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Hi, I'm Sarah Bell! A healthy recipe developing, photo taking, wellness obsessed Pisces. 

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Vanilla Buckwheat Pancakes – Egg Free, Gluten Free & Vegan

Breakfast

Since finding out about Frankies allergies 6 (ish) months ago, I’ve noticed that being egg free was probably the biggest challenge. For me, avoiding dairy has been so easy because I am dairy free myself. Peanuts, yeah I can handle that. I just traded peanut butter for almond butter or tahini. Piece of cake. But eggs, man that was hard. Eggs were always a big part of our diet. Whether we were using eggs in a quiche, scrambled for breakfast, boiled for a snack or used when making pancake batter. You get the drift anyway, they are hard to trade. Egg free pancakes that are actually fluffy AND gluten free has been a challenge for me. But not anymore!! These pancakes are delicious (check), egg free (check, check), gluten free (check, check, check) and most importantly, FLUFFY. And vegan for those of you who are vegan. You’re welcome!

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These pancakes were a sinch to make and took only five or so minutes to get the batter prepared. In case you were wondering how I got perfectly round shapes, I used egg rings. Just pop them into the pan and allow them to heat up while the pan heats up. Because the pancake batter is quite thick you need to use the spoon to push the batter out to a circular shape once you pop it into the egg rings. You can either remove the rings just before flipping the pancakes or after you’ve flipped the pancakes. Either way, no bigs.

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Buckwheat Flour

I’m a big fan of using buckwheat flour in gluten free cooking. It does have a slightly different taste to other flours, however I quite like the flavour. It’s like a nutty, earthy, wholesome flavour. Contrary to what its name suggests, buckwheat is not related to wheat and is most definitely gluten free. Gluten free is a big positive as it promotes good gut health. Buckwheat is also known as a pseudo grain, meaning that it isn’t a grain (actually its a seed) but it’s nutritional qualities are similar to a grain. Buckwheat is a very nutritious food and contains rutin, a bioflavonoid that is antioxidant and benefits the immune system.

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Egg Free, Dairy Free and Vegan

Being egg free, these pancakes are kindy/daycare centre/school lunchbox friendly. Just in case you were wondering, Frankie, Dylan and Evie were a big fan of these pancakes. I served them with macadamia nut butter, stewed blueberries, maple syrup, vegan date caramel and vegan butter. FYI, the vegan butter that I used is  The Vegan Dairy brand. This isn’t sponsored, I am just seriously in love with that product. Many people find dairy quite hard to digest and eating dairy free as much as possible promotes good gut health in these people.

If you’re after more vegan breakfast alternatives you could check out my Warming Strawberry and Fig Oats, my Seedy Gluten Free Granola or my Coconut Bircher Muesli.

Enjoy!

 

 

 

 

 

 

 

P.S. If you would like me to share my Vegan Date Caramel Recipe, show me some love in the comments below.

P.P.S. Don’t forget to follow along on Instagram for behind the scenes shenanigans, new post updates and general rants about health and such.

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Vanilla Buckwheat Pancakes - Egg Free, Gluten Free & Vegan

Print Pin
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people

Ingredients

  • 2 cups buckwheat flour
  • 1/4 cup tapioca flour
  • 2 1/2 tsp baking powder aluminium free
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla essence
  • 2 cups plant based milk drinking coconut, almond milk, cashew milk etc
  • 2 tbsp extra virgin cold pressed coconut oil

Instructions

  • In a large mixing bowl, sift the buckwheat flour and tapioca flour. Use a whisk to combine.
  • Make a well in the centre of the flour and add the baking powder.
  • Tip the apple cider vinegar on top of the baking powder and allow to fiz. This activates the baking powder.
  • Add the milk and vanilla essence and use a whisk to combine. Be careful not to over mix.
  • If the coconut oil is solid, add to a frypan and heat gently to melt. Tip the melted coconut oil into the pancake batter and whisk gently to combine.
  • Return the frypan to a medium heat and add a small amount of coconut oil. Begin to cook batches of pancakes by spooning about batter into pan, cooking about 3 at a time.
  • When bubbles begin to rise to the surface of the pancakes it is time to flip them over. Use a metal egg flip so that it is easier to flip the pancakes as they may stick a little.
  • Place a clean tea towel onto a plate, transfer the first batch of pancakes to the plate and cover with the tea towel. Repeat this step until all of the pancakes have been cooked.

