Savoury vegan buckwheat pancakes: a breakfast that’s healthy, filling and just as delicious when eaten for dinner too! Have these ready in under 30 minutes and serve with a simple tahini veggie slaw that can also be enjoyed on its own.
Sometimes, I just gotta start my day with savoury pancakes. I’m more of a sweet than a savoury person, and even though my sweet tooth happens to be at its strongest in the morning, a savoury breakfast can feel so comforting. Of course, I can still enjoy a good old classic that’s often sweet (pancakes), just with a bit of a twist.
Likewise, I can never turn down breakfast for dinner. Or even dinner for breakfast, because I’m not one to stick by these rules. If I want pasta first thing in the morning, I’m gonna have it. That’s the great thing about these buckwheat flour pancakes – just like pasta, they work for just about any meal. I think I’m going to start making them as a snack soon because you know, snacking on pancakes is something we need more of in our lives.
About these savoury buckwheat pancakes
Lately, I’ve been obsessed with buckwheat flour. I loved buckwheat as a child and was beyond excited when I discovered the flour version in the supermarket for the first time! It’s a wonderful gluten-free option for any type of baking or cooking that traditionally calls for whole grain flour.
The base of these vegan pancakes is just four ingredients: buckwheat flour, unsweetened almond milk, baking powder and apple cider vinegar. You could even stick with those for plain, but versatile pancakes that work with just about any topping, whether that’s scrambled tofu or fruit with nut butter. However, we’re adding paprika, GF nutritional yeast and onion to keep things interesting and give them a bit of a cheesy, smoky flavour.
To compliment the pancakes, we’re making a super simple tahini veggie slaw – the two components are good enough to eat by themselves, but even better together. You can make a layered stack like I have here, or plate the pancakes with the slaw in the middle.
The resulting vegan buckwheat pancakes are made from wholesome ingredients, as well as naturally oil and gluten-free. The slaw is tangy and fresh, with plenty of colour and flavour. I’d recommend making a bit extra of the latter to store in the fridge for up to 2-3 days and repurpose for different recipes!
How to make vegan buckwheat pancakes
Start by simply blending the ingredients in a blender or food processor until smooth. If you don’t have one, whisk them together using a fork or an electric whisk.
Let the batter sit for around 5 minutes, and use this time to make the slaw. All you have to do is stir together the prepared veggies with the other ingredients in a large mixing bowl until they are coated well in the tahini. For some optional extra tanginess, squeeze lime or lemon juice over the top to help bring out the flavours.
Then, heat a non-stick frying pan on a medium-high heat. I find that if I use one of the non-stick variety, I don’t encounter any problems with them sticking and can keep them oil-free that way, but if you want to you can use a little bit of oil or cooking spray to cook the pancakes.
Use 2-3 tbsp of batter per pancake (the recipe card below makes around 8 medium-sized ones, which should be enough for 1-2 servings depending on how hungry you are lol). Flip them when bubbles start to form on the surface and they get crispy around the edge.
And that’s all there is to making delicious light and savoury buckwheat pancakes! Next all you have to do is serve with the veggie slaw and and enjoy each bite, which shouldn’t be too hard to do :’).
Notes and modifications:
- Of course, the tahini veggie slaw is only a serving suggestion! These are super versatile, meaning you can have them with pretty much any topping for a tasty savoury breakfast. Think tofu/tempeh, beans, one-pot lentils, etc…
- The buckwheat flour is kinda the star of the show here. But if you don’t have it on hand you can use chickpea, wholewheat or all-purpose varieties instead.
- Feel free to switch up the vegetables you use for the slaw – try leafy greens like kale and spinach.
- The cooking time below assumes that you make the pancakes one at a time. If you want to shorten this, make them batches of 2-3 – just be sure to leave plenty of space between them.
Other recipes you might enjoy…
- Try White Bean Vegan Skillet Potatoes With Garlic Mushrooms for another comforting savoury breakfast.
- How To Make A Chickpea Omelette + Three Filling Ideas – a guide to making an all-time favourite of mine.
- Savoury Oat And Tofu Vegan Egg Muffins are great for a make-ahead breakfast option.
Let me know in the comments: what’s your favourite way to make pancakes? If you give this recipe a try, tag me on Instagram (@earthofmariaa) so I can see your creations, and be sure to leave a rating below to let me know what you thought.
Vegan Buckwheat Pancakes With Tahini Veggie Slaw
For the pancakes
- 1 cup (125g) buckwheat flour
- 1/2 tbsp baking powder
- 1/2 tsp paprika
- 1 tbsp gluten-free nutritional yeast
- 1/2 medium onion, chopped
- 1 cup unsweetened almond milk
- 1 tbsp apple cider vinegar
For the tahini veggie slaw
- 1 medium carrot, peeled and grated
- 1/4 cucumber, chopped
- 1/4 small red cabbage, chopped
- 1/2 ripe avocado, cubed
- 1/3 cup petit pois
- 1.5 tbsp tahini
- sesame seeds
- pink Himalayan salt and black pepper
- Add the pancake ingredients (buckwheat flour, baking powder, paprika, GF nutritional yeast, onion, almond milk and apple cider vinegar to a blender or food processor. Blend until smooth and set aside for 5 minutes
- Meanwhile, make the veggie slaw by stirring together the carrot, cucumber, red cabbage, avocado, petit pois, tahini and sesame seeds. Season generously with pink Himalayan salt and black pepper.
- Heat a non-stick frying pan on a medium-high heat. Use around 2-3 tbsp batter per pancake and cook for around 1.5 minutes (until bubbles form on the surface) before slipping. Cook for a further minute before setting aside on a plate.
- Serve immediately by stacking the pancakes with the veggie slaw in between.
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