These vegan buckwheat pancakes are light and fluffy, with a slightly nutty flavour that sets them apart from traditional pancakes. Stack them tall and pour on the syrup!
Despite the “wheat” in its name, buckwheat is not a type of wheat at all! It’s actually a seed from a plant related to rhubarb. Because it’s not really wheat, it’s naturally gluten-free, and it adds different qualities to foods when you use it in recipes.
Take these buckwheat pancakes! They have a unique nutty, earthy flavour, a texture that’s both hearty and light, and a deeper colour than typical vegan pancakes .
Why You’ll Love These Buckwheat Pancakes
- Easy to make . Like my vegan strawberry pancakes , buckwheat pancakes come together quickly with a little bit of stirring, cooking, and flipping.
- Gluten-free option . I like to use some all-purpose flour because adding a bit of gluten helps the pancakes hold together, but you can use all buckwheat flour to make them gluten-free.
- Versatile . These buckwheat pancakes can be customized to your taste preferences by adding different toppings or mix-ins.
- Light and fluffy texture . Despite being made with hearty buckwheat flour, these pancakes are still light and fluffy!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Buckwheat flour – Not all grocery stores carry buckwheat flour, so natural grocers or stores that tend to have more specialty ingredients are your best bet.
- All-purpose flour – Swap for gluten free all purpose flour if you want to make gluten-free vegan buckwheat pancakes.
- Sugar
- Baking powder – This, along with the apple cider vinegar, helps give the pancakes their fluffy texture.
- Salt
- Neutral plant milk – You can add a little extra for thinner pancakes.
- Oil – Or another oil you like to use for cooking.
- Apple cider vinegar
- Vanilla extract
- Cinnamon – This adds some cozy flavour.
- Non-stick cooking spray
How to Make Buckwheat Pancakes
- Make the batter. Whisk the dry ingredients in a bowl, then stir in the remaining ingredients, through the cinnamon.
- Rest. Let the batter rest for 5 minutes.
- Cook the pancakes. Heat a pan over medium and coat it with cooking spray. Pour 1/2 cup of batter into the pan per pancake and cook both sides until lightly browned and cooked through.
Tips for Success
- Don’t skip the rest . During the 5 minute resting time, the flours absorb the liquid and create a thicker batter, resulting in fluffier pancakes.
- Avoid over-mixing . Since there’s still some all-purpose flour in this buckwheat pancake recipe, over-mixing will create tough and dense pancakes. Mix until everything is just incorporated.
- Flip at the right time . Wait for bubbles to form on the surface of the pancake and the edges to look set before flipping. This ensures that your pancakes won’t fall apart when you flip them.
- Adjust the stove temperature as needed . If your pancakes are burning on the outside while the insides are still gooey, turn the heat down. If they’re taking much too long, turn the heat slightly up. When making pancakes, you usually have to adjust the temperature a few times through the cooking process.
Topping and Mix-In Ideas
- Add some fruit . Blueberries, diced apples, or chopped strawberries are delicious stirred into the batter, or you can serve your buckwheat pancakes with fruit on top.
- Drizzle with syrup . Maple syrup is the traditional choice, but date syrup is also delicious!
- Get fancy with whipped cream . A dollop of coconut whipped cream or cashew whipped cream adds some indulgence to your breakfast.
- Make it chocolatey . Fold some vegan chocolate chips into the batter—because breakfast is always better with chocolate!
How to Store Leftovers
You can store buckwheat pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave, toaster oven, or on a sheet pan in a 325ºF oven. (If you reheat them in the oven, I recommend covering the pan with foil to keep the pancakes moist.)
Can This Recipe Be Frozen?
Yes! Place the pancakes in a single layer on a parchment-lined baking sheet and freeze them until they’re solid. After they are frozen, transfer the pancakes to a freezer-safe bag or container. They will keep well in the freezer for up to 3 months. They can be reheated directly from frozen.
