Buckwheat pancakes: sweet or savoury

Anti-inflammatory vegan pancakes


In order to avoid wheat, dairy and eggs, I have opted for buckwheat, and made both sweet and savoury pancakes.

I make pancakes when we have guests over, or if a busy weak is ahead of us, as they do well with a couple of days of storage. It should make 10-12 pancakes.


1 tsp gluten-free baking powder

200 g buckwheat flour

200 ml oat milk (can be any other non dairy alternative)

50 ml oat sour cream (can be any other non dairy alternative, as long as it has a thick consistency of a double cream)

1 tsp yeast extract

For savoury

250 g spinach

200 g brown mushrooms

2 tbsp Rapeseed oil

200g walnuts

For sweet

1 banana

200 g rasperries, to decorate

2 tbsp coconut oil


Heat oat milk (do not boil!) and mix in yeast, leave it to stand for 10 minutes.

For savoury

Wash the spinach. Boil some water and pour over the spinach.

Cut mushrooms in tiny slices and fry them on medium heat for 10 minutes.

For sweet

Cut the banana in ½ cm thick slices.

Mix buckwheat and baking powder, add oat sour cream and either sweet or savoury ingredients. Mix well. At the end add oat milk and yeast mix, and mix well again.

Heat up oil on a non-stick pan and when well heated add ½ cup of batter. Fry for 1–2 minutes on a medium heat on one side, then flip over, and fry for another minute.

Top with walnuts for savoury and raspberries for sweet pancakes.