These simple and sweet buckwheat pancakes are light and fluffy to perfection. They are vegan and gluten-free, supporting a healthy lifestyle. Pair a stack with coconut yogurt dipping sauce for a delicious sweet-salty combination! These plant-based pancakes are packed full of nutrients to keep you feeling full and satisfied throughout your day!
Vegan I Gluten-free
Serves: 10 - 12 pancakes
Time: overnight soaking + 30 minutes
1 cup buckwheat, soaked overnight
1 cup coconut yogurt, (find my recipe HERE!)
1/2 cup water
1/2 lemon, juiced
1/2 tsp. stevia powder
1 tbsp. coconut oil
1/2 tsp. cinnamon
1/2 tsp. baking soda
Toppings
Coconut yogurt
Coconut sugar
Coconut shreds
To prepare the buckwheat - Place your buckwheat in a bowl and cover with 2 - 3 inches of water. Soak 8 - 10 hours or overnight. Drain and rinse.
To make your pancakes - Add all your pancake ingredients into a food processor or blender. Mix on medium-high speed for 1 - 2 minutes, until smooth and thick.
Heat a large skillet over medium-high heat. Once hot, add ~1/3 cup of pancake mixture for each pancake. Careful not to over crowd your pan. Work in batches as needed.
Cook 2 - 3 minutes, or until the edges are bubbling. Flip and cook an additional 1 - 2 minutes, until both sides are golden brown.
Transfer your pancakes to a plate and serve with coconut yogurt and toppings of choice.
Enjoy fresh!
Store leftovers 1 - 2 days in the fridge.
I loved cooking this recipe together with Libby Levy, a nutritionist from Isreal who specializes in digestive problems. Check out her blog and delicious recipes HERE! Her content can easily be translated in a click of a button. For Libby's instagram, click here!