Need an egg-free pancake recipe! How about one without the mess? Our easy buckwheat pancakes are made in one bowl to create fluffy, gluten-free, and egg-free pancakes everyone can enjoy. And don't worry, these are dairy-free pancakes too :0)
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Creating Eggless Pancakes
As a busy mom of three energetic boys, I'm always on the hunt for quick, healthy breakfast options that can fuel their day. But when managing an egg allergy it often becomes a balancing act. We want to nourish our kids with hearty meals that support their dietary needs, but we also need to get them on the school bus by 7:30 am (yes, that early!).
Enter our gluten-free vegan buckwheat pancakes. Born out of a desire to break the oatmeal monotony with more egg-free options, this recipe combines bananas with wet ingredients as perfect egg replacements! The result is fluffy yet tender pancakes made in just one bowl. That's right, no more cleaning a mountain of dishes after breakfast prep!
These egg free pancakes are easy to batch make and freeze beautifully!
These gluten-free vegan buckwheat pancakes have now become a regular feature in our breakfast rotation. They're a delightful change from our usual steel-cut oatmeal and are hearty enough to keep my boys going until snack time. So, if you're looking for a quick egg free homemade pancake recipe, give this recipe a try. Your family will thank you!
👪Why Your Family Will Love This Recipe
Our egg free buckwheat pancakes are a breakfast game-changer. Here's why your family will fall in love with this recipe:
- Naturally Gluten-Free: Buckwheat, despite its name, is not a type of wheat but a seed. This makes it a fantastic gluten-free option. It's a relief for anyone with gluten sensitivities or for those who simply prefer to avoid gluten.
- Easy to Make: This recipe is as simple as it gets. All you need is one bowl and a handful of ingredients. Plus, the step-by-step instructions make it a breeze to follow along. Even if you're a beginner in the kitchen, you'll find this recipe easy to whip up.
- Meal Prep Friendly: These pancakes aren't just for immediate consumption. You can make a big batch and freeze them for later. They reheat beautifully, making them a perfect quick breakfast solution for those busy weekday mornings.
- Delicious Taste: Let's not forget the most important part - these pancakes are incredibly tasty! They have a slightly nutty flavor from the buckwheat, sweetness from the banana and maple syrup, and a hint of warmth from the cinnamon. It's a combination that's sure to please everyone at the table.
🥒Will picky eaters like this
As a parent, I know the struggle of feeding picky eaters all too well. But guess what? These buckwheat pancakes have been kid-tested and approved. Here's why your little ones might just clean their plates:
- Sweetness: Kids generally have a sweet tooth, and these pancakes hit the spot. The natural sweetness from the banana and maple syrup makes these pancakes a treat that feels like dessert for breakfast.
- Fun to Eat: There's something about pancakes that kids just love. Maybe it's the fact that they can eat them with their hands, or perhaps it's the fun of stacking them up high. Either way, these pancakes are a hit!
- Customizable: Kids love to make things their own, and these pancakes are the perfect canvas for their creativity. They can add their favorite fruits, a sprinkle of chocolate chips, or even a dollop of their favorite nut butter.
Remember, every child is different, and what works for one might not work for another. But in my experience, these gluten-free vegan buckwheat pancakes have been a winner. Give them a try and see for yourself!
For tips and strategies on navigating the picky eating phase check out this post with meal suggestions.
🧠Benefits of Buckwheat
Here are some of the reasons why we can safely call this a healthy egg free pancake recipe:
- Rich in Essential Nutrients: Buckwheat flour is a powerhouse of essential nutrients like fiber, protein, magnesium, and calcium. These nutrients are key to your child's overall health, growth, and development (1,2).
- The high protein content in buckwheat flour can support growth and development in children, while fiber can aid in digestion and promote a healthy gut. Magnesium and calcium are essential for bone health, which is crucial during the growing years of a child (2).
- Promotes Brain Health: Buckwheat flour can help maintain and boost your child's cognitive functioning. It's especially important for growing kids whose brains need optimal nutrition for proper growth and function (3).
