Vegan & Gluten-Free Vanilla Blueberry Buckwheat Pancakes

by Angela (Oh She Glows) on March 8, 2012

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It’s a dreary, rainy Thursday morning, so I can safely assume that you’re probably thinking about the weekend, including the food you want to make.

Am I right or am I right?

Enter pancakes.

Pancakes are quite possibly one of the easiest things to prepare on a weekend. Any food that can be prepared successfully while half asleep is a winner in my books. I made these a couple weekends ago when I was feeling bored of my usual pancakes and I’ve since made 4 batches. They are not only gluten-free and vegan, but they hold together perfectly and taste incredible, even plain.

I recommend making a double batch and wrapping up the leftovers for snacks. Have you ever had a pancake burrito? Just spread a bit of jam and nut butter onto the pancake and roll it up. Instant pancake burrito on the go! Or you can sandwich two together and make a pancake sandwich.

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Pancakes are much easier than spilling a bag of espresso beans while making Homemade Bailey’s. The worst part of it was I hadn’t even opened the Jameson yet, so I have no excuse.

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Thankfully, Sketchie managed to knock about 476 beans under the fridge, saving me a lot of clean up time.

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He’s great like that.

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4.9 from 9 reviews
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Vegan and Gluten-Free Vanilla Blueberry Buckwheat Pancakes

Vegan, gluten-free, nut-free, oil-free, soy-free

By

Light, fluffy, with chunks of banana and juicy blueberries, these pancakes taste so good they can be enjoyed plain. Be sure to use raw buckwheat groats (and not toasted buckwheat/Kasha) as the raw buckwheat has a much more mild and pleasant flavour. I buy my buckwheat groats from Upaya Naturals. I tried subbing the rice flour for oat flour and the pancakes completely stuck to the pan, so I would advise against that substitution. As always, if you’d like the pancakes strictly gluten-free, be sure to check all labels before using.

Yield
Six 4 inch pancakes
Prep time
Cook time

Ingredients:

  • 1/2 cup raw buckwheat groats (not kasha), ground into a flour
  • 1/4 cup brown rice flour
  • 1 tbsp cornstarch
  • 1 tsp baking powder
  • 3/4 cup + 2 tbsp almond milk
  • 2 tbsp pure maple syrup (or other liquid sweetener)
  • 1 tsp pure vanilla extract
  • 1 medium ripe banana, diced
  • 1 vanilla bean, scraped (optional)
  • 1/2 cup blueberries (optional)

Directions:

  1. Preheat a large non-stick skillet over medium heat.
  2. In a blender, blend the buckwheat groats on high speed until a fine flour forms. Place into a large bowl. Now whisk in the rest of the dry ingredients (rice flour, cornstarch, baking powder).
  3. Pour in the almond milk, maple syrup, and vanilla extract. Whisk the batter until no clumps remain.
  4. Fold in the diced banana and scraped vanilla bean. If using fresh blueberries, mix them in now.
  5. Lightly grease skillet. Scoop 1/4 cup of batter onto the preheated skillet. If using frozen blueberries, sprinkle on a heaping tablespoon of blueberries. Cook until many bubbles appear and then flip and cook for another couple minutes. Repeat for the other pancakes.

Nutrition Information

Tips:

Note: If using frozen blueberries, pour batter onto skillet first and then top with blueberries to prevent bleeding. I also tried subbing the rice flour for oat flour and the pancakes completely stuck to the pan, so I would advise against that substitution.

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As I mentioned these hold together very well, especially considering they are vegan and gluten-free. You know they are ready to flip, when a lot of bubbles start appearing.

A couple pancake tricks:

1)  If you are using frozen blueberries like I was, sprinkle the blueberries directly onto the pancakes (like above) rather than mixing into the batter. This will prevent bleeding.

2) The best pancake tip I ever learned is to preheat the skillet completely before adding on the pancake batter. You know how people say the first pancake never turns out? Well, this is usually because it’s not preheated enough. The first thing I do is turn on the burner to medium heat and preheat my skillet, before I even start prepping the ingredients. Not sure it’s ready? Drop a tiny bit of water on it. When it sizzles, it’s ready.

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Before you know it, you’ll have incredibly wholesome pancakes you can feel good about eating. Just be sure to make leftovers so you can whip up those pancake burritos for a yummy snack.

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Set your clock forward on Saturday night.

Sleep late.

Make these pancakes.

Enjoy!

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{ 227 comments… read them below or add one }

Hailey March 8, 2012 at 9:35 am

Angela, these look absolutely amazing!! I had bought some buckwheat groats from Whole Foods that I haven’t touched because I was scared of them and didn’t know what to do with them. Thanks again for another. wonderful recipe!

And please tell Sketchie that I think he has beautiful eyes! :-)

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Hailey March 8, 2012 at 9:39 am

I have a 16 miler coming up Saturday, and I can’t WAIT to make these afterwards!

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Angela March 8, 2012 at 9:45 am

Will do :)

Goodluck with your run!

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mrs.ristow July 24, 2012 at 11:24 pm

It’s my husband’s birthday tomorrow and we are on a cleanse right now. He really wanted pancakes and I am so glad I found your recipe! Thank you for sharing!

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faith @ For the Health of It March 8, 2012 at 9:35 am

What a wonderful housekeeper Sketchie is! Sounds like we subscribe to the same cleaning theories ;)

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Angela March 8, 2012 at 9:55 am

lol…I know right?

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Kathryn March 8, 2012 at 2:18 pm

Oh man, he probably saw those beans fall and though it was his birthday and christmas all at once!

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Rhona March 8, 2012 at 9:39 am

Yum, those look so comforting and delicious. I can imagine eating those on a lazy Saturday morning followed by reading and turning over in bed for a few more hrs of sweet shut eye.

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Gina @ Running to the Kitchen March 8, 2012 at 9:39 am

The preheating thing is key! I did that this morning before making pancakes, had let it preheat for at least 5 minutes and then I pour the batter on and I’m kind wondering why it doesn’t really seem hot? nothing is sizzling, the pancakes are taking forever to bubble up….and then I realized I flipped the switch to the small burner option (it’s the one with the small ring inside of the big ring on my flat top stove) yesterday and never switched it back. Duh.

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Siri @ The Herbivoress March 8, 2012 at 9:41 am

These are beautiful — bananas and blueberries are my favorite pancake additions. Can’t wait to make these!

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Molly March 8, 2012 at 9:43 am

these look so good!

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Julia March 8, 2012 at 9:43 am

Haha, I ALWAYS make extra batches of pancakes so I can eat ’em throughout the day. They are so convenient as a snack.

Do you think I can sub the brown rice flour for oat flour?

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Angela March 8, 2012 at 9:46 am

I tried a version with oat flour subbing for the rice flour and they completely stuck to the pan! :( Not sure why. I will add that into the recipe, but thanks for reminding me.

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Julia March 8, 2012 at 10:03 am

That really is strange because I’ve already had great success using oat flour in pancakes….

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Angela March 8, 2012 at 10:08 am

I’ll have to try it again sometime, who knows maybe it was a fluke!

