{MM} (overnight) vegan gluten free buckwheat pancakes

overnight buttermilk buckwheat pancakes // bring-joy.com #vegan #glutenfree

Pancakes are like soup. 

Let me explain.

When you’re tight on time & money you want to be able to prepare frugal foods that are scale-able.

Meaning, you can easily make double & triple batches to freeze for later use.

As long as you have a pot that is big enough, you can make several batches of soup, which significantly cuts down on your time in the kitchen. Likewise, if you have a large pancake griddle, you can make dozens & dozens of pancakes in no time.

overnight buttermilk buckwheat pancakes // bring-joy.com #vegan #glutenfree

I don’t double or triple every recipe I make because there are just some recipes that don’t freeze well (most salads for example).

But, if a recipe freezes well, I’m all about saving time & waste (ie. money!) & I’ll double or triple a batch.

(This is one of the premises of my Simple 28 day meal plan, where I include notes to double or triple recipes to be used later on in the week or month.)

Also, my kids love (most) soup, & they love, love pancakes.

So there you go.

Pancakes are like soup.

overnight buttermilk buckwheat pancakes // bring-joy.com #vegan #glutenfree

We devote one night a week to breakfast food–part of our themed dinner nights we use to streamline our menu planning process, which I explain in full in the Simple meal plan.

Hands down, this is our most popular dinner night.

My kids love helping make pancakes, they love eating them.

And these vegan gluten free buckwheat pancakes, like my buttermilk pancakes, are gluten-free. The main difference between the two is that these are made with buckwheat (& oat flour). Can I say that buckwheat was made for pancakes? Or, maybe more accurately, pancakes were made for buckwheat?

The buckwheat gives these pancakes a classically breakfast taste (you’ll know what I mean when you sink your teeth into these).

Hearty, filling, & very nutritious.

overnight buttermilk buckwheat pancakes // bring-joy.com #vegan #glutenfree

vegan gluten free buckwheat pancakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 32 minutes

Yield: 12 medium sized pancakes

Serving Size: 1 pancake

Calories per serving: 119

Fat grams per serving: 6 g

vegan gluten free buckwheat pancakes

a vegan, gluten free buckwheat pancake


  • 1 c. buckwheat flour
  • 1 c. oat flour
  • 1 TBS. chia seeds (optional--helps to bind flours)
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 TBS. Ener-G egg replacer OR ground flax seed
  • 1/3 c. water
  • 1 1/2 cups almond milk + 2 TBS. lemon juice
  • 1/4 c. melted non-dairy butter, coconut, or canola oils
  • 1/2 c. mashed ripe banana (about 1 small)
  • 1 TBS. agave


  1. The batter performs better if left to sit in the fridge overnight or 4-8 hours. You don't have to let it sit, but the pancakes will be smoother & fluffier if you do. The reason these are "buttermilk" is after you let lemon juice & milk sit for a period of time, it takes on the quality & taste of buttermilk. Hence the buttermilk part of the buckwheat pancakes :).
  2. In a large bowl, sift buckwheat flour (I like to make my own buckwheat flour using my Blendtec) & oat flour (you can make your own oat flour by processing old-fashioned oats in a blender or food processor). Add baking soda & salt.
  3. In a blender, blend on high, banana, agave, egg replacer (or flax seed), chia seeds (optional), milk, melted oil & lemon juice until smooth.
  4. Add the wet ingredients to dry.
  5. Cover & refrigerate overnight or for 4-8 hours. OR you can skip this step (even letting the batter sit for 20 minutes helps).
  6. Pre-heat non-stick griddle or seasoned cast iron skillet on medium heat.
  7. Add batter 1/3 cup at a time (I like to use a large cookie scoop to do this). Flip when you start to see bubbles (bottoms should be golden brown). Cook for about half the time on the other side.
  8. Serve with pure maple syrup or fresh fruit.
  9. Wait until completely cool & freeze leftovers in freezer bag. Use within 2 months. We like to just pop frozen ones in the toaster & eat like toast with smoothies.

14 carbs, 3 g protein, 3 g fiber, 4 g sugar, 115 mg sodium; 3 WWP points

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{MM} links

Things have been busy around here, so I haven’t spent much time looking for good stuff to share. Although you might want to check out:


Also, thanks so much for all your support for my new shop!

My Simple ecookbook has been one of my best selling products from my shop–if you haven’t snagged a copy yet, you can do so for just $4.95 (on sale through end of June) + use the code june10 to save an additional 10% (code works for all bring joy products).

And if you’re interested in getting the meal plan, you can get both (you’ll want both if you don’t have Simple & want the meal plan) for just $15.33 (& remember to use code june10 to save an extra 10%).

