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Vegan Buckwheat Breakfast Pancakes

Makes 8-10 pancakes

There is no need for eggs or dairy in this easy recipe for vegan pancakes made with buckwheat flour and your favourite vegan milk. They can be served warm with stewed or fresh fruit or maple syrup and are also delicious cold spread with peanut butter or jam.

Free from Egg, Soya, Dairy, Nuts
Vegetarian, Vegan, Without crystal sugar


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  1. Sieve the buckwheat flour, chickpea flour, icing sugar, baking powder and salt into a bowl and mix together well.
  2. Add half the vegan milk, oil and lemon juice and beat until smooth.
  3. Stir in the remaining milk.
  4. Put a little oil into a frying pan, roll it around to cover the surface and heat until the pan is nice and hot.
  5. Pour some batter into the pan to make 7.5-10cm/3-4” circles and cook over a medium heat.
  6. When bubbles appear on the surface and the base is golden, 2-4 minutes, turn the pancakes over and cook the other side for another 1-2 minutes.
  7. Transfer the cooked pancakes to a plate.
  8. Repeat until the batter is used.


frying pan and mixing bowl

Cooking time

30 minutes
These are great, we make them with either cow's milk or a vegan milk. Sometimes I sub melted butter for the oil. They soak up a lot of sauce, so you need to have a lot of something ready to add on. The kids adore them.
By Susanna
14 Nov 2020

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