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Amanda March 8, 2012 at 9:46 am

My stomach is growling just reading this post. I’ve been craving blueberries recently and can’t wait to give your recipe a try this weekend!

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Stephanie @ Legally Blinde March 8, 2012 at 9:46 am

Great pictures! I love the slice out of the perfectly stacked pancakes – that takes talent; there’s no way I would be able to get such a clean, even cut. A pancake burrito sounds so fun!

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The Mrs @ Success Along the Weigh March 8, 2012 at 9:47 am

These babies will be on my plates come the weekend…after I send the Mr to the grocery store tonight to get blueberries! :-)

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Clair March 8, 2012 at 9:47 am

These look delicious! I’m so excited for berry season.

Do you feed Sketchie a vegan diet? I’ve read different things on the internet…some vegans do it…others say it’s really not good for the cat. Your experience?

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Angela March 8, 2012 at 10:37 am

Nope, we don’t feed Sketchie a vegan diet.

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Heather (Heather's Dish) March 8, 2012 at 9:47 am

blueberry pancakes are by far the best kind in the world!

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Britt March 8, 2012 at 9:49 am

Yum–these look delicious! Love that they’re GF too!

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Angela @ Eat Spin Run Repeat March 8, 2012 at 9:50 am

Oh my goodness. I’m very much having a ‘spill the espresso beans all over the floor” (in a metaphorical sense) kind of day and these would be ideal right now!

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Lauren @ What Lauren Likes March 8, 2012 at 9:54 am

these look fantastic! :)

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Amelia March 8, 2012 at 9:54 am

How about lunch? I think I am going to enjoy these today and add some toasted pecan maple syrup to the top! I was looking for inspiration in my google reader this morning for breakfast, but nothing was posted yet. :/ Instead I had a green monster. Delicious anyway!

I love you keeping it real with the espresso beans and all!

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Laura @ Sprint 2 the Table March 8, 2012 at 9:55 am

You assume I’d have leftover for a snack. That’s funny. ;)

Can’t wait to have these Sunday morning! Great tip about heating the pan first – I learned that lesson the hard way after ruining batch after batch (impatience is NOT a virtue).

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Angela March 8, 2012 at 10:36 am

I know I used to do that allll the time :)

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amanda March 8, 2012 at 10:00 am

Those look fantastic! And you’re lucky Sketchie is such a good helper. What would you do without him?

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Leah @ Chocolate and Wild Air March 8, 2012 at 10:05 am

Yum, a pancake burrito?? Two of my fave things. Can’t wait to try that!

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Christina March 8, 2012 at 10:06 am

Banana Pancakes by Jack Johnson plays in my head when I read this post. :) Yummy!

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Angela (Oh She Glows) March 8, 2012 at 11:04 am

love that song :)

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Christine Gillis March 8, 2012 at 10:07 am

I’ve been waiting for this recipe, these look so yummy. Can I find brown rice flour and raw buckwheat groats at the Bulk Barn?

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Angela March 8, 2012 at 10:39 am

Good question! I don’t think BB carries raw buckwheat groats …at least I haven’t seen them before, but maybe they do. I think Whole Foods carries them and some natural food stores. They are a bit hard to find which is why I just buy a big bag online.

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[email protected] KatieDid March 8, 2012 at 10:08 am

Nice looking pancakes but I may be more excited for this homemade bailey’s…. whattt?!

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Vicki March 8, 2012 at 10:13 am

Hahahaha I love the Sketchie part!!!!!

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Alex @ Raw Recovery March 8, 2012 at 10:18 am

Thank you, THANK YOU for this recipe. I’m on spring break away from home right now but when I get back I’m doing a trial period of going gluten free to see if that helps my tummy issues. I’m already vegan so this recipe will be a delight! By the way I plan on gifting your cookbook when it comes out to hopefully get my friends and family to enjoy more vegan foods! I think you have done a great job of showing people that vegan doesn’t mean disgusting :)

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Angela March 8, 2012 at 10:39 am

Aw, thank you Alex, you just made my day! I hope you enjoy the pancakes.

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Kate March 13, 2012 at 2:46 pm

Alex–

Make sure that the vanilla extract you use is gluten-free. Since it contains alcohol, vanilla (and other flavored) extracts may contain small amount of gluten depending on what type of alcohol was used.

Depending on how sensitive you may or may not be to gluten, minute amounts–like that found in flavored extracts–may not be a problem for you. But if you are going strictly gluten-free, it’s something to watch out for. I’d suggest ‘reading around the subject’ to get a good handle on the unexpected places you might encounter gluten (even the glue on licking envelopes is wheat-based!).

I’ve recently gone (pretty strictly) gluten-free for tummy issues myself, and have never felt better. I hope you discover the same! :)

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Jocelyn March 8, 2012 at 10:22 am

Yum! These look fantastic!
I’m curious..how many do you eat :P Or should I say..can you eat…
a challenge? lol

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Angela March 8, 2012 at 10:40 am

easily the entire batch, if not more. :) I’m ruthless when it comes to pancakes.

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Beth March 8, 2012 at 10:24 am

Those look amazing! I’ve been whipping up plain pancake batter on Friday nights and putting it in the fridge so it’s ready after my run on Saturday mornings. All I have to do is chop up or add the fruit and I’m good to go! I will try these this weekend if I can find buckwheat groats. :)
P.S. I <3 Sketchie.

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Angela March 8, 2012 at 10:40 am

that’s a great idea…I hadn’t thought of prepping it the night before.

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Liz @ Tip Top Shape March 8, 2012 at 10:29 am

That cat picture is adorable! And these look delicious!! Pancakes are something that I rarely make. I think that needs to change :D

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[email protected] March 8, 2012 at 10:29 am

I LOVE the pancake burrito idea! Too bad there will probably be no leftovers of this recipe…

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Jamie March 8, 2012 at 10:31 am

Hi Angel! You say to get 1/2 cup of buckwheat groats to ground up…If I already have buckwheat flour, how much should I use? Just a little confused!

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Jamie March 8, 2012 at 10:31 am

Hi Angela! Recipe looks amazing!!! You say to get 1/2 cup of buckwheat groats to ground up…If I already have buckwheat flour, how much should I use? Just a little confused!

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Angela (Oh She Glows) March 8, 2012 at 11:04 am

I didn’t measure after grinding, but I would guess it would be a heaping 1/2 cup of flour.

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JP July 22, 2012 at 10:42 am

I was wondering the same. In my experience, you can get as high as 50% increase in the amount of flour you get from the same whole grain. I’m going to try it with 3/4 C Buckwheat Flour to start.

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Yellow Haired Girl March 8, 2012 at 10:44 am

These look wonderful! And you’re SO right – the first thing I thought about this morning was how close Saturday is (thank goodness!) … and what kind of breakfast I will make once I complete my leisurely sleep in :)

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Anju March 8, 2012 at 10:47 am

These look great! I think I want to add a little orange zest in the batter though… 2 of my favorite flavors in one pancake!

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Anne March 8, 2012 at 10:50 am

I make whole batches of pancakes and freeze them! Then all I have to do in the morning is microwave them. Blackberries and raspberries are great to add, as are chia seeds! I can’t wait to try your recipe!

