Gluten-Free Vegan Buckwheat Pancakes 

makes 10-15 thick pancakes
2 cups almond milk (or other dairy-free milk)
1 1/2 cup buckwheat flour
1 cup dates, pitted
2 tsp vanilla essence
1 1/2 tsp baking powder
1/2 tsp salt
a dash of cinnamon

 juice from 1/2 lemonCoconut oil to fry


1. In a large mixing bowl, whisk together all of the dry ingredients. Place the dates, almond milk, lemon juice and vanilla essence in a high-speed blender/food processor and blend until smooth. Stir this mixture in with the dry ingredients until you have a relatively thick batter.

2. Heat up a pan on medium heat before pouring in about 1/4 cup batter per pancake (use coconut oil to prevent sticking). Place the pancakes on a plate and place a towel on top to retain the heat.

Serve hot with your favorite jam and cashew whipped cream.

“When diet is wrong medicine is of no use. When diet is correct medicine is of no need.” 
~Ancient Aryurvedic Proverb


  1. These look so yummy! I haven't made pancakes in ages and I have them on my plan for Saturday morning (yay!). Thanks for sharing!

    1. I don't eat them too often either, maybe once a month or so. It's a nice treat when you do it so rarely. Like a big pancake party! 🙂

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