Vegan buckwheat and pear pancakes

16 Oct

Technically a little lie in the title as I didn’t have vegan margarine, but that is easy enough to replace.

This is a recipe adaption from Kimberly Boyce’s book Good to the Grain.  I haven’t got around to making any of the other recipes in her book but made these pancakes for my birthday in April and loved them.  I had a craving for pancakes this morning (not unusual for a Sunday really) and with a pear in the fridge I thought I would try make a batch.  Only to discover that I had no eggs.  So flaxseed to the rescue and I had some vegan pancakes.  A couple other ingredient tweeks and downscaling of portions to make 6 instead of 12.  Drenched in agave nectar and with an extra bit of fruit.


  • 1/2 cup buckwheat flour
  • 1/2 cup wholemeal pastry flour
  • 1 tbsp flaxseed
  • 2 tbsp fruit sugar
  • 1 tbsp baking soda
  • 1/2 tsp salt
  • 3/4 cup plus a splash oat milk
  • 2 tbsp vegan butter/margarine
  • 1 pear


  1. Combine all dry ingredients.
  2. Separately: melt the margarine, combine with the oat milk and great the pear over the bowl so you get all the juices.
  3. Fold the wet ingredients into the dry.
  4. Pour mixture into oiled/buttered/greased pan and cook as usual.

Made 6 fluffy American style pancakes.


One Response to “Vegan buckwheat and pear pancakes”

  1. Nic's Notebook 17 October 2011 at 8:20 am #

    YuM!! Def going to try out this recipe sometime 🙂

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