More importantly, homemade Bailey’s??? Recipe for that, please!

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Angela (Oh She Glows) March 8, 2012 at 11:21 am

freezing pancakes is genius!!!! Ive heard of this but never tried it…will do this asap! Thanks for the great idea.

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Andrea March 9, 2012 at 9:13 am

I always freeze my leftover pancakes (and waffles)! And then put them in the toaster in the mornings! Toasted pancakes really are good :)

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Sabrina @ Radioactive Runner March 8, 2012 at 10:55 am

Oh mannnn these pancakes look AMAZING! I don’t think I’ll be able to stop thinking about them until I make them.

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Averie @ Love Veggies and Yoga March 8, 2012 at 10:58 am

Angela these are incredible looking! Pancakes can be an art on their own; to get that perfect pancake down pat isn’t always easy…and to do it both vegan AND gf…well, you succeeded in making me want to make pancakes like right NOW! :)

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Jocelyn March 8, 2012 at 10:59 am

Always looking for a good GF pancake! I don’t have a grinding blade for my Vitamix… do you think it will it work with the regular blade? Or could I just use 1/2 cup buckwheat flour? Thanks… love your blog!

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Angela (Oh She Glows) March 8, 2012 at 11:04 am

I just use my regular blade for everything…. :)

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Moni'sMeals March 8, 2012 at 11:01 am

these look so fluffy and light, just the way I make mine. I love pancakes and have a ton of recipes I use and go back and forth from. I hope to try these too.

sketchie….soooo cute! ;)

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Andrea March 8, 2012 at 11:09 am

Ahahahahahahahahaha Angela I LOVE your sketchie pics! Esp with the thought bubbles, they are hilarious! Sketchie is so beautiful!

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Shelley @ MileHighHealthy March 8, 2012 at 11:22 am

It’s a sign! I was planning on pancakes this weekend and I already have every single ingredient. Now I can’t wait for Saturday…warm and fluffy pancakes are my favorite post long run breakfast.

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Kaila @ healthyhelper March 8, 2012 at 11:27 am

These looks amazing! Buckwheat it one of my favorite flours! It has such a distinct flavor and it adds alot of depth to recipes!! ANd you can’t go wrong with blueberries in pancakes!!

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Lauren @ Oatmeal after Spinning March 8, 2012 at 11:30 am

You are right- pancakes are definitely good for a dreary morning (or any morning, really). I make them just about every Saturday and rotate through different flours. Right now I’m on a cornmeal/coconut flour combination kick- but I do LOVE buckwheat flour. My grandmother always make buckwheat cakes for Christmas when I was growing up, so they always bring back fond memories. :)
When I spill things on the floor in the kitchen, I have 2 huge vacuum cleaners (in the form of Golden Retrievers) that are happy to clean up. :)

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Deirdre @ Ladies Holiday March 8, 2012 at 11:51 am

Those flapjacks look delicious! And thank you for the frozen berry tip- that’s new to me!

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Kris | iheartwellness.com March 8, 2012 at 11:55 am

ANGE!!!! These pancakes could be the most incredible things I’ve seen in a long time!!! OMG, I want to sink my teeth into them now…..jeeze, your posts lately are causing me to want to stray from my diet and hop onto a mount of flapjacks with a fork, ah hell, I’d just use my hand!

xxoo

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michelle March 8, 2012 at 11:57 am

if i had a dollar for every time i say “i love oh she glows!” and “pin” one of your recipes…i’d be loaded! i absolutely love your page! thank you so much for all the wonderful healthy and delicious recipes!!

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Angela (Oh She Glows) March 8, 2012 at 12:31 pm

LOL! You are too funny. Thanks for the smile!

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Jasper @ crunchylittlebites March 8, 2012 at 12:27 pm

LOve your pot holder shot…I thought you gave that away in a giveaway with the apron, though!

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Sarah L. March 8, 2012 at 12:42 pm

Sketchie, will you marry me?

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Angela (Oh She Glows) March 8, 2012 at 3:05 pm

:) he wants to know how many treats you can give him

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Cheryl March 8, 2012 at 12:45 pm

She does it again…and thanks for the reminder to set my clock ahead. FYI made your citrus salad with avocado lime dressing from a few days ago…..HOME RUN! Thanks for inspiring us to take care of our bodies, enjoy life and good food.

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Char @ www.charskitchen.ca March 8, 2012 at 1:33 pm

ooohhh I wish I’d seen these before I’d made breakfast! They look delicious! (Of course, there’s always lunchtime…hehe.)

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Anna @ The Guiltless Life March 8, 2012 at 1:52 pm

Good tip about the blueberry bleeding! I have definitely found the preheating the griddle thing to be so true. It doesn’t work unless it’s steaming!

I can’t wait to try these I have never tried buckwheat flour, though I’ve done about every other g-f one!

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Hilliary @Happily Ever Healthy March 8, 2012 at 1:52 pm

These look delicious! I am def. sleeping in saturday morning and enjoying a lazy morning with pancakes! My workout can wait till the afternoon! Thanks for sharing!

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Angela @ Happy Fit Mama March 8, 2012 at 1:59 pm

Blueberry pancakes are a Sunday morning tradition in our house! I’ve got a race on Sunday morning so we’ll have to make this on Saturday instead. Looks delicious!

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Brenna March 8, 2012 at 2:05 pm

Bahaha, I can hear Sketchie saying that in a deep, soothing, hypnotic voice while he turns on those lamps he has for eyes. I can imagine those eyes allow him to get away with a lot more than he should! The pancakes look amazing!

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Suzanne March 8, 2012 at 3:05 pm

These look yummy! Have you ever been to Foodstuffs in Georgetown? http://www.foodstuffs.ca/ I think you would love it based on the products you buy and use in all your wonderful recipes.

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Angela (Oh She Glows) March 8, 2012 at 3:07 pm

Hi Suzanne, No I haven’t but I just checked it out and it looks awesome! I will have to make a trip there sometime. Do you know if they have raw buckwheat groats?

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Willow March 8, 2012 at 3:35 pm

Haha – I have cats of my own, and can totally relate to the coffee bean incident!
Those pancakes sound so good right now. My dad always makes buckwheat pancakes and I just LOVE that heartier flavor. I’ll definitely have to give these a try sometime. :D

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Kimmy March 8, 2012 at 3:40 pm

OMG I love how you posted exactly one week after I decided to go completely gluten free (very strictly as opposed to half-a*$ed like before) and was then told I have an intolerance.
You’re psychic and I’m super excited to make these!!!

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Angela (Oh She Glows) March 8, 2012 at 5:52 pm

Im glad I could help :)

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Christine (The Brighter Side of Life) March 8, 2012 at 4:09 pm

Wow, these sound amazing! I have buckwheat groats that I once bought for a recipe that I’ve since lost, so this will be a perfect use for them. And great tip on fully preheating the surface before throwing the batter on it – I’ve always been subject to the first-pancake-is-a-complete-disaster situation. Now we’ll have one more pancake to eat. (not that I didn’t secretly eat the first one by hand anyway, once it cooled) ;)

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[email protected] March 8, 2012 at 4:49 pm

You are correct! I am thinking food for the weekend already. These pancakes look great. I usually do make extra pancakes and put them in the fridge, but my daughter keeps sneaking them throughout the day until they are gone!

