Vegan Buckwheat Gingerbread Pancakes
Vegan Buckwheat Gingerbread Pancakes- whole grain and naturally gluten-free, these gingerbread pancakes are sure to leave your stomach full and your taste buds happy!
Are you guys as excited as I am for gingerbread season?
Every year we anxiously wait for Thanksgiving to pass so that we can bust out the decorations and listen to Christmas music non-stop. It’s kind of hard to not be happy when there’s twinkling white lights everywhere and Mariah Carey blaring in the background.
Gingerbread pancakes are my absolute favorite thing to kick of this time of year, especially those made with whole grain buckwheat flour. Not only are they super filling but they’re also packed full of healthy vitamins and minerals. All of which are extremely important when you’re running around like a crazy person trying to keep up with all of the holiday festivities.
These vegan gingerbread pancakes are loosely based off this recipe that I shared waaaay back in the day. I wanted to try my hand at an eggless version and update the pictures too because let’s be real, the white balance in those pictures was a little cray cray.
This recipe uses a combo of ground flax and apple cider vinegar to help mimic the leavening and binding properties of the eggs. The result is the most light and fluffy pancakes you could possibly dream of. Seriously, they’re kind of perfect.
If I’m being totally honest, I actually prefer these to the non-vegan version because the texture is better. So even if you’re okay with eating eggs, it might be worth it for you to give these a try because you might like them better too. Vegan gingerbread pancakes for the win.
Vegan Buckwheat Gingerbread Pancakes
Yield: 6 medium-size pancakes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients:
- 1 cup buckwheat flour*
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup unsweetened vanilla almond milk
- 1 teaspoon apple cider vinegar
- 1 tablespoon ground flax + 3 tablespoons water
- 1 tablespoon molasses
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil
Directions:
In a measuring cup, combine the almond milk and apple cider vinegar then set aside.
In a small bowl, combine the ground flax and water, stir and set aside to thicken.
In a large bowl, add the buckwheat flour, baking powder, salt, cinnamon, ginger and cloves. Sift together and set aside.
Pour the almond milk into the bowl with the dry ingredients. Add the molasses, maple syrup, vanilla extract, ground flax mixture, and coconut oil. Stir to combine. Set aside to sit for 5 minutes while you warm the skillet.
Lightly grease a skillet and warm over medium-low heat. Pour about 1/4 cup batter for each pancake. Cook for a few minutes until edges appear firm. Flip with a spatula and continue to cook for a few minutes on the opposite side, until cooked through. Serve warm with pure maple syrup and fruit (if desired) and enjoy!
*I recommend this brand of buckwheat flour for best results
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
These look amazing! I was craving pancakes on Sunday and came thissss close to making some, but I got lazy haha. Please come cook for meee! I’m taking bets on how long we’ll all make it before the sound of Mariah Carey drives us crazy haha.
My husband hates her so I probably won’t be listening to it all that often, lol!
Looks scrumptious! Do you know if these would freeze well?
Hey Laurie! I haven’t tried freezing them myself but I think it would work just fine. I would just let them cool on a rack so that they don’t get soggy before you freeze them.
Yassss to buckwheat pancakes!! I LOVE them and make some about every other week. Must try this gingerbread version!!
I absolutely loved your non vegan recipe but I will give this one a try too!
I remember you making those! I was tempted to redirect that recipe to this one so I don’t have to look at those horrible photos any more but I will leave it because I know it was a good recipe. :)
These pancakes look yummy. I’m still trying to find out the history of why buckwheat was given that name if there’s no wheat in it! Can you personally describe its taste; I’ve never cooked with it because I’ve heard it has quite a distinctive, earthy taste…I’m interested in expanding my gluten free grains repertoire. Thanks. :)
I know- it’s funny that it’s called buckwheat when it has nothing to do with wheat (that I know of, at least). Earthy is really the best descriptor I can think of but I have found variation depending on the brand of flour I use. You know I usually love Bob’s but their buckwheat is much earthier than Arrowhead Mills. That one tastes more like a white whole wheat. Pretty subtle, I think!