- Heart Health: The rutin in buckwheat is a heart-friendly flavonoid. Along with protein and fiber, it helps lower the risk of heart disease (4).
- Brain protection: Buckwheat is rich in antioxidants like rutin and quercetin. These antioxidants protect brain cells from damage caused by free radicals, ensuring the healthy growth and development of your child's brain cells (5).
- Blood pressure & Weight Regulator: Consuming buckwheat may help in the reduction of blood pressure and improved weight regulation (6). Maintaining healthy blood pressure and weight is essential for overall health, including brain health. In children, this can contribute to better physical health and development (6).
- Beneficial Effect on Diabetes: Buckwheat can have a positive effect on diabetes by lowering post-meal blood glucose and insulin levels (6). High blood sugar levels can damage blood vessels in the brain, affecting their function. So, maintaining healthy blood sugar levels is crucial for the overall growth and development of the child.
💡Recipe Tips For Egg-Free Pancakes
- Fluffy pancakes: When it comes to making fluffy gluten-free vegan buckwheat pancakes, be mindful of the mixing. Overmixing the batter can result in tough pancakes, so mix just until the ingredients are combined.
- Patience is Key: Make sure you don't have a hot pan. Medium-low heat is perfect, then wait for those small bubbles to form on the surface before you flip them. This ensures they're cooked through and ready to flip.
- Keep 'Em Warm: There's nothing like a warm pancake. As you cook each batch, keep the cooked pancakes warm in a low oven.
- Flavor Boosters: Add a teaspoon of pure vanilla extract or ½ teaspoon of cardamom powder to elevate the flavor of your pancakes and make your kitchen smell like a holiday morning.
- Creamier Alternative: For a creamier texture, add 1 tablespoon of coconut oil to the buckwheat pancake batter.
🥦Ingredients
These fluffy egg free pancakes use simple ingredients to create a delicious recipe! Here is what you'll need:
Dry Ingredients:
- Buckwheat Flour: This is the star of the show! I am using Bob's Red Mill Buckwheat flour for this recipe. If you use another brand make sure it is certified gluten-free.
- Oat Flour: Another gluten-free flour, oat flour adds a lovely texture to these pancakes and is a great source of fiber.
- Baking Powder & Baking Soda: These are the leavening agents that make our pancakes fluffy and light.
- Cinnamon: I like to add a dash of cinnamon for a hint of warmth and spice. It pairs beautifully with the banana and maple syrup.
- Salt: A pinch of salt is essential in any sweet recipe. It balances out the sweetness and enhances the overall flavor.
Wet Ingredients:
- Banana: I love using bananas in my pancakes. They add a natural sweetness and a lovely moist texture and help make this an egg substitute. They offer a great binder to help bring this recipe together.
- Oat Milk: This is my go-to plant-based milk. It's creamy, slightly sweet, and works perfectly in this egg free pancake recipe.
- Maple Syrup: I adore the rich, sweet flavor of maple syrup.
- Blueberries: These little berries add a burst of freshness and tanginess to the pancakes. Plus, they're packed with antioxidants!
For the quantities of each ingredient head down to the recipe card.
🥬Substitutions
If you find yourself without some of these ingredients, here are some substitution suggestions for your gluten-free vegan buckwheat pancakes:
- Buckwheat Flour Substitute: Buckwheat flour is unique and gives these pancakes their distinctive flavor. However, if you need a substitute, quinoa flour is a good option. It's also gluten-free and has a similar nutty flavor.
- Oat Flour Substitute: If you need to substitute the oat flour, you can use other gluten-free flour. Almond flour or rice flour could work, but keep in mind that this may change the texture of your pancakes.
- Oat Milk Substitute: If you don't have oat milk on hand and need a milk-free recipe, don't worry. Other plant-based milk like soy milk or almond milk work just as well in this recipe. They'll give your pancakes a slightly different flavor, but they'll still be delicious.
- Banana Substitute: If you're not a big fan of bananas, you can use applesauce instead. It is a great alternative to eggs and will give you the same consistency in your buckwheat pancakes.