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Kate March 8, 2012 at 5:18 pm

Is there a recipe for the Homemade Bailey’s?

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Angela (Oh She Glows) March 8, 2012 at 5:52 pm

Im working on it :) Hopefully soon!

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Fanta March 8, 2012 at 7:36 pm

My stomach growled at me when I saw these photos… I think it’s angry that I haven’t made anything that looks as amazing as your pancakes for breakfast! he he

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Raquel @ Ovenmitts Vegan Blog March 8, 2012 at 7:44 pm

I promised my boyfriend a new pancake recipe over spring break, and these will fit the bill perfectly!

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PoochesForPeace (Anna H) March 8, 2012 at 8:23 pm

I have been thinking of the weekend since Tuesday! … Actually since Sunday night lol

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Lexi @ Cura Personalis Foodie March 8, 2012 at 9:32 pm

Today’s both National Women’s Day and National Breakfast Day. I obviously celebrated dually with pancakes. Clearly celebrating both feminism and the breakfast specimen of our dreams :)

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Megan @ Megan's Munchies March 8, 2012 at 9:58 pm

mmmmmmm! This pancakes look incredible!

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Elisa March 8, 2012 at 11:30 pm

How about the homemade baileys recipe?! :)

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Katie March 8, 2012 at 11:37 pm

My boyfriend, who eats five or six foods (no, but seriously), went through a MAJOR pancake phase a few years ago where they were breakfast as well as lunch or dinner almost every single day. And somehow, even after a year of continuous pancake making practice, I still cannot make a proper pancake but now I wonder if it was because the pan was never hot enough. I’m going to have to test this tip out this weekend. And if I’m luckily, I’ll be able to trick my pancake-loving boyfriend into eating something that’s not made with bleached white flour ;-)

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Sylvs March 9, 2012 at 12:48 am

I was just wondering can I make the rice flour in the vitamix by grinding brown rice and can I leave the corn starch and maple syrup out of the recipe?

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Angela (Oh She Glows) March 9, 2012 at 10:28 am

Im not sure about brown rice. Anyone know?

The cornstarch and maple syrup are necessary ingredients.

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[email protected] March 9, 2012 at 1:01 am

Ohh these look good!!

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Rachel March 9, 2012 at 1:29 am

Definitely a nice weekend treat! Can’t wait to try these!

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Rebekah Acason March 9, 2012 at 5:48 am

These sound great, I’ll be making them in the morning. Don’t have any blueberries on hand but I do have some Mulberrys (from my enormous tree) in the freezer so will give it a go with them. Thanks I am loving your recipes

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Jennifer @ Peanut Butter and Peppers March 9, 2012 at 7:22 am

Yum Angela! I love pancakes and yours look wonderful!!! This would you be wonderful fro breakfast this morning. Can you make me some? :) Have a great weekend!!

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Angelique March 9, 2012 at 7:25 am

Thank you so much for adding the “print recipe” option and making the recipe so that it prints nicely onto only 1 pg, including your hints too. Your thoughtfulness and attention to detail is appreciated!

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[email protected] Domestic Diva March 9, 2012 at 8:43 am

I adore using the raw groats…although I am not a huge fan of the toasted buckwheat flour most people use. even my kiddos enjoy it, it’s very mellow. I had to laugh at you beans all over the place….of course that had never happened to me! Thanks for sharing, I am one of your newest subscribers!

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Andrea March 9, 2012 at 9:16 am

These pancakes look awesome! Can’t wait to try them out :)

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Kathleen @ KatsHealthCorner March 9, 2012 at 9:19 am

I’ve never tried BUCKWHEAT pancakes!! I will have to try your tip on preheating completely before preparing. I find they always turn out better on some occasions instead of others — it must be when I preheat the skillet first! :)

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Monika March 9, 2012 at 9:28 am

Today I made these pancakes and it was a complete disaster :( Everything stuck on the pan so bad that it was just a big mess. The only subs I made – tapioca instead of cornstarch and I added a little bit of arrowroot. But this is how I always make pancakes. Nonetheless, they were delicious and I would like to make them again but I don’t know why it stuck so much :/

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Angela (Oh She Glows) March 9, 2012 at 10:32 am

Hey Monika, I’m sorry to hear that! My guess is that it was the subs you made as I didn’t have that problem.
What type of pan did you use and did you lightly grease it?

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Angela (Oh She Glows) March 9, 2012 at 12:08 pm

Ok, I went back into the kitchen and tested out a couple different pans becuase I had a feeling that might be part of the issue. Basically when I didn’t use a non-stick pan AND grease it beforehand, the pancakes stuck (and they completely stuck when using an older skillet). Ive updated this in today post! :)

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Chelsea @ Naturally Sweet Recipes March 9, 2012 at 9:45 am

Aw, this looks amazing!! I love the combinations. They looks so light, but yet moist and filling. Delicious!!

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Lisa March 9, 2012 at 10:36 am

Great recipe! May I sub for the buckweat groats/rice flour a whole wheat flour? I would love to try but do not possess the GF ingredients as I am not in need of those…Thanks for such wonderful recipes!!! :)

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Laurel March 9, 2012 at 11:36 am

Girrrrrl these look so good. I want a pancake burrito! :)

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Emily March 9, 2012 at 12:34 pm

ThaNks or posting this recipe! I really don’t like bananas – can I just omit them or should I substitute something for them?

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Angela (Oh She Glows) March 9, 2012 at 12:42 pm

I made a trial omitting the bananas and they turned out, however they tasted quite plain.

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jb March 9, 2012 at 4:34 pm

This is what I’m making for the family this weekend!

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Sarah @ The Healthy Diva March 9, 2012 at 5:30 pm

I think you must have been reading my mind…i was dreaming about buckwheat pancakes the other day and needed a good gf recipes. Saved to make on the weekend for my dad’s birthday :)

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Ann March 9, 2012 at 10:48 pm

Love pancakes and LOVE blueberries with them. You’re right – there is nothing easier or more satisfying on the weekends! Sorry about the coffee beans!

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Nadine March 9, 2012 at 11:31 pm

Made these for dinners tonight and they were so delicious – best gluten free vegan pancake I’ve ever had! Thanks for the amazing recipes! This gluten free vegan and her vegan husband really appreciate it :)

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Ashley March 10, 2012 at 12:55 am

I made these for my post workout breakfast and they were great! My boyfriend (who cooks mostly from your website) loved the,m he said they reminded him of banana bread which is one of his favorites. Great recipe!

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Christine Gillis March 10, 2012 at 6:35 am

I made these this morning and they were delish! I made a few with vegan choclate chips sprinkled in “for the kids” and they loved them! You’ve forever changed Pancake Tuesday in this house!

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Leslie Paquette March 10, 2012 at 8:18 am

Hi Angela, I just made these with a few subs with what I had on hand. I used all oat flour instead of buckwheat flour, arrowroot for the cornstarch and sweet rice flour and had no problem with anything sticking. I used a non stick pan w/ about a tsp of coconut oil per batch. I thought they tasted great and although they had a unique texture, they were very addicting. I’ll definitely be making these again.

