Pancakes are a staple breakfast food that can easily be made vegan. But even plant-based pancake recipes are usually loaded with sugar and oil, and because they are often made with all-purpose flour, they are relatively low in nutrients.
I wanted to make a delicious, nutrient-dense vegan pancake recipe that used as little oil and sugar as possible.
These vegan buckwheat almond flour pancakes do just that. The all-purpose flour is replaced with high-fiber, low-carb, nutrient-dense buckwheat flour and almond flour. The batter is entirely oil-free and is sweetened with just a small amount of coconut sugar.
I originally tried to use just buckwheat flour, but I was not a fan of the resulting grainy texture of the pancakes. Because fine almond flour results in a more cake-like texture, the combination of these flours balanced the texture perfectly.
- Buckwheat Flour: This pseudo-cereal is high in fiber and protein, perfect for jumpstarting your day
- Almond flour: high in healthy fats and very low carb
- Baking Powder: helps the pancakes rise for a fluffy texture
- Flax Egg: great source of omegas and helps bind the ingredients together
- Coconut Sugar: a natural, minimally processed sweetener that won’t result in blood sugar spikes
- Cinnamon: flavor
- Vanilla Powder: I prefer vanilla powder to vanilla extract because it is less processed and better retains its flavor after cooking
Fruit is my topping of choice when it comes to these vegan almond buckwheat flour pancakes. It’s a wonderful natural sweetener, and topping your pancakes with fruit can help reduce the amount of syrup you need.
Fresh fruit is great if you have some on hand, but I love to use frozen fruit because it’s cheaper, and when baked in the oven, it breaks down and has a jam-like texture. I like to think of it as a healthy compote without any added sugar or starch.
If you use frozen fruit as a topping, just place some in an oven-safe glass container, and bake at 325° for 10 – 15 minutes while you make the pancakes.
My favorite fruit toppings:
- Strawberries (the almond flour and strawberry combination reminds me of strawberry shortcake)
Syrup is a necessary topping for pancakes, but I try to use it sparingly not to negate the health benefits of these pancakes.
Nuts and Seeds
Adding a crunchy texture to these spongy pancakes rounds out the dish. Nuts and seeds do just that, and they make these already healthy pancakes even more nutrient-dense. Add just one or use a combination!
My favorite nuts and seeds to add:
- Slivered Almonds (dry toasted)
- Hemp Seeds
- Blended Walnuts
Vegan Buckwheat Almond Flour Pancakes
- cast iron skillet optional
- nonstick pan optional
- griddle optional
- 1/2 cup buckwheat flour
- 1/2 cup almond flour
- 2 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1 tsp cinnamon
- 1/2 tsp vanilla powder or substitute 1 tsp vanilla extract
- 2 tbsp coconut sugar
- 1 cup water
- 1 tbsp ground flaxseeds
- 2 1/2 tbsp warm water
Make the Flax Egg
- Place water in a microwave-safe dish and microwave for 5 seconds or until warm. Add ground flaxseeds and stir. Let this mixture sit while preparing the other ingredients.
- Add all dry ingredients into a mixing bowl and stir until well combined.
- Add water and the flax egg and whisk until combined, but don't overmix. You want to leave some lumps in the batter.
- Heat a cast iron skillet, non-stick pan, or griddle on medium heat.
- Add small dollops of pancake batter (1/4 cup for small pancakes, 1/3 cup for medium pancakes). Spread the batter so it makes a circle, but don't spread it too thinly.
- Flip the pancakes when the edges are cooked and appear dry. (This usually takes about 5 minutes.) Cook for about 2–3 minutes on the other side, as the pancakes will be mostly cooked before flipping
- Finish with your favorite toppings, like maple syrup, fruit, or slivered almonds!