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Vegan Quinoa Buckwheat Pancakes

Vegan Quinoa Buckwheat Pancakes

Nisha Vora
These Vegan Quinoa Buckwheat Pancakes are probably the healthiest pancakes I’ve ever made, and I am pretty proud of them. They are vegan, gluten-free, and free of refined flours and sugars. But they still taste pretty damn good!
5 from 3 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Breakfast
Cuisine American
Servings 14


Pancake Ingredients

  • 1 cup ”lite” or reduced-fat coconut milk
  • 2 tablespoons apple cider vinegar
  • 1/2 cup unsweetened applesauce
  • 3 tablespoons pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 1 cup buckwheat flour
  • 1 cup quinoa flour
  • 1/4 cup arrowroot powder, tapioca flour, or potato starch
  • 1/2 teaspoon kosher salt (use a bit less if using sea salt)
  • 2 1/4 teaspoons aluminum-free baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup water
  • Coconut oil or other oil to grease the pan (if oil-free, omit and use a really good nonstick pan)

Roasted Berries Ingredients

  • 3 cups mixed berries (if using strawberries, cut them in half)
  • 1/4 cup sweetener of choice, such as pure maple syrup or organic cane sugar


Pancake Directions

  • Shake the can of lite coconut milk. Then pour 1 cup of the milk into a medium bowl and whisk in the apple cider vinegar. Let the mixture rest for 5 minutes.
  • In a large bowl, combine the buckwheat flour, quinoa flour, arrowroot powder, salt, baking powder, and baking soda. Whisk together to remove any clumps.
  • To the bowl with the coconut milk, add the applesauce, maple syrup, and vanilla, and whisk to combine. Pour the wet ingredients into the dry, along with the 1/4 cup water. Gently mix with a whisk or wooden spoon just until combined and no lumps remain. Do not over mix. If the batter is too thick, add a bit more water and gently whisk.
  • Allow the batter to rest for 10 minutes before cooking the pancakes.
  • While the pancakes are resting, heat a large nonstick frying pan on medium-low heat. Allow the pan to heat up fully. To test if the pan is hot enough, add a droplet of water into the pan. If it starts sizzling immediately, it is hot enough. Once the pan is hot enough, add a bit of coconut oil or other oil to prevent sticking.
  • Pour a scant 1/3 cup batter into the pan and spread into a circle. Lightly smooth out the top so the batter is evenly distributed. Cook for 2-3 minutes or until bubbles start to form and you can easily slide a spatula underneath the pancakes. Flip and cook for 1 minute on the other side. Repeat until you’ve used up all the batter.
  • Serve pancakes warm with Roasted Berries.

Roasted Berries Directions

  • Preheat the oven to 350°F/176°C. On a baking tray, toss the berries with the sweetener. Bake for about 10-15 minutes, until the berries are softened and oozing juices. If using frozen berries, add 5 minutes more to the baking time.
Keyword buckwheat, gluten-free, pancakes, quinoa
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