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Maeve March 10, 2012 at 8:25 am

Ohh my gosh! Just made these and they were absolutely delicious! <3 Thank you so much for the amazing recipe! Everyone needs to go make these now!!! It will change your life:)

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Angela (Oh She Glows) March 10, 2012 at 11:59 am

Glad you enjoyed them!

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Meredith March 10, 2012 at 8:51 am

made these this morning, yum!

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Robyn March 10, 2012 at 2:55 pm

Just finished these delishes babies!! Topped mine with warm almond butter/dark chocolate peanut butter/coconut spread and drizzled a little maple syrup(overkill??) I don’t think so <3

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Holly March 11, 2012 at 8:36 am

I made these this morning, perfect Sunday morning breakfast! I subbed in a little over 1/4c. of canned pumpkin for the banana (didn’t have any on hand), and I also subbed in 2TB sugar for the maple syrup. These turned out great! Next time, I will add some cinnamon, ginger and cloves to make a pumpkin spice pancake!

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Tina March 11, 2012 at 10:49 am

can you pretty please add some recipes for kasha? they only sell the toasted buckwheat groats where i live…

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Katy D March 11, 2012 at 11:15 am

Just made these this morning and they were fantastic!! Thank you Angela! I used a heaping cup of buckwheat flour as you suggested and it worked perfectly. I mixed some peanut butter with some maple syrup and used that as my topping. SO Delicious.

Only question, is there supposed to be salt in the recipe? I added a couple pinches anyway. I think they still needed a little more so we topped them with a pinch and it took them over the top. SO GOOD!!

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Angela (Oh She Glows) March 12, 2012 at 9:19 am

Hey Katy, So glad you enjoyed them! Yes I did use a tiny bit of salt…I’ll make sure to add that in if I forgot.

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Stacy @ Say It With Sprinkles March 11, 2012 at 10:16 pm

I love that these pancakes are both vegan AND gluten free! So many times recipes are either one or the other, not usually both (I’m guilty of this as well, but moving towards many more vegan and gluten free recipes as I figure out the techniques) so this post makes me smile! =)

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Jonathan March 12, 2012 at 12:02 am

Wow, these sound awesome, Angela! And I can make them while half-asleep? Score.

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Kat March 12, 2012 at 5:27 am

Can you make brown rice flour by grinding regular brown rice or is it different? I have the reg. but not the flour and this sounds really good. Love your site!

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Angela (Oh She Glows) March 12, 2012 at 9:18 am

I’m not sure Kat…anyone else know?

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Katy March 13, 2012 at 2:35 pm

I’ve done that, Kat. I was making a GF flour mix and about 1/4 was brown rice I had ground in my coffee grinder. I used it for several things already and it worked fine!

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Malia March 12, 2012 at 4:44 pm

THANK YOU Angela for this recipe – I made these for my hubbie over the weekend and we both thought they were one of the best we’d ever had!

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Angela (Oh She Glows) March 12, 2012 at 8:06 pm

So glad to hear that Malia!

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Katie March 13, 2012 at 12:40 pm

Yum! Just enjoyed these for breakfast; I put a thin layer of almond butter on each and drizzled a bit of maple syrup on… so tasty!
I didn’t have buckwheat groats so I used 1/2c buckwheat flour instead. They weren’t quite as fluffy as yours, but I suspect that was because of my substitution! I will have to go out and get some groats and try it another time.
Thanks for another great recipe!

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Gayatri March 13, 2012 at 6:00 pm

Loved the recipe. Thanks a lot. It was perfect.I am going to make a mix of the powder and use it when needed. Would love more GFCF recipes Thanks

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Steph March 15, 2012 at 12:02 am

I made these today, with a substitution, and had middling success; I’m here to tell you that you cannot swap out the buckwheat groat flour for 1/2 c of chickpea flour! The batter was so thin I had to add a full 1 c of quick oats to thicken it up. That worked great, though, and the pancakes were delish. Just a word to the wise. :)

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Gwen March 15, 2012 at 7:51 am

So these will not work with ground kasha? I have a whole bag waiting to be used :(

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Angela (Oh She Glows) March 15, 2012 at 10:03 am

well they could work, but I find the kasha to have a very off-putting strong flavour. If you like it though, give it a shot! :)

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Stella March 15, 2012 at 5:15 pm

Can I add cononut flour instead of brown rice flour?

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Angela (Oh She Glows) March 16, 2012 at 8:12 am

I havent had good results when using coconut flour, so Im not sure. I think the BRF does a great job at binding everything.

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Stella March 18, 2012 at 3:48 am

Thank you for your answer! I know that coconut flour is definitely tricky, maybe I’ll experiment a little :)

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Stella March 23, 2012 at 11:58 am

Hey, I just wanted to post an update – I used coconut instead of brown rice flour and apple sauce instead of banana. No problems! Oh and I added a few tsp. of coconut flakes. When I tasted the batter I was a bit disappointed because in general I LOVE the cookie/pancake batter even more than the actual baked result, but the buckwheat flour was kinda overpowering for me. HOWEVER, when I added the blueberries it was all forgotten and the pancakes were absolutely delicious!

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lou March 15, 2012 at 11:08 pm

ooo, how i love cooking with buckwheat flour. gf and delicious. i can’t wait to make these…is it saturday morning yet?

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brittany March 27, 2012 at 9:20 pm

these pancakes look SOOO DELICIOUS!!! :D

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Jackie March 28, 2012 at 2:12 pm

I made these this morning using GF buckwheat flour only. I can’t tolerate rice flour. I also added a touch of Xantham gum. I used agave syrup for the sweetener. My 22mos son scarfed a whole pancake to himself! I had a bite and was pleasantly surprised at how good they were. I am definitely bookmarking this for future use. Very yummy recipe and quick to put together unlike a lot of GF recipes!

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Angela (Oh She Glows) March 28, 2012 at 3:22 pm

Glad to hear that Jackie!

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Rebecca April 1, 2012 at 1:49 pm

I just made this recipe and I love it! Buckwheat definitely has a different flavor, but I love how the bananas, vanilla, and blueberries complement it. I’m eating about 95% vegetarian and I’m 100% gluten and dairy free. I couldn’t have done it without your recipes (thanks for still posting GF!). I’ve tried other sites, but they don’t compare to Oh She Glows. I know your recipes will always taste fantastic. Thank you for changing my life (and for helping me lose 15 pounds!).

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EMC April 5, 2012 at 11:49 am

I don’t usually comment on posts, but I had to for this one.

I have been struggling to find a fantastic vegan (not even gluten-free, just *vegan*) pancake recipe for ages. All the ones I’ve tried seem to end up mushy or gummy inside – yuck! This is the first egg-free pancake recipe that I’ve truly loved. And I mean LOVED. :-) Even my teenage kid likes ’em! I’ve passed it along to some gluten-free and dairy-free colleagues as well as my brother-in-law, who went vegan to fight a cancer diagnosis.

