• Cath

Gluten free vegan buckwheat pancakes with spinach and blueberries

Updated: Feb 22, 2019

I went through a bit of a phase of making pancakes for breakfast, and I experimented with so many versions I almost lost track! These ones worked well texturally. Buckwheat pancakes tend to have quite a savoury taste, so if you want a dessert pancake add raw honey or maple syrup to taste.


  • 1/2 cup buckwheat flour

  • 1/2 cup tapioca flour

  • 1 cup coconut milk

  • 1/2 teaspoon cinnamon

  • A few drops of vanilla extract

  • Raw honey (or maple syrup for vegans) to drizzle

  • Spinach for topping

  • Blueberries for topping

  • Coconut oil for cooking in


  1. Sieve the buckwheat flour and tapioca flour together

  2. Add the coconut milk, and whisk the mixture together

  3. Add the cinnamon, and the vanilla extract and stir until mixed

  4. Heat your pan with a bit of coconut oil

  5. Spoon in about one quarter of the pancake mix and cook on both sides (until it reaches pancake consistency!)

  6. Repeat until you have used all the mixture, each time adding a bit more coconut oil to the pan before cooking the pancakes.

  7. Serve with a few spinach leaves, blueberries, and raw honey (or maple syrup if you are a true vegan)

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