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.
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.
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:
- naturally sweetened
- fluffy and light
- flavorful and nutritious
- contains plant-based protein and fiber
- satisfying and hearty
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.
- 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
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.
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!
Or top it with a nice dollop of my European-style vegan butter
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.
- 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
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.
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.
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.
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.