So thank you, thank you, thank you! I adore this recipe and just had to express a bit of appreciation. :-)

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Dana July 7, 2012 at 9:22 am

I made these pancakes this morning and WOW were they quick, easy and delicious!! So glad I doubled the recipe so we’ll have a few leftovers to snack on. Ground the buckwheat groats and brown rice in my Vitamix- and the flour came out silky smooth. We used rasberries instead of blueberries and I subbed out 1/2 the cornstarch for chia seeds and then added raw walnuts to the batter to up the omega count- yummmmmmm. Thanks for sharing this recipe, Angela!! Love your site!!!

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hong mei August 10, 2012 at 8:26 pm

Made these tis morning for our sat morning pancake breakfast and everyone loved them including the kids. I used gooseberries I had in the fridge that needed to be eaten instead of the blueberries and it came out really good.

I am on a roll with your recipes, this week I have made VOO for breakfast everyday (except today), pumpkin pie with the gluten free crust, your almond thumbprint cookies, and raw taco salad. All delicious.

you are an amazing cook!

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Sara August 19, 2012 at 8:37 am

I used honey instead of maple syrup and they were not as flippable,kinda messy. So next time I will do it with the maple syrup:) They were very flavorful though!

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Angela August 28, 2012 at 8:45 pm

These look super yummy…but do u think it will work if I sub the brown rice flour with almond flour?

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charity September 17, 2012 at 1:30 pm

I made this yesterday. I did not follow directions fully… I used buckwheat flour (already ground – not groats), whole wheat flour (instead of brown rice flour), and vanilla soy milk (instead of almond milk). I added the blueberries and left out the scraped vanilla bean.

I used olive oil to coat the pan and scooped a tablespoon full of batter on the skillet. That first batch totally stuck to the pan (I think you mentioned this as a side effect to not following your directions…) My second batch I switched to vegan butter and made my pancakes about 1/4 of a cup in size – this time I had no issues.

The pancakes were very yummy however they were very heavy (probably because of my flour choice) and I feel they needed a bit more sweetness. I plan to make these again using the flour as you called for to see the difference. I also think I will add bit of brown sugar to the mixture as well.

I will probably try these as banana chocolate chip pancakes soon. That sounds very yumy.

Thanks for the recipe. I am very much enjoying your site.

-Charity

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Sarah November 12, 2012 at 10:34 pm

Where do you buy vanilla beans???

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Angela (Oh She Glows) November 13, 2012 at 12:08 pm

Hi Sarah, you can find them in some grocery stores, Costco, or baking stores. Of course you can always leave them out of a recipe too and just use a bit of vanilla extract. enjoy

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Sarah Campbell November 15, 2012 at 3:41 pm

I just made these…and they are AMAZING. One fateful
Mistake, only made a single batch. However I did make cacao, coconut oil chocolate sauce to go ontop. Making again for sunday breakfast. Thank you for your fail proof delicious recipes as always.

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Kelly January 12, 2013 at 1:21 pm

Hi! I just tried to make these (my second attempt at vgf pancakes in 2 weeks) and failed miserably! It takes some time to have the outsides cook which I was expecting. However, the real bummer is the weird, gummy/gushy middle. This was the same experience I had the last time I tried a vgf pancake recipe. Have you ever encountered this? Any thoughts? Help! Thank you so much!

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Angela (Oh She Glows) January 13, 2013 at 8:58 am

He Kelly, Im sorry to hear that! I had a problem with it sticking to the pan when using an old pan but I don’t think I had problems in the middle with it being gum-y. I’m not sure why that happened to you. Did you make any changes to the recipe at all?

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Kelly January 13, 2013 at 11:15 am

I so appreciate your comment back to me! I used a cast iron frying pan, which has been wonderful with pancakes in the past. Regarding the recipe, I subbed out applesauce for the bananas since I’m really not a banana person. I figured it would be a little more moist so I only used two tablespoons. We thought perhaps that was the culprit? The last batch I tried (not your recipe!) also had applesauce but was much worse. After working with yours, we made the batter a lot thicker and they cooked a bit better but not quite cooked properly in the center.

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Sarah February 22, 2013 at 5:38 am

I don’t know if you’ll catch this comment, Kelly, but I made these pancakes last weekend. The day before I tried another pancake recipe and it turned out just as you described, it wasn’t cooking properly at all. When I made these pancakes I upped the heat and they turned out perfectly. I followed the recipe in regards to the banana, so I’m not sure how much of a difference that made, but I had my burner on 5-6/8 and used a ceramic pan without any oil on it. It sounds like you have much more pancake experience than I do, so I’m not sure if you would’ve had the heat too low, but it worked out for me.

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lizard February 3, 2013 at 1:33 pm

Thanks so much for this recipe! it was exactly what i was looking for. I will add this though – i’m not much of a salt person, and i found that these were much better with a touch of sea salt. Also, the last ones tasted much better than the first ones – not only because i added salt, but i think the buckwheat needs a bit more time to absorb the almond milk. Next time, i’ll give it some rest time before cooking.

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Angela (Oh She Glows) February 3, 2013 at 6:02 pm

Thanks for your tips! Ive tried a batch with a bit of salt and I agree it was better. I should add that in. Also thanks for the tip about letting the batter sit, I will have to try that next time!

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Arwen February 12, 2013 at 12:41 pm

Just made these for Shrove Tuesday breakfast, and they were perfect!! I didn’t have buckwheat groats but did have buckwheat flour, so I just substituted 1:1 and they turned out beautifully.

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Elle February 18, 2013 at 7:31 am

These were perfect! They are the first pancakes that worked, since going vegan. Today is my personal pancake day :)

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Anne Montemayor February 26, 2013 at 10:49 am

If I don’t have the buckwheat groats can I still make these?

Thanks!

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Celeste March 3, 2013 at 1:12 am

This looks so great! But I don’t have buckwheat flour and have no idea where to find it! Is it possible to make without the buckwheat?

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Angela (Oh She Glows) March 3, 2013 at 5:56 pm

You could certainly try subbing it with another flour. Goodluck & let me know how it goes :)

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Kim March 14, 2013 at 10:13 pm

Can you make these into waffles?

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Angela (Oh She Glows) March 15, 2013 at 9:47 am

Im not sure Kim, I haven’t tried it. My feeling is that they could stick, but it would depend on the waffle maker. Let me know if you try it out!

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jules March 16, 2013 at 4:53 pm

I know I am a year late, but I made these this morning and they are the best pancakes I have ever eaten! The texture is so perfect and soft – they are just beautiful. The blueberries and bananas make them burst with sweet deliciousness. I had made almond milk already this morning and this was a lovely use for some of it. These will become a regular. Buckwheat is so nutrient rich – it makes me feel less guilty eating these (and feeding them to my 9 month old). Thank you so much Angela – I love every recipe of yours I have tried – I have been making and eating something from your page almost every day for the past couple of weeks since discovering your wonderful site! It is difficult to find healthy vegan meals which use unprocessed/wholefoods, are low in gluten and sugar and don’t use too many crazy and expensive ingredients. You tick all those boxes, so I am in such appreciation of your amazing creations. Thanks!