- Maple syrup Swap: Instead of agave syrup, try using maple syrup. It works deliciously in the batter and as a topping to make the recipe completely vegan.
- Fruit Variations: Feel free to experiment with different fruits. Fresh berries or strawberries can be added to the batter, or served fresh or stewed as a topping.
- Favorite Toppings: These pancakes are delicious on their own, but they're even better with your favorite toppings. Try them with a dollop of peanut butter, a sprinkle of chopped nuts, or a handful of fresh berries. You could even go all out and add a scoop of dairy-free ice cream for a decadent treat!
👩🏽🍳Step-By-Step Instructions
Follow these steps to make the best pancake recipe that will be a hit with the family! With a fluffy texture, this easy recipe is perfect for any day of the week!
Step 1: Prepare the Batter: Start by mashing the banana in a large mixing bowl. I find that a fork works best for this. Once it's nice and mushy, pour in the oat milk and maple syrup. Give it a good mix until everything is well combined.
Step 2: Add the flour: Now, it's time to add the remaining ingredients (except the berries). Mix well until you have a thick but pourable batter. If it's too dry, don't worry! Just add a splash more oat milk.
Pro tip: Make sure to mix the batter gently to avoid overmixing. This will keep your pancakes light and fluffy.
Step 3: Add the Berries: Next, carefully fold the blueberries into the batter. Be gentle here, you don't want to crush the berries.
Pro tip: You can also use other fresh berries or even chocolate chips if you're feeling indulgent.
Step 3: Cook the Pancakes: Heat a non-stick pan over medium-low heat. If your pan isn't non-stick, add a touch of vegan butter to prevent sticking. Pour ¼ cup of batter onto the pan. Cook until bubbles start to form (about 2-3 minutes) and they get golden brown. Then flip and cook for an additional 1-2 minutes. Remove and place onto a plate or cooling rack.
Pro tip: To get perfect pancakes, be patient when cooking the pancakes. Wait for those small bubbles to form before flipping to ensure they're cooked through.
Step 4: Serve and Enjoy Spread on some nut butter, drizzle some more maple syrup on top, and serve with some fresh fruit! Enjoy your delicious, homemade gluten-free vegan buckwheat pancakes!
Pro tip: Keep the cooked pancakes warm in a low oven while you finish cooking the rest of the batter.
⏲️ Time-Saving Tip
- Prep Ahead: You can mix the dry ingredients the night before. In the morning, just add the wet ingredients, and you're ready to cook!
- Double the Batch: If you have a bit of extra time on the weekend, make a double batch of these gluten-free vegan buckwheat pancakes. They freeze beautifully and make for a quick and easy breakfast during the week. Just pop them in the toaster to reheat!
- Frozen Pancakes, quick breakfast: One of the best things about these gluten-free vegan buckwheat pancakes is that they freeze beautifully. Once they're cooled, you can freeze them in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. On busy mornings, just grab as many pancakes as you need and reheat them in the toaster or microwave.
🥡Storing Egg Free Pancakes
Here's how to store and reheat your gluten-free vegan buckwheat pancakes:
Fridge Storage: If you have any leftover pancakes (which might be a big if, because they're so delicious!), you can store them in the fridge. Just place them in an airtight container, separating each pancake with a piece of parchment paper to prevent them from sticking together. They'll stay fresh for up to 5 days. When you're ready to eat them, you can reheat them in the microwave or in a toaster for a few minutes.
Freezer Storage: These vegan pancakes freeze beautifully. To freeze, let the pancakes cool completely. Then, place them in a single layer on a baking sheet and freeze until solid. Once they're frozen, you can transfer them to a freezer-safe bag or airtight container. They'll keep in the freezer for up to 3 months.
Reheating: When you're ready to enjoy your frozen pancakes, there's no need to thaw them first. Just pop them straight into the toaster or microwave until heated through. For best results, you might want to cover them with a damp paper towel when microwaving to keep them moist.