More Vegan Pancake Recipes
- Protein Pancakes Recipe
- Silver Dollar Pancakes
- Pumpkin Pancakes
- Vegan Gingerbread Pancakes
Ingredients
- 1 cup buckwheat flour , 120 grams
- ¾ cup all-purpose flour , 90 grams
- ¼ cup sugar , 50 grams
- 1 tablespoon plus ½ teaspoon baking powder , 16.4 grams
- A pinch of salt
- 1 ¾ cup neutral plant milk , 414 ml, 2 cups ( 473 ml) if you like a thinner pancake
- 3 tablespoons oil , any oil you like works 44 ml
- 1 ½ teaspoons apple cider vinegar , 7 ml
- 1 teaspoon vanilla extract , 5 ml
- 1 teaspoon cinnamon , 2 grams
- Non-stick cooking spray
Instructions
- Whisk together the buckwheat flour, all-purpose flour, sugar, baking soda, and salt. Stir in the plant milk, oil, apple cider vinegar, vanilla, and cinnamon. Mix until smooth but don’t over-mix.
- Allow the batter to rest for 5 minutes.
- Heat a non-stick pan over medium heat and grease it with cooking spray. Pour about 1/2 cup of batter onto the skillet per pancake. Cook until bubbles form on the surface of the pancakes and the edges start to look set (2-3 minutes). Use a large spatula to flip the pancakes. Cook for 1-2 minutes more minutes or until cooked through. Transfer the pancakes to a plate, grease the skillet again, and repeat with the remaining batter.
Notes
Buckwheat Pancakes
Ingredients
- 1 cup buckwheat flour 120 grams
- ¾ cup all-purpose flour 90 grams
- ¼ cup sugar 50 grams
- 1 tablespoon plus ½ teaspoon baking powder 16.4 grams
- A pinch of salt
- 1 ¾ cup neutral plant milk 414 ml, 2 cups ( 473 ml) if you like a thinner pancake
- 3 tablespoons oil any oil you like works 44 ml
- 1 ½ teaspoons apple cider vinegar 7 ml
- 1 teaspoon vanilla extract 5 ml
- 1 teaspoon cinnamon 2 grams
- Non-stick cooking spray
Instructions
- Whisk together the buckwheat flour, all-purpose flour, sugar, baking soda, and salt. Stir in the plant milk, oil, apple cider vinegar, vanilla, and cinnamon. Mix until smooth but don’t over-mix.
- Allow the batter to rest for 5 minutes.
- Heat a non-stick pan over medium heat and grease it with cooking spray. Pour about 1/2 cup of batter onto the skillet per pancake. Cook until bubbles form on the surface of the pancakes and the edges start to look set (2-3 minutes). Use a large spatula to flip the pancakes. Cook for 1-2 minutes more minutes or until cooked through. Transfer the pancakes to a plate, grease the skillet again, and repeat with the remaining batter.
Notes
Nutrition
Buckwheat Pancakes https://jessicainthekitchen.com/buckwheat-pancakes/ June 21, 2024
This vegan jambalaya recipe is comfort food Cajun style! Loaded with rice, veggies, and plant-based sausage, this is a hearty meal that’s flavourful and satisfying.
Jambalaya is a classic Creole and Cajun dish that originates from Louisiana, and like most Cajun food, it’s known for its big, bold flavours. Traditionally, jambalaya is a one-pot dish consisting of rice, a variety of meats such as sausage, chicken, and seafood, and a blend of vegetables and spices, along with the “Cajun trinity” of onions, bell peppers, and celery.
Like my vegan Cajun chicken pasta and dirty rice recipe, this vegan jambalaya has all the bold flavours of the traditional dish, but plant-based sausage and vegetable broth make it completely meatless.
Why You’ll Love This Vegan Jambalaya Recipe
- A complete dinner in one pot . This vegan jambalaya is a perfect one-pot meal with vegan sausage, rice, and veggies all together in a single dish.
- Big flavours . If you love dishes like Jamaican jerk tofu , you will appreciate this vegan jambalaya recipe. It’s not just spicy—there are layers and layers of flavour here!
- Fantastic for meal prep . This is one of those recipes that tastes even better after a day or two in the fridge as the flavours meld even more. I love making a big pot on Sunday to have for lunch during the work week.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil
- Vegan Cajun sausage – If you can’t find Cajun sausage, any spicy vegan sausage will do.
- Vegan butter – I always like to use my homemade vegan butter .
- Flour
- Vegetables – Yellow onion, green bell pepper, red bell pepper, and celery.