Thank you; it’s good to know there’s such a marked difference in brands. The last thing I want to do when stepping into a new, strong flavor profile is be put off by it and it’s good to know I have options! ;)
Will almond flour work instead of buckwheat and if I wanted to add eggs how many would I add? I’m avoiding grains at the doctors request. Thank you
Unfortunately almond flour is much different than buckwheat flour because it is high in fat. You couldn’t change it out one for one. My friend has a recipe for almond flour pancakes here: https://www.theroastedroot.net/almond-flour-pancakes-2/
You could probably add the same spices for a gingerbread flavor. I hope that helps!
Oooh yum, I must try these! I love pancakes and whip up a healthy batter at least once or twice a week. These pancakes look like they’d be perfect on a festive wintery day.. I’m planning on decorating my house this weekend, so I might have to make them then!
These look SO yummy! Ben and I are already pumpkin pancake addicts, but this is a perfect way to spice up the holiday brunch! And I’ve been wondering how I could convert our pumpkin pancake recipe to a vegan version, so I’m going to try swapping the eggs for this mixture next time! Thanks!
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Okay, currently running into my kitchen to make these ASAP. And gingerbread?! My two loves.
Our tree isn’t up but it will be this weekend. And I’m dying to make something with gingerbread flavors! These pancakes look perfect for the bag of buckwheat flour that I have in the pantry. They look so hearty and delicious and I’m super excited to try them!
The recipe says to add coconut oil, but I don’t see it in the list of ingredients.
Thank you so much for noticing that, Jo! I tested the pancakes without oil so I think that’s why I accidentally left it out in the list. But I just fixed it. Thank you!
I just had to check out your cray cray pics! LOL – so fun to see how far our photog has come… and aren’t we our own worst critics? I love gingerbread and buckwheat – but alas, I have to make them all for myself since Rob completely protests! I’ve had success with pumpkin and spice waffles GF/V with him – hooray! Small steps, right? These are absolutely fabulous… and I love your remake! Have a delicious weekend my dear! xo
Haha, Christmas is definitely way more fun than Thanksgiving! There’s a radio station that plays non-stop Christmas music right now and it’s always on when I’m in the car! Gingerbread is another reason why Christmas is so great and these pancakes look delicious! Perfect for Christmas breakfast :)
These didn’t work out as well for me as the one with eggs. :( They stuck really bad to the pan. The ingredient list doesn’t include baking soda but in the directions you list it with the dry ingredients so I wasn’t sure what to do. Maybe that had something to do with it.
Sorry they didn’t turn out for you! The ingredient list is correct, I’m not sure why I wrote that in the directions. But I will say that I made these with Bob’s Red Mill buckwheat flour and they turned out terrible. Is that the brand of flour you used?
I love Bob’s and I hate to knock any of their products but for buckwheat flour I prefer Arrowhead Mills. I listed that in the notes. I’m really sorry they were a fail. I know how bad that sucks after spending the time making them! :(
I’m totally having mom brain and can’t remember what buckwheat I used because I ran out with this recipe. haha. It was either Bob’s or Arrowhead Mills because those are the two brands I buy. It’s not like they were terrible. I still ate them. haha.
I just made these and they were excellent. Thanks for a yummy gluten free vegan pancake recipe!
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I’ve been looking into new recipes to accommodate my new gluten-, dairy-, nut- and egg-free diet and I’ve stumbled across this amazing pancake recipe! It was so easy to make and they turned out absolutely delicious. I’d tried vegan pancake recipes before but the batter would always take so long to cook, not with this recipe though!!! I used less spices as I served the pancakes with blueberry jam on top which is already full of flavor. I shared them with my mom, and she too was impressed. Thanks so much for this wonderful recipe!
These. Are. Delicious. I followed the recipe exactly. I’ve tried a lot of gf vegan pancake recipes…these are unlike any other! The flavor is perfect, not overpowering, the texture is amazing. They cook up quickly and hold together for the flip. These are the real deal:)