipe Notes

    You can make your own buckwheat and oat flour; simply add whole buckwheat groatsrolled 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.

    Nutrition Facts
    Vegan Multigrain Buckwheat Pancakes
    Amount Per Serving
    Calories 389 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 1g6%
    Polyunsaturated Fat 2g
    Monounsaturated Fat 7g
    Sodium 330mg14%
    Potassium 509mg15%
    Carbohydrates 61g20%
    Fiber 7g29%
    Sugar 14g16%
    Protein 9g18%
    Calcium 329mg33%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet. This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.

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    About Heidi Richter

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

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    Hi! I'm Heidi, the recipe developer, gardener, and photographer behind The Simple Green. I specialize in simple and seasonal plant-based recipes, both sweet and savory!

    Learn more about me.

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