Vegan, Gluten-Free Buckwheat Pancakes

Total Time
Prep 20 mins
Cook 5 mins

This recipe is from the book Vegan Brunch by Isa Chandra Moskowitz. Feel free to sub all quinoa flour for the corn flour or vice-versa if you don't have both on hand. I have also used chickpea flour. Whatever you do, just don't use cornmeal; it's much coarser than corn flour.

Ingredients Nutrition


  1. Mix dry ingredients in a large mixing bowl (flours, flax seeds, baking powder, cinnamon, and salt).
  2. Create a well in the center and add the remaining (wet) ingredients. Use a fork to mix well for about a minute. Let the batter rest for about 10 minutes and preheat a large skillet over medium-high heat.
  3. When pan is hot, spray with cooking spray and use an ice cream scooper to pour batter and form pancakes. The pancake will form little air bubbles, but not as much as "normal," so don't worry. Cook for 2 1/2-3 minutes, then flip and cook for 2 minutes more.


Most Helpful

I love these pancakes! Used all buckwheat flour instead in place of quinoa and tapioca flour because I do not have these items. Regardless, they turned out great. This will be a staple for weekend breakfasts at our house. Thank you!

teresalue November 09, 2012

No leftovers, so that's a sure sign that these worked out well! I subbed more cornflour for the quinoa flour as I just didn't have any. The wholegrain buckwheat flour made for a very dark and grainy looking pancake, but very healthy and so tasty with the cinnamon. I find vegan pancakes generally don't rise all that much as it is, but to help the process a bit I added about a tsp of vinegar to the soy milk, I think that helped a little. But even though they don't rise a lot, they are not dense or overly chewy. I also made sure to cover the pan with a lid while they were cooking - read somewhere that helps to make them rise. Will be adding this to my favourites file - cheers Prose!

magpie diner February 05, 2011

I love all-buckwheat pancakes so, like teresalue, I replaced the other flours with buckwheat. Great recipe, yum.

Rakiprince November 10, 2013

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