Main image of Fabulously Healthy Buckwheat Pancakes

Fabulously Healthy Buckwheat Pancakes

25 min

Breakfast

10 ingredients or less

One-bowl / one-pot

Freezer-friendly
These nutrient-packed buckwheat pancakes are a weekend ritual for us. It's as simple as mixing all the ingredients in one bowl, cooking them up, and then lathering them with your favourite pancake toppings!

pancakes

Total

25 min

Prep

5 min

Cook

20 min

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Ingredients

  • 2
    ripe bananas
  • 1 Tbsp (7 g)
    ground flaxseeds
  • 1 cup (240 mL)
    unsweetened soy milk*
  • 1 cup (120 g)
    buckwheat flour
  • 1 tsp (5 g)
    baking powder
  • 1 tsp (3 g)
    ground cinnamon
  • 1 tsp (5 mL)
    pure vanilla extract
  • ¼ tsp
    salt
  • ¼ tsp
    pumpkin pie spice (optional)

Optional toppings

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Directions

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  1. Mash bananas in a large bowl. Add all of the remaining ingredients and stir until well combined.
  2. Preheat a large pan over medium heat. Add a bit of coconut oil to the pan to prevent sticking.
  3. Dollop spoonfuls of batter into the pan, using the back of your spoon to shape the batter into round pancake shapes.
  4. When lightly golden on the bottom, flip, and let cook on the other side.
  5. Add desired toppings, and enjoy!

Notes

  • * Nutrition tip: aim to use plant-based milk that is fortified with calcium. You may notice in the video we mentioned using ¾ cup of plant-based milk, but after having made this pancake recipe time and time again, I've found that a full cup results in a smoother batter consistency.

Storage

  • Best if enjoyed the day they are made, but they also freeze well with parchment paper in between each pancake so they don’t stick together. If frozen, enjoy within 1 month.
  • Simply pop in the toaster or oven to defrost and enjoy.
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Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 27%

• buckwheat flour

Proteins 28%

• ground flaxseeds

• unsweetened soy milk

Fruits & Veggies 45%

• ripe banana

Calcium

• unsweetened soy milk

Fat

• ground flaxseeds

• refined coconut oil

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Weronika - June 22, 2021, 8:04 a.m.

It was soooo good! I used almond milk instead of soi (allergies make being vegan hard haha) added chopped dark chocolate and 1/2 tsp of tahini to the batter simply because I can’t fully follow a recipe for the life of me ;)

PUL Team - June 24, 2021, 5:33 a.m.

Hi Weronika - we're so glad you enjoyed the pancakes! Always fun to add our own twists to recipes 😃

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Jamie Ngo - June 14, 2021, 7:41 p.m.

These pancakes are specially bomb with stewed berries! Thank you PUL family!

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Asma - June 13, 2021, 9:18 a.m.

Simple and tastes great!

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Sam - May 18, 2021, 11:55 p.m.

Such a simple yet flavorful recipe!! I just have a question... can we store the leftover batter in the refrigerator?

PUL Team - May 22, 2021, 7:23 a.m.

Hey Sam! We haven't tested it out but we imagine you could store the batter in an airtight container in the fridge for around 2 days. It probably would be best to give it a good stir before using it. Let us know how it goes if you give it a try 🤗

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Rita - May 16, 2021, 3:13 p.m.

Hello
First time trying this one, I added frozen blueberries on one side before flipping, I was delicious!
Thank you 😊

PUL Team - May 17, 2021, 4:09 a.m.

Such a lovely idea to add blueberries to the pancakes, Rita! Thank you sharing 😃

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lara - May 13, 2021, 1:55 p.m.

I'm in awe with this simple, fast & easy to make and very delicious pancake recipe! not only do they have a wonderful texture, taste amazing but are also adaptable. i only used 1 banana and substituted the rest with sugar free apple sauce and used an apple cake spice blend. then i filled (+ topped) two pancakes with vegan cheese and put some blueberries + raspberries into some of them and left the rest with just pure batter - all veeeryyyyy delicious! they're not that sweet which is why they go with every flavour direction (in my opinion). so, thank you for another incredibly satisfying recipe. you're the best 💚

PUL Team - May 15, 2021, 9:18 p.m.

Aww thank YOU so much for the glowing review, Lara! That does sound super delicious 😍 We're so grateful to have you in our PUL family ✨🤗

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