Basic Vegan Buckwheat Oat Pancakes

I’m not vegan, but I can’t eat dairy and at least at this present moment in time my body isn’t tolerating eggs all to well. Eggs themselves are not something I miss, but when I realised I was going to have to cut them out the pancake loving part of my heart sank.

I was a woman on a very important mission to make pancakes without eggs that were equally as awesome… thick, fluffy, almost bread like, with a little bit of chew, made that little bit harder with the use of gluten free flours.

I was a low key obsessed with buckwheat flour for a while, well I still am, but the combination of oat flour and buckwheat flour is where it’s at. I do like the taste and texture of buckwheat flour alone, but oat flour just brings down the earthiness a little,  and gives them that bit of chew that they were lacking. Admittedly I do buy gluten free oat flour from Bob’s Red Mill. You can of course make your own but due to my lack of patience I never quite wait for it to be fine enough which wreaks havoc with my delicious, easy peasy, go to pancake batter!

Topped simply with berries and some brown rice syrup, maple or honey, whatever your preference, some crushed activated walnuts and they are good to go. Wholesome, delicious and they can be made in advance, reheated, or even eaten cold which I do at least twice a week when I have breakfast on the go post training.

They are also Low Fodmap which of course works perfectly for my tummy that is basically just unnecessarily picky when it comes to what it wants to digest with ease!

Basic Vegan Buckwheat Oat Flour Pancakes

Print Recipe
By Serves: 1 Prep Time: 5 minutes Cooking Time: 10 minutes


  • 60g buckwheat flour
  • 30g oat flour, gluten free if necessary
  • 1 tsp baking powder
  • 1/4 tsp apple cider vinegar
  • 1 heaped tsp milled flaxseed
  • 1/4 tsp cinnamon, optional
  • 1/4 tsp vanilla extract, optional
  • 165ml water
  • 5 - 10 drops of stevia, or 1 - 2 tsp maple syrup or raw cane sugar



Whisk together all ingredients in a jug until smooth.


Preheat a non stick pan and once hot spray with spray oil.


Cook a scant 1/4 cup (50ml) of batter per pancake for 5 pancakes or you can cook 1/3 cup (for 3 pancakes) or 1/2 cup measures. The 1/2 cup measures generally makes two jumbo pancakes!


Cook for 2 minutes, flip and cook for 1.5 minutes more. Serve topped with berries, non dairy yogurt, some maple syrup or whatever else you might fancy.


I do like just having them plain and dunking them in some maple syrup!


If you do wish to include an egg simply reduce the water to 100ml and include 1 large egg and they should work just the same!

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