Hope you have a great summer-y week!






  1. Devona
    on October 16, 2016 at 11:38 am said:

    These were good even though my family and I are not gluten free, we just like to eat healthy and a variety and though I used water instead of any milk. Thank you

  2. Sue
    on March 13, 2016 at 9:16 am said:

    These turned out amazing wonderful, thank you very much for the recipe! I have gone through about 20 different recipes trying to find the perfect vegan recipe and we recently decided to go gluten free and limit grains to help my sons asthma. I used 1.5 c buckwheat and .5 c pumpkin seed meal with 2 tsp baking powder instead (ran out of baking soda and we can’t eat oats). I was worried initially because the batter seemed so thick and gummy but they are not only the fluffiness but they browned beautifully and no sticking to the pan whatsoever! Hurray!! The fact that I made it the night before and was able to just throw them on the griddle in the morning was soooo convenient with two hungry kiddos demanding food! Thank you this is my final pancake recipe.

  3. Kate
    on February 27, 2016 at 7:12 pm said:

    My daughter and I made these pancakes today as we loved the look of the composition of ingredients (we especially wanted to pair a vegan buttermilk with buckwheat, so came across your recipe while googling!) ~ however when they were all made up we were so disappointed to find they tasted DISTINCTLY of baking soda – wondering if the 2 tsp of baking soda is a typo and it’s meant to be baking powder? The only changes we made were swapping homemade sorghum flour for the oat flour & adding lemon zest – but that was is no way what was impacting the flavour. Really hoping you can help troubleshoot! 🙂

  4. VB
    on December 5, 2014 at 11:57 am said:


    I was very thankful when I found this recipe because I have a lot of allergies and this did not contain anything I am allergic too, except oat flour. I usually make it with 1 1/2 cups buckwheat and 1/2 cup almond flour. Most of the time it turns out beautifully but sometimes it just wont cook … I can’t really explain it but both sides of the pancake brown and behave normally but no amount of extra time will cook the center. I can’t figure it out. usually its when I change something small like add coconut vinegar instead of regular or if i use a 1/2 cup of coconut flour… maybe coconut products don’t work with the other chemistry of the recipe? anyways if you have any suggestions I would really appreciate it. 🙂

  5. susan @happyhealthymumma
    on October 18, 2014 at 12:42 am said:

    Hi, it has water listed on the ingredients, but when do you use it? it’s not in the description. Thank you!

  6. jenny @ hello great health
    on June 30, 2014 at 1:31 am said:

    hi there,

    I have just excitedly made these for our breakfast tomorrow – I love pancakes and this recipe looks fab. I just wasn’t sure about the oil – is it added to the mixture or just used for the pan? I couldn’t see it mentioned in the method but it appears in the ingredients list?

    thanks for the great recipe


    • Janae Wise
      on June 30, 2014 at 2:01 am said:

      Yes, should be in the batter. I’ll make sure to edit recipe so this is clear. Thanks for pointing that out. Let me know how it turns out!

      • jenny @ hello great health
        on June 30, 2014 at 2:20 am said:

        thanks Janae I will. it’s sitting in the fridge (added some oil now) and will definitely let you know. pancakes are brilliant!


  7. Pingback: Choosing Raw - vegan and raw recipes | Weekend Reading, 6.29.14

  8. Louise
    on June 16, 2014 at 4:45 pm said:

    I was excited to finally find a vegan pancake recipe, until I saw milk as an ingredient. These are vegetarian not vegan.

    • Janae Wise
      on June 16, 2014 at 4:59 pm said:

      Sorry Louise, I forgot to insert “almond” milk! Trust me, I have not consumed regular milk in years & NONE of my recipes ever use cow’s milk. I’ve been vegan for 8 years. The recipe now includes the almond milk caveat 🙂

      • E
        on June 16, 2014 at 6:08 pm said:

        Louise, I’ve found many vegan pancake recipes but they’re not all a hit, so may I share a recommendation? And since you love pancakes, Janae, you might enjoy it too. (It’s not gluten-free but has notes for adapting it.) We love Kathy’s lemon pancakes and usually add fresh/frozen blueberries so it’s like dessert for dinner! http://kblog.lunchboxbunch.com/2013/08/loveliest-lemon-vegan-pancakes-comfort.html

  9. Lauren | Breathe & Nourish
    on June 16, 2014 at 3:11 pm said:

    GORG photos, Janae! Oh how I love blueberries and pancakes, especially together.

    • Janae Wise
      on June 16, 2014 at 3:32 pm said:

      Thanks Lauren! I agree. They’re the ultimate breakfast food 🙂