Vegan Buckwheat Almond Flour Pancakes

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
  • Salt
  • Water



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:

  • Raspberries
  • Strawberries (the almond flour and strawberry combination reminds me of strawberry shortcake)
  • Blueberries

Maple Syrup

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

Vegan Buckwheat Almond Flour Pancakes

Prep Time 15 mins
Cook Time 15 mins
Course Breakfast
Cuisine American-Inspired
Servings 5 medium pancakes
Calories 200 kcal


  • 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

Flax Egg

  • 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.

Pancake Batter

  • 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!


Makes about 5  medium pancakes (1/3 cup scoops) or 8 small pancakes (1/4 cup scoops).


Calories: 200kcalCarbohydrates: 19gProtein: 7gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 385mgPotassium: 83mgFiber: 4gSugar: 4gVitamin A: 1IUVitamin C: 0.02mgCalcium: 205mgIron: 2mg
Keyword vegan almond flour pancakes, vegan buckwheat pancakes, Vegan pancakes, vegan vuckwheat almond flour pancakes
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