If you’re looking for a crazy-nutritious breakfast option, look no further than these surprisingly light and fluffy buckwheat and hemp pancakes. Try them with a drizzle of ginger and lemon infused maple syrup. So delicious!

Activated Buckwheat and Hempseed Blender Pancakes [Vegan, Gluten-Free]

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For the Pancakes:

  • 1 cup raw buckwheat groats
  • 3/4 – 1 cup plant milk of choice (soy milk was used in this recipe)
  • 4 medjool dates
  • 3 tablespoons hemp seeds
  • 2 tablespoons ground flax seeds
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon sea salt
  • 1 1/2 teaspoons vanilla extract
  • Coconut oil for cooking

For the Lemon Ginger Syrup:

  • 1 cup maple syrup
  • 1 inch piece of ginger, sliced
  • 1 tablespoon of lemon zest


For the Pancakes:

  1. The night before, place the buckwheat groats in a large bowl or 1 quart measuring cup. Fill with filtered water, so that it covers the groats by a few inches. Add a couple of squeezes of lemon juice.
  2. In the morning, drain the groats in a fine mesh strainer and rinse very well. Allow to continue draining over a large bowl or the sink while you gather your other ingredients and prepare your pan. If your dates are hard or seem dry, allow them to soak for a few minutes in hot water, then drain.
  3. Pre-heat a non-stick skillet over medium low heat. In the meantime, blend all of the ingredients in a high speed blender in the order listed. Blend until smooth.
  4. Add a tiny bit (1/2 teaspoon) of coconut oil to the pan. Turn the heat down a bit. Scoop or pour batter straight from the blender, using about 2 tbsp of batter per pancake.
  5. Cook until the edges look dry and the top forms bubbles, then flip and cook another minute. Cook in batches, placing pancakes in a warm oven until all pancakes are done.

For the Lemon Ginger Syrup:

  1. Combine maple syrup, sliced ginger, and lemon zest in a small pot.
  2. Cook over medium heat for about 5 minutes.
  3. Remove from heat and let sit for about 10 minutes before straining and using.


The buckwheat pancakes cook up quite dark on the surface even when perfectly done. You can omit the hemp seeds, however the texture will be more spongy as opposed to fluffy.

Nutritional Information

Per Serving: Calories: 442 | Carbs: 73g | Fat: 12g | Protein: 15g | Sