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Vegan Buckwheat Almond Butter Pancakes

These pancakes are hearty, with a delightful nuttiness both from the almond butter and buckwheat flour. Naturally gluten free, simple to make, and filling in the best ways.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: gluten free, vegan, plant based, easy, buckwheat, almond butter
Servings: 8 Pancakes
Author: thymeforhoney


  • 1 cup + 2 tbsp. coconut milk
  • 1 tsp apple cider vinegar
  • 1 flax egg - 1 tbsp. flax meal + 2 ½ tbsp. water
  • 2 tbsp almond butter
  • 1 cup buckwheat flour
  • 1 ½ t. baking powder
  • 1 T. chia seeds
  • 1 T. hemp seeds
  • ½ t. cinnamon
  • ½ t. salt
  • ¼ t. nutmeg


  • Begin by stirring together the coconut milk and apple cider vinegar. Set aside. In a small bowl, stir together the flax meal and water and set aside as well.
  • In a large mixing bowl, whisk together the dry ingredients. Once the flax egg has rested for about 5 minutes, scoop it into the coconut milk, along with the almond butter.
  • Whisk together the wet ingredients before pouring them into the dry ingredients. Stir until just incorporated. Allow the batter to rest for 5 minutes.
  • Heat your skillet over medium heat. Grease the pan between each pancake. Pour about 1/4 cup of batter per pancake. Flip the pancakes once bubbles form. I found that these pancakes worked better over medium heat vs. medium high heat.
  • Top with your favorite fruits, syrup, yogurt, jam, and enjoy right away!


***Note: the pancakes become quite dense after they cool. They are best reheated in the microwave, and will become soft and fluffy again.