Thursday, 26 June 2014

Vegan Gingerbread Buckwheat Pancakes

Sometimes I feel as though I post too many pancake recipes on this blog but then I remember that there's no such thing as too many pancakes! I promise I'll start posting more savoury and dessert recipes in the future but at the moment I'm currently following the low FODMAP diet in order to try and rectify the stomach issues I've been suffering from, so it's difficult to come up with new and interesting meals when I haven't got a lot of ingredients to work with! I think these gingerbread buckwheat pancakes more than make up for the lack of variation in my recipes though; thick, fluffy, warming, sweet and spicy are all words I'd use to describe this mouthwatering stack and how could you resist them when they sound this good? I know it's nowhere near Christmas but these gingerbread pancakes would be a perfect festive breakfast on a chilly morning - however, as with all breakfast food these are wonderful when eaten at any time of the year, rain or shine!

Makes 6 - 7 small pancakes 
  • 2 flax eggs (2 tbsp ground flaxseed and 6 tbsp water)
  • 1/2 cup buckwheat flour 
  • 1 tsp baking powder
  • 2 tsp ginger
  • 1 tsp cinnamon
  • 1 ripe banana
  • 1/2 cup non-dairy milk of choice 
  • Oil of choice (I use coconut) for cooking


The first thing you need to do is make the flax eggs; to do this mix the ground flaxseed and water together in a cup and leave it in the fridge for at least 30 minutes to thicken up. If I'm making the pancakes for breakfast I usually prepare the flax eggs the night before and leave them overnight so they become super thick - this also means that I can get started on making my pancakes straight away in the morning.

When your flax eggs are ready you can begin making your pancakes. Sift the flour, baking powder and spices into a bowl and stir them all together. Mash your banana into a pulp (you can leave out a few slices for decoration if you want) then add it into the bowl along with the non-dairy milk and flax eggs. Mix all the ingredients well until everything is incorporated.

Heat your oil of choice in a frying pan over a medium heat; I have a non-stick frying pan so I only have to use a tiny amount of oil but you may need to use more if you don't have one. When the oil has heated up pour about 1/4 cup of the batter into the centre of the pan and spread it out slightly with a spoon, forming a pancake shape. Let it cook for a minute or two, until bubbles start forming on the top, then flip it over and cook it for another minute or so. Repeat with the rest of the mixture, add any toppings you desire and enjoy!



  1. These look lovely, as all of your recipes do! As soon as I find some buckwheat flour I will be trying these! xx

    1. Aww thank you, lovely! I really hope you enjoy them :) xxx

  2. How do you cook these :( I followed the ingredients exactly but I put them all in the blender to make the batter faster, but when I cook them they go flat and burnt and crispy :'(

    1. I think if you overmix the batter (i.e. blend it) then it will get rid of the air and the pancakes won't be as light and fluffy! Just mix it together by hand next time, it literally takes seconds :) and don't have the heat too high otherwise the pancakes will cook too quickly on the outside and won't cook properly inside! I hope they turn out better for you next time xxx

  3. I made these this morning using an egg in place of the two flax eggs (I couldn't find ground flax seeds and didn't have time to grind them myself) and they were amazing! So fluffy and delicious. I'm really pleased with this recipe. I topped them with raw caramel sauce, bananas and strawberries and it was heaven. Thanks for the recipe, I'll definitely be making these again!

    1. I'm so glad they worked for you and that you enjoyed them! It makes me really happy when people try my recipes and like them :) oooh, that sounds delicious, I bet the caramel sauce was wonderful with the taste of ginger! Thank you for letting me know they turned out well for you :) xxx


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