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Angela (Oh She Glows) March 17, 2013 at 7:32 pm

Hi Jules, So happy you enjoyed them! Thanks for letting me know :)

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Nancy April 9, 2013 at 10:39 am

Angela, could you help me out here? I need to have these pancakes and tried to make them twice. They are thick and dense. I followed the directions exactly – raw buckwheat groats from WF, Arrowhead brown rice flour….. Any ideas?? Thanks, Nancy

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Angela (Oh She Glows) April 9, 2013 at 3:17 pm

Hey Nancy, Hmm I’m not sure…did you make any changes at all? Even leaving out the maple syrup and banana could change the outcome (or using too much banana?). I’m wondering if your buckwheat flour is getting blended super fine? if it’s chunky at all it will probably be dense. Other than that, I’m really not sure! By dense do you mean they aren’t cooked well enough in the middle?

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Nancy April 11, 2013 at 2:27 pm

Thank you! Thank you! That’s the problem exactly. I’m new to all this fresh cooking and didn’t realize it. I ground them better today and they were 50% improved. Next I’ll try my new Nutri Bullet and see if that does better.

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Tina May 22, 2013 at 9:11 am

Hi Angela!

I love your photography of these pancakes. I work at The Physicians Committee for Responsible medicine and we are featuring a Blueberry Buckwheat Pancake recipe for our weekly Recipe of the Week next week. Unfortunately, we do not have any good pictures of blueberry buckwheat pancakes, would we be able to use yours?
Let me know, thank you!

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Juliana August 31, 2013 at 8:48 am

Fabulous! So happy to find these since I gave up wheat. I added a tsp of cider vinegar as I always do to recipes with baking powder. It replaces the lactic acid in milk in vegan recipes.
Thanks! Not the first recipe I’ve used successfully from your site.

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Camille September 29, 2013 at 7:08 pm

Recipe looks amazing. How long do you think the batter will keep in the fridge? Have 3 kids and would love to wake up and make them these pancakes before school. It would make it so easy if I can have the batter already to go in the am. Btw thanks for a wonderful website

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Angela (Oh She Glows) September 30, 2013 at 10:07 am

Hi Camille, I haven’t tested leaving the batter in the fridge for any period of time. If I did try it, I would probably wait to stir in the baking powder just before use.

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Jaleela September 30, 2013 at 9:26 am

Hello!

I have all the ingredients to make these pancakes except the cornstarch. Is there any substitute for the cornstarch or will it be a huge deal if I leave the cornstarch out? (Having one of those lazy Sunday mornings where I don’t want to go to the store)

Thanks!

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Angela (Oh She Glows) September 30, 2013 at 10:06 am

You can use arrowroot powder as a sub or probably even potato starch. The starches help hold it together.

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Jillian November 26, 2013 at 8:40 am

Is there something I can use instead of the buckwheat? I’m just having a little bit of a difficult time finding it.

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Aneleise December 31, 2013 at 9:36 pm

WOW, these are seriously good! Thank you so much for the recipe. I will definitely be making these again. Thanks again! Aneleise x

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Sandy January 12, 2014 at 11:27 pm

Hi! Wondering if the corn starch is absolutely necessary in this recipe, or any subs? Can’t wait to try these. They look amaaazzzinggg!

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Anna Cordova February 16, 2014 at 5:47 am

Hi Angela–

Just thought you should know these have become the “staple” pancake recipe in our house. I ran out of maple syrup and vanilla extract, and we were snowed in. I added molasses and almond extract instead, then added a little shredded coconut (just because I had it!) and they turned our great. I might make them again today!!

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Shari @ Simply Shari's Gluten Free March 12, 2014 at 7:47 pm

Buckwheat makes awesome pancakes!

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Stephanie June 15, 2014 at 11:56 am

WHOO we’ve been looking for pancakes with a good consistency for FOREVER and love these!! Thank you Angela!!

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Sophie Huber July 7, 2014 at 2:56 am

thank you, they were just absolutely amazing. i loved the taste of the banana and they were so easy to make. just added a new meal in my faves list :)

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Allison July 12, 2014 at 4:36 pm

I have raw buckwheat flour that I purchased- could I use that (and just skip the whole grinding step from the groats)? If so, how much flour do you think I should use- how much flour does a 1/2 cup yield?

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Angela (Oh She Glows) July 13, 2014 at 9:14 am

Yes you can use pre-ground raw buckwheat flour ( just make sure it`s not toasted kasha flour) – I would try half a cup plus 1 tablespoon or so of flour. hope this helps!

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Allison July 13, 2014 at 9:20 am

Thanks so much Angela! I’m making these for my birthday on Tuesday :) I’ll let you know how they turn out!

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Kim @ LettuceBeHealthy August 2, 2014 at 8:08 pm

Hi Angela!
I also have buckwheat flour so I’m excited to try this recipe! I just recently started cooking with buckwheat flour and it’s an amazing gluten-free ingredient. This recipe will be perfect for my allergy-free clients so I’ll definitely be sharing it with them. Thank you soooo much! Kim

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Susan Hollaway August 12, 2014 at 7:14 am

Amazing. I have been getting sick when eggs are an ingredient so I tried these and they are the best pancakes I have ever eaten period.

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Sarah Burns October 18, 2014 at 5:26 pm

I just made these for dinner and they were awesome! I love the texture and the fresh chunks of banana. I made them for dinner tonight and they were perfect because they aren’t sweet, I’m not real keen on sweet foods. Fruits are my sweets ;). I’ll make these agian for sure, thank you!

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Lina December 13, 2014 at 6:22 am

Just made these with apples instead of blueberries and all buckwheat flour instead of the rice flour. They turned out very delicious! The first time I´ve made these, it was for a friend who has trouble with going gluten-free. She didn´t think she could eat pancakes anymore and was delighted!! Back then we topped them with melted dark chocolate … amazing! (But only make as much as you want to eat because will eat them all)

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Gigi January 13, 2015 at 3:53 pm

Oh My Gosh! Your sketchie looks exactly like my Bengal Kobe. I thought that was a picture of my Kobe. I’ll have to find a pic and post it…weird!

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Grace February 2, 2015 at 6:24 am

i used wholemeal buckwheat flour from dove’s farm and fresh blueberries- due to their size lending a bumpy shape but these were so so awesome! any more buckwheat-brown rice flour mixes for recipes will be very appreciated!!

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mia d February 25, 2015 at 1:26 pm

Hi Angela! I was looking at a recipe that calls for Millet for a breakfast porridge..do you think I can use Buckwheat Groats instead? Are they similar? Can’t wait to try these pancakes!!!

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Kathleen April 9, 2015 at 8:40 pm

Hi Angela,
Can I use all buckwheat flour for these pancakes, instead of using the rice flour?

I love your beautiful cat and your blog. BIG THANK YOU for all you do to help animals and health!
xo

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Kelsey May 15, 2015 at 7:19 pm
Recipe Rating:

Delicious! Very moist and a great omnivore persuasion food, let alone gluten free ;) I used regular organic buckwheat and it turned out great, reminiscent of an light whole wheat pancake. Thanks for the awesome recipe once again!

