Dairy-Free & Gluten-Free Buckwheat Pancakes Recipe

Dairy-Free Buckwheat Pancakes
© 2014 Ashley Adams, licensed to About.com, Inc.
Ratings (25)
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
596 Calories
24g Fat
78g Carbs
20g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe makes delicious, melt-in-your-mouth buckwheat pancakes that are dairy-free and gluten-free to boot. They do contain eggs because eggs are not a dairy product and can be eaten by a lacto-ova vegetarian, but they would not be considered vegan.

If you've never used coconut oil to top your pancakes, these are good pancakes to try it with. The coconut oil is mellow in flavor and accentuates the sweet buckwheat flavor in the most wonderful way, especially with a drizzle of pure maple syrup. If you are avoiding butter, it makes a great substitute.

As with any pancakes, there are a zillion ways to dress these up. Slice up some fresh bananas and add them to your hotcakes, or add in any combination of berries, bacon (or vegan bacon substitute), shredded coconut, nuts, or dairy-free chocolate chips to change things up.


  • 1 1/2 cups buckwheat flour (organic)
  • 1/2 cup gluten-free flour (all-purpose)
  • 2 teaspoons baking soda
  • Optional: 1/8 teaspoon cinnamon (ground)
  • 1 teaspoon salt
  • 2 cups coconut milk (or almond milk, soy milk, or another dairy-free milk of your choosing)
  • 2 large eggs (lightly beaten)
  • 2 tablespoons maple syrup
  • 2 tablespoons olive oil (extra-virgin, cold-pressed if available)
  • 1/2 teaspoon vanilla extract (make sure it's pure; imitation varieties can contain gluten)
  • 1 to 2 tablespoons coconut oil (virgin, for cooking and serving)

Steps to Make It

In a medium-large mixing bowl, combine the buckwheat flour, all-purpose gluten-free flour, baking soda, optional ground cinnamon, and sea salt. Set aside.

In another bowl, whisk together the coconut milk, lightly beaten eggs, maple syrup, olive oil, and pure vanilla extract.

Add the wet ingredients to the dry and stir until mostly smooth (some lumps are fine). Let the batter sit for 10 to 15 minutes to allow the buckwheat to absorb the liquid slightly (don't skip this step; it will create lighter, fluffier pancakes than if you rush through this).

Grease a skillet or pan with coconut oil and heat over medium heat. Add the batter, about 1/4 cup at a time, to the hot skillet. Cook each side for 1 to 2 minutes, flipping with a spatula when small bubbles appear on the surface of one side, and then removing when both sides are lightly browned.

Continue to do this until all of the batter has been used. Cover the finished pancakes with a paper towel or clean kitchen towel to keep them warm while finishing the rest.

Serve the pancakes immediately, with extra coconut oil and pure maple syrup.

Note: As with any recipe intended for persons with dietary restrictions or allergies, make sure to read the label on all ingredients to make sure there are no dairy-derived ingredients or other allergens that apply to you.