Delicious Vegan (and GF!) Buckwheat, Blueberry, and Cardamom Pancakes


Just look at that stack of ‘cakes…fluffy on the inside, crispy on the outside, and absolutely bursting with sweetness from the melted blueberries. This recipe is perfect for any pancake-loving foodie. They’re super simple to make and they require very few ingredients, most of which you probably have somewhere in your kitchen. I threw these pancakes together this morning with my boyfriend Eric and we were both pretty stoked with how they turned out.

If you can’t tell by most of my past recipes, I have a serious love affair with cardamom spice; I use it in a huge majority of my sweet dishes because it adds a warm , almost floral flair that compliments nearly any fruit. My favorite combination, so far, is cardamom, blueberries, and coconut. I cannot get enough of these flavors. I’ve been wanting to incorporate this trio into a pancake recipe for awhile now and I believe that I’ve finally struck gold.

This recipe uses buckwheat flour and I highly recommend sticking to it for these pancakes. There are lots of different kinds of flours that can be used for pancakes but in my experience, buckwheat flour yields the most fluffy pancakes with almost earthy undertones. If you’re not so much into dense pancakes, I would suggest finding a pancake recipe that uses a lighter flour such as rice flour or oat flour. Buckwheat flour, in addition to being a great addition to a pancake recipe, is full of protein, fiber, and antioxidants. Buckwheat is also gluten-free, so it’s also a great alternative for those who have trouble digesting gluten.

These pancakes will indefinitely satisfy your sweet tooth without leaving you feeling sluggish or bloated afterwards. The recipe makes more than enough for two people, so I recommend freezing any extra pancakes if you can resist gobbling up every last one. There are so many things you can top these with; I really enjoy fresh blueberries, bananas, pumpkin seeds, and fresh maple syrup. I think you’ll all be really pleased with this recipe- give it a go and let me know how it works out!


(Makes 8-10 medium/large pancakes)

1 cup buckwheat flour
2 tsp cardamom
1/2 tsp sea salt
2 bananas (overripe preferably)
1 cup coconut milk (any non-dairy milk will work, but the coconut milk works beautifully with the cardamom spice and blueberries)
2 tsp maple syrup + more for topping
1 tsp vanilla extract
4 tbsp chia seeds + 9 tbsp water
2/3 cup fresh blueberries + more for topping
coconut oil for greasing

1) First, combine the chia seeds and water in a small bowl and set in the fridge for about 15 minutes until the mixture becomes gelatinous and thick.

2) In a large mixing bowl, combine the flour, salt, and cardamom and use a fork to comb through until ingredients are all incorporated. In a separate bowl, smash the bananas with a potato masher or the back of a fork. Add milk, maple syrup, vanilla, and chia seed mixture into this bowl and stir gently.

3) Gradually add the wet ingredients to the dry ingredients, stirring carefully to make sure that everything is combined. The batter should be pretty thick and no clumps of buckwheat flour should remain. Be careful not to over-mix the batter because it’ll make the finished pancakes much less fluffy than they should be; use a rubber spatula to stir for best results.

4) Toss in the fresh blueberries and fold them into the batter using your spatula. Let the batter sit for about five minutes before you begin frying the pancakes.

5) Heat a nonstick flat-top skillet over medium heat. Grease it liberally with coconut oil to prevent the pancakes from sticking. Scoop out pancake batter with a 1/2 cup measure and pour it into a circle on the heated skillet. Give the pancakes about 2-3 minutes on each side until bubbles start to form on the surface of the pancake. Remember to keep a good amount of coconut oil in the skillet at all times.

6) Top your pancakes with fresh maple syrup, cold blueberries, banana coins, and some nuts/seeds for a nutrition-packed, sweet tooth-satisfying breakfast!



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