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Chocolate Chip Vegan Buckwheat Pancakes

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 pancakes 1x
  • Category: breakfast
  • Cuisine: american


The fluffiest vegan buckwheat pancakes – made with dairy-free yogurt for protein and loaded with chocolate chips, they are the perfect easy breakfast or brunch!


  • 3/4 cup (170g) non-dairy yogurt*
  • 1/4 cup (60g) non-dairy milk
  • 1 cup (160g) buckwheat flour**
  • 12 tbsp maple syrup (optional)
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 cup mini chocolate chips


  1. In a mixing bowl, combine the yogurt, milk, vanilla, and maple syrup. Whisk.
  2. Add the flour, baking powder, salt, and cinnamon. Stir to form a thick batter, but do not over mix.
  3. Fold in the chocolate chips.
  4. Heat a nonstick pan over medium heat (I still spray it lightly with coconut oil just in case!).
  5. Drop about 1/4 cup of batter into the pan and spread into a circle. Not too thin or the pancakes won’t be as fluffy.
  6. Cook until the edges are starting to look brown and you can easily slide a spatula underneath (3-4 minutes). Flip and cook for 2-3 minutes on the second side.
  7. Repeat until all the batter is gone. I got 6 medium sized pancakes.
  8. Top with fruit, nut butter, coconut, maple syrup, etc. Enjoy!


*I have tested them with almond and cashew yogurt, both worked perfectly. You can use other dairy-free or dairy yogurts, although if quite thick (like greek yogurt) consider using less yogurt and more milk (1/2 cup of each). **Either ground from raw buckwheat groats or store-bought raw buckwheat flour. Do not use toasted, that will yield a much darker color and intense nutty buckwheat flavor.

Keywords: breakfast, gluten-free, vegan, fluffy, easy