Vegan Buckwheat-Chocolate Pancakes

"These are the fluffiest vegan chocolate pancakes that you will eat! And they are free of gluten, oil and refined sugar."
-- @a_morning_person
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  • Recipe Card
Prep time 10mins
Cook time 20mins
Serves or Makes: 2

Recipe Card


  • 1 cup buckwheat flour,
  • 1 1/8 cup plant-based milk,
  • 1 ripe banana, mashed
  • 3 medjool dates, soaked in boiled water for at least 10 minutes
  • 2 tablespoons cocoa powder,
  • 1/2 teaspoon baking soda,
  • 1/2 teaspoon apple cider vinegar,
  • 1/2 teaspoon vanilla extract,
  • maple syrup for serving (optional)
  • fresh fruits for serving (optional)


  • Step 1

    Boil about 1 cup of water in a small pan and remove from heat. Soak the dates in the water for 10 minutes, and then remove the pits and as much of the skin as you can.

  • Step 2

    Blend all of the ingredients in a blender until you have a smooth batter, and then let it sit for a few minutes.

  • Step 3

    Cook the batter in a greased or non-stick pan, pouring 1/4 cup of it for each pancake. Flip the pancakes after they begin to get bubbly on top, and cook for an additional 30 seconds - 1 minute on the other side. This will make 2-3 servings depending on the toppings.

  • Step 4

    Make stacks of the cooked pancakes, and serve with fresh fruits and/or maple syrup. Berries and pomegranates work best with the chocolate flavor and the nuttiness that comes from the buckwheat!