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Tempest June 29, 2015 at 4:14 pm

Is there anything I can use to replace the banana in this recipe? I’m allergic :/

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Rae July 11, 2015 at 3:13 pm
Recipe Rating:

These are delicious! Yum! Thanks

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Gina July 24, 2015 at 11:06 am

Do you have the recipe for homemade Baileys? I love Baileys but feel guilty because of the GMOs in it

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Viola November 16, 2015 at 3:14 pm

Hi!
What could I use instead of brown rice flour?? Thanks!

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Vegan.Veronica December 13, 2015 at 7:02 pm
Recipe Rating:

Oh my god I just woke up in the middle of the night (in Germany), desperately craving exactly THESE pancakes, being pregnant in week 9 I almost couldn`t eat anything the last 2 months due to nausea but I just ate them all at once, on my own :D They were exactly what I needed and it feels so good to be able to eat and enjoy food! :)

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Bronte February 18, 2016 at 12:04 am

These look delicious! I love fluffy pancakes <3 Do you think I could use oat flour in place of the brown rice flour? I'd rather not have the extra carbs, but I'm nervous the pancakes won't be as fluffy!

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Angela Liddon March 17, 2016 at 3:26 pm

Hi Bronte, I don’t recommend using oat flour, since I had a LOT of trouble with the pancakes sticking to the pan when I tried it. If you’d rather not use brown rice flour, you could definitely experiment with swapping it out for an all-purpose flour (or all-purpose gluten-free flour, if needed), but I think the results would still vary for sure. Good luck if you give it a try – please let me know how it goes! :)

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Emily February 25, 2016 at 3:14 am
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These are by far the most incredible (not just gluten free) pancakes I’ve ever had! I’ve been in desperate search of a gold nugget like this one and by Jove, I’ve found it. Thanks so much Angela! Absolutely stupendous job — can’t wait to get my hands on your next book! Xxxx you’re a wiz!

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Angela Liddon February 25, 2016 at 7:05 pm

Hi Emily, happy to hear you like the pancakes! I hope you enjoy the next book when it finally arrives – I can’t wait to share it with everyone! :)

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Sophie April 8, 2016 at 4:26 am

Hi Angela,

Just discovered your website that I absolutely love! Want to try this recipe;) just one question could I use already grounded buckwheat flour? Thanks

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Angela Liddon April 13, 2016 at 10:26 am

Hi Sophie, yes, you can definitely use pre-ground buckwheat flour ( just make sure it`s not toasted kasha flour) – I would try half a cup plus 1 tablespoon or so of flour. Hope this helps!

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Sophie April 13, 2016 at 7:14 pm

Thanks for the info Angela! Can’t wait to try this recipe:)

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Katelin Reeser April 10, 2016 at 10:08 am
Recipe Rating:

I haven’t had pancakes in years and wanted to try something different, these were so delicious and hearty! I didn’t have blueberries, but spread a little peanut butter on them = next level. Thanks for your amazing recipes!

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Ryan Place May 16, 2016 at 1:39 pm

Hello,
Can’t wait to try these! One question- can I just buy buckwheat flour instead of grinding groats? How much flour would that amount to per batch?

Thanks!

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Angela Liddon May 24, 2016 at 3:50 pm

Hi Ryan, absolutely, just make sure it`s not toasted kasha flour. I would try half a cup plus 1 tablespoon or so of flour. Hope this helps!

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Jen August 13, 2016 at 12:18 pm

Can i substitute sorghum flour for buckwheat flour?

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Angela Liddon August 29, 2016 at 9:39 am

Hey Jen, I’m sorry, I’m not sure! I have only tried the recipe as written. Please let us know if you try anything out though!

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Sherri W December 25, 2016 at 4:21 pm

These are really delicious. It’s now my preferred pancake recipe, though I’ve changed it up a bit. I substitute chickpea flour for the brown rice flour, which I almost never have on hand. I omitted the fruit and vanilla bean to make it a plain base for my own toppings. My favorite toppings for this are almond butter with chocolate chips.

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Angela Liddon December 28, 2016 at 11:15 am

Yum, almond butter and chocolate chips — such a great combo! I’m happy to hear you’re enjoying the recipe, Sherri, and thanks so much for sharing that flour swap; it’s great to know you’ve found it successful. :)

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Yang December 29, 2016 at 1:22 pm

My good friend recommended this recipe to me. It looks so good! I will be saving it and trying it soon!

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Mallory February 20, 2017 at 4:39 pm
Recipe Rating:

These were very yummy! I subbed white flour since i didnt have rice and added powdered ashwaganda, cardamom, nutmeg, and cinnamon. Thanks so much! I’m a big fan of your stuff :0)

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Rebecca June 10, 2017 at 9:58 am

I really wanted to try this recipe but I did not have all the ingredients on hand. Since I am the “Queen of Substitutions” I made the following changes with what I did have on hand and it turned out great!!

– Dark Buckwheat Flour instead of the groats (1/2 cup plus 1 TBSP as you mentioned above)
– White Rice flour instead of Brown Rice Flour (1/4 cup plus 1/8 cup)
– Tapioca starch instead of Cornstarch (same amount)

Not sure what the original recipe is supposed to taste like, but this one was fantastic!

Thank you!

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Angela Liddon June 12, 2017 at 1:31 pm

Thanks so much for sharing, Rebecca! It’s great to know these subs worked out well for you.

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Francesca January 2, 2018 at 8:08 am
Recipe Rating:

SO GOOD. Just made them after craving gf pancakes. Was not disappointed! I initially was worried about the taste of buckwheat but I loved it. Texture of the batter was amazing and tasted great too. Highly recommend this recipe. Oh and I used a gf flour blend I already had and it worked fine.

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Angela (Oh She Glows) January 2, 2018 at 8:22 am

Hey Francesca, Oh so glad you tried these out! I too love the raw buckwheat flavour. Happy New Year!

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Cristina May 10, 2018 at 8:00 am
Recipe Rating:

Been making these for years. I made these recently and used teff flour instead. Had to increase teff flour to about 3/4 cup.

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mich July 4, 2018 at 6:16 pm
Recipe Rating:

I’m a little late in the game but I don’t think it’s ever too late for pancakes. Love these and I love that they freeze well. I’m into a buckwheat kick lately. You don’t happen to have any other recipes that have buckwheat groats/flour (that isn’t porridge) in it do you? Like maybe muffins? I love your flourless mini breakfast muffins too. I can’t stop eating them. Thank you for all the recipes!

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Angela (Oh She Glows) July 5, 2018 at 8:33 am

Thank you so much Mich! :) To find my buckwheat recipes, you can search “buckwheat” in the search bar and some should come up. There is a great overnight buckwheat porridge I love.

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Carla July 10, 2018 at 7:10 pm

I have a food sensitivity to bananas. Do you think i could replace the banana in the recipe with maybe 1/2 cup of applesauce??

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Angela (Oh She Glows) July 16, 2018 at 8:21 am

Hi Carla, Hmm good question! I haven’t tried it before so I’m not sure. If you try anything would you be able to let me know how it goes? It’s important to use a non stick pan with this recipe too.

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