❔FAQ
If your gluten-free vegan buckwheat pancakes aren't turning out as fluffy as you'd like, there could be a few reasons. First, make sure you're not overmixing the batter. Overmixing can lead to tough pancakes. Mix just until the ingredients are combined. Second, ensure your baking powder and baking soda are fresh. These leavening agents are key to making your pancakes rise and become fluffy. Lastly, be patient when cooking the pancakes. Wait for those small bubbles to form on the surface before flipping. This ensures they're cooked through and ready to flip, leading to a fluffier pancake.
Buckwheat flour gives these pancakes their unique flavor and nutritional profile. However, if you need to substitute for, quinoa flour is a good gluten-free option. Keep in mind that this may change the flavor and texture of your pancakes.
You can make a double batch of these pancakes and freeze them for a quick and easy breakfast during the week. Just reheat them in the toaster or microwave when you're ready to eat. That's part of what makes this a great recipe!
Yes, these pancakes are a hit with kids! They're sweet, fluffy, and packed with nutrients. Plus, they're fun to eat with their hands!
Feel free to get creative! You can add chocolate chips, nuts, or even a dash of your favorite spices to the batter. Just remember to keep the additions gluten-free and vegan to maintain the integrity of the recipe.
If you loved our egg free pancakes, you'll want to try our Vegan and Gluten-Free Cheese Bread Balls next! It's moist, flavorful, and perfect for a quick breakfast or snack.
🥣Try This Next:
I hope you enjoyed this eggless pancake recipe. If you are looking for more easy breakfast or delicious pancakes check out these:
Until then, tchau
📖 Recipe
1-Bowl Egg Free Buckwheat Pancakes (Vegan and Gluten-free)
Ingredients
- 1 ripe banana
- 1 ½ cups oat milk
- 2 tbs maple syrup
- 1 ½ cups buckwheat flour (amazon affiliate link)
- ½ cup oat flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon optional
- ½ cup blueberries or currants if in season
Instructions
- In a medium mixing bowl smash the banana with a fork. Then pour in the plant milk and maple syrup and mix.
- Add in the remaining ingredients (except the berries) then mix well.. The batter should be thick but still pourable. If it is to dry add a splash more plant milk.
- Next, carefully fold in the blueberries or currants into the batter.
- Heat a non-stick frying pan over medium heat. Add a touch of vegan butter to prevent sticking. Pour ¼ cup of the pancake batter into the pan.
- Cook until small bubbles start to form (about 2-3 minutes). Then flip and cook for an additional 1-2 minutes. Remove and place onto a plate or cooling rack.
- Spread on some nut butter, drizzle some maple syrup on top with some fresh fruit!
Notes
If your pancakes aren't turning out as fluffy as you'd like, there could be a few reasons.
- Make sure you're not overmixing the batter. Mix just until the ingredients are combined.
- Ensure your baking powder and baking soda are fresh.
- Be patient when cooking. Wait for those small bubbles to form on the surface before flipping.
Nutrition
Information Source:
- Wijngaard, H. H., & Arendt, E. K. (2006). Buckwheat. Cereal Chemistry, 83, 391-401
- StyleCraze. (2023). 5 Benefits Of Buckwheat, Nutrition Facts, And Side Effects.
- Katayama, S., Okahata, C., Onozato, M., Minami, T., Maeshima, M., Ogihara, K., Yamazaki, S., Takahashi, Y., & Nakamura, S. (2022). Buckwheat Flour and Its Starch Prevent Age-Related Cognitive Decline by Increasing Hippocampal BDNF Production in Senescence-Accelerated Mouse Prone 8 Mice. Nutrients, 14(13), 2708.
- Li, L., Lietz, G., & Seal, C. (2018). Buckwheat and CVD Risk Markers: A Systematic Review and Meta-Analysis. Nutrients, 10(5), 619.
- Melini, F., Melini, V., Luziatelli, F., Ficca, A. G., & Ruzzi, M. (2019). Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review. Nutrients, 11(5), 1189.
- Kreft, M. (2016). Buckwheat phenolic metabolites in health and disease. Nutrition Research Reviews, 29(1), 30-39.