Notes

If desired, serve with a combination of nut butter of choice, stewed fruits, coconut yoghurt, honey and vegan butter or maple syrup.

  1. Cecelia

    July 14th, 2018 at 8:06 pm

    Sarah, you must be psychic! I awoke this morning with a desire for pancakes and lo & behold, your email recipe was awaiting me in my inbox! Guess what’s for breakfast?! Fluffy Buckwheat Pancakes! Thank you so much And I would love the Vegan Caramel Date Sauce Recipe. Keep the Yummy inspiration coming. ????

  2. SarahB

    July 15th, 2018 at 10:52 am

    Oh yay! That’s such perfect timing. I hope you love them! Thanks for commenting and I think I’ll need to bring that caramel recipe to the blog soon. It is saaaah good, especially on these pancakes ????

  3. Natalie

    July 15th, 2018 at 2:34 pm

    Looks so delicious and perfect for weekend brunch!

  4. SarahB

    July 15th, 2018 at 3:57 pm

    Thanks so much hun! Hope you love them ????

  5. Jennifer Black

    July 18th, 2018 at 6:43 pm

    Great work – I love buckwheat too.
    I am going to make these on the weekend – will post on IG and tag you x

  6. SarahB

    July 19th, 2018 at 5:20 pm

    Yay! Thank you! I can’t wait to see your recreation.

  7. Annie

    November 14th, 2018 at 8:50 pm

    These look awesome! I’m looking forward to trying them. Do you have any suggestions for substituting the coconut oil? My daughter can’t have coconut right now.

  8. SarahB

    November 14th, 2018 at 9:07 pm

    I actually just made these the other day without the coconut oil and with a little extra milk – they turned out great! Hope your daughter loves them ????

  9. Molly gutierrez

    November 19th, 2018 at 1:00 am

    These are the most delicious buckwheat pancakes I’ve ever had the pleasure of making! I love the simplicity of this recipe and I’m so amazed at the wonderful fluffiness from the tapioca. Thank you for sharing this, Sarah!

  10. SarahB

    November 19th, 2018 at 10:26 am

    Thank you so much, that’s so kind if you to say ???? I’m glad you loved it! xx

  11. Susan Mininger

    February 14th, 2019 at 9:52 pm

    This kind of cooking is all new to me. Because of health reasons i have had to make a change in the way i cook and bake.. I tried these pancakes and i used light buckwheat flour…they did not get brown, they stayed very light.. would that have been the reason. id like to try the recipe again if you think that is the reason they looked so good on the pic and i was disappointed when mine did not turn out as such. thanks

  12. SarahB

    February 18th, 2019 at 2:12 pm

    Hi Susan, thank you for your message. I haven’t seen more than one type of buckwheat flour before so I don’t think this would affect the pancakes. I did use a stainless steel frypan on a medium-high heat with plenty of coconut oil to help prevent sticking. Maybe the coconut oil helped mine to become more golden? I also used egg rings to shape the pancakes. I hope this helps a little. I’m sorry yours didn’t turn out like mine. I would try leaving them to cook on each side for a little longer to get a nice golden brown. Good luck!

  13. Susan Mininger

    February 18th, 2019 at 6:56 am

    What kind of buckwheat flour and what kind of pan did u use. I used light buckwheat flour and a nonstick griddle and they got nothing like the ones in your beautiful picture. This kind of food preparation is all new to me for health reasons

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