Food & Drink Magazine

Gluten-free Vegan Blueberry Buckwheat Pancakes!

By Sophies Foodie

Hey sweeties,

Because many of you missed me the last 2 months & I received so many lovely concerning emails on what was going on with me, I invented & made you all these lovely Gluten-free Vegan Blueberry Buckwheat Oat pancakes this morning who are to die for really! They make an ideal yummy filling breakfast or even a dinner! Easy peasy too!


A lovely tasty ehalthy breakfast!

A lovely tasty healthy breakfast!

That is a mouthful, hey? I had some nice wholemeal buckwheat flour left that I needed to use up. I thought that home-made ground oat flour would go well with this lovely buckwheat flour. I had some fresh blueberries that I wanted to use in these lovely pancakes! They are super scrumptious, healthy & filling too! 

My husband Peter gave them 10/10! Ooh yes!


Topped with some coconut sugar,…To die for really!

Recipe: For 16 smaller thicker pancakes


Dry ingredients:

1 cup (140 gr) wholemeal buckwheat flour

1 cup (95 gr) home-made oat flour (made by grinding whole smaller oats into your dry container of your Vitamix for about 15 seconds, measure out 1 cup!)

2 teaspoons gluten-free baking powder

Wet ingredients:

1 teaspoon home-made vanilla extract

1/2 cup (130 gr) apple compôte

1 cup + 1/2 cup (375 ml) unsweetened soy milk

To fold in the last-minute:

1 cup (165 gr) blueberries


  1. Take a medium bowl & ad 3 dry ingredients. This is buckwheat flour, oat flour & baking powder. Mix with a spoon. Set aside.
  2. Take another medium bowl & add wet ingredients. This is soy milk, apple compôte & vanilla extract. Mix well with a small whisk.
  3. Now, pour wet ingredients into bowl of dry ingredients. Mix well until all dry ingredients are fully mixed in.
  4. Lastly, fold the blueberries into the mix. Heat up a non-stick small pan & heat up on medium-high. Smear in with a neutral extra virgin olive oil & heat up. Pour 1 heaped big tablespoon into the center of the hot pan & see that you have a few blueberries in them. Flatten it all out with the back of your spoon to form quickly a roundish shape for your pancake. Wait until many bubbles appear into the surface of the pancake & carefully flip your pancake over with help of a pancake spatula & fork. With your pancake flipper, push the upside of the pancake down for an equal fry. When done, place onto a plate that you lined with aluminium paper to keep the pancakes warm. Repeat the process. I oiled my pan again & again. When all the pancake batter has been used up, serve at once, like photo above & enjoy with some coconut sugar on top or with some good maple syrup!
    I got 16 smaller thicker pancakes from the batter!

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Sophie’s Foodie Files

Gluten-free Vegan Blueberry Buckwheat Pancakes!

You might like these other pancake recipes:

  1. Vegan pancakes with a passionfruit glaze
  2. Vegan 5 -ingredient pancakes
  3. Vegan pineapple chocolate chip pancakes!
  4. Vegan wholegrain oat spelt pancakes with a plum spiced compôte
  5. Vegan spelt pancakes
  6. Vegan spelt pancakes with cardamom scented sticky caramel figs
  7. Vegan Gluten-Free cherry oat pancakes with cacao nibs
  8. Vegan pumpkin spiced pancakes with home-made pumpkin spice
  9. Sophie’s wholesome apple pancakes

Tagged: Breakfast, Christmas, Dairy - Free, Dessert, Egg - Free, Gluten - Free, Pancakes, Vegan, Vegetarian
Gluten-free Vegan Blueberry Buckwheat Pancakes!
Gluten-free Vegan Blueberry Buckwheat Pancakes!

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