- Cajun seasoning – Different brands have different ingredients and ratios, but Cajun seasoning typically consists of paprika, garlic and onion powder, thyme, oregano, black pepper, and cayenne pepper.
- Garlic
- Basmati rice – Basmati has an earthy, nutty flavour that is fantastic in this vegan jambalaya.
- Diced tomatoes
- Vegetable broth – Use store-bought or homemade vegetable broth .
- Herbs – Dried basil and dried thyme.
- Salt and pepper
How to Make Vegan Jambalaya
- Brown the sausage. Heat the oil in a skillet set over medium-high and cook the sausage until it’s browned. Transfer to a plate.
- Make a roux. Lower the heat to medium and melt the butter. Whisk in the flour and cook, whisking, until it’s lightly browned.
- Sauté the veggies. Add the vegetables to the pan with the Cajun seasoning. Cook until softened, then stir in the garlic and cook until fragrant.
- Toast the rice. Add the rice to the pan and cook for 1 minute, or until it’s toasted.
- Simmer. Stir in the tomatoes, broth, and dried herbs. Add the sausage to the pot. Bring to a boil, then reduce the heat and simmer until the rice is cooked through, stirring occasionally.
- Finish. Season to taste with salt and pepper, then serve.
Tips for Success
- Make sure the roux is browned . The roux is the base of this dish and gives it a rich flavour. Be sure to cook it long enough so that it turns a deep golden brown; under-cooked roux has a raw flour flavour, which isn’t what you want!
- Add more liquid if needed . If, when checking on the jambalaya, it seems dry, pour more broth or water into the pot.
- Prep all ingredients beforehand . This recipe comes together quickly, so make sure you have all your ingredients measured and ready before starting.
Serving Suggestions
This vegan jambalaya is a one-dish dinner, but that doesn’t mean you can’t serve something on the side! I like serving it with no-knead bread or even olive bread or vegan dinner rolls to sop up what’s left at the bottom of the bowl. Vegan cornbread muffins would be great too!
How to Store Leftovers
Leftover vegan jambalaya can be stored in an airtight container in the refrigerator for 3 to 4 days. Reheat it in the microwave or on the stovetop over medium heat; add a splash of broth or water to loosen it up if you need to.
Can This Recipe Be Frozen?
For longer storage, you can freeze vegan jambalaya in a freezer-safe container for up to 3 months. Thaw in the refrigerator, then reheat according to the instructions above.
More Vegan Rice Dishes
- Jamaican Rice and Peas
- Pineapple Fried Rice
- Broccoli Cheese Rice Casserole
- Vegan Puerto Rican Rice and Beans (Arroz con Gandules)
- Korean (Gochujang) Tofu Rice Bowls
Ingredients
- 2 tablespoons olive oil , 30 ml
- 14 ounces vegan Cajun sausage , sliced into rounds 397 grams
- 3 tablespoons vegan butter , 42 grams
- 2 tablespoons flour , 14 grams
- 1 yellow onion , chopped
- 1 green bell pepper , diced
- 1 red bell pepper , diced
- 3 ribs of celery , sliced
- 3 tablespoons Cajun seasoning , 21 grams
- 4 cloves garlic , minced
- 1 ¼ cups basmati rice , 262.5 grams
- 1 (14.5-ounce) can diced tomatoes , 411 grams
- 2 ¾ cups vegetable broth , 651 ml
- 2 teaspoons dried basil , 2.8 grams
- 1 teaspoon dried thyme , 1.4 grams
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large heavy-bottomed skillet over medium-high heat. Add the vegan sausage and saute until browned. Use a slotted spoon to transfer the sausage to a plate.
- Reduce the heat to medium and add the vegan butter to the pan. Once the butter has melted, whisk in the flour. Continue whisking for another minute or so.
- Add the onion, green bell pepper, red bell pepper, and celery to the pan and season with Cajun seasoning. Saute until the veggies have softened. Add the garlic and saute for an additional minute.
- Add the rice to the pan and saute for 1 minute.
- Stir in the diced tomatoes and vegetable broth and season with basil and thyme. Add the sausage back to the pot. Turn the heat to medium-high and bring the broth to a boil. Reduce the heat to low and simmer, stirring occasionally, until the broth has evaporated and the rice is cooked through. If you need to add extra broth, you can.
- Taste the jambalaya and season with salt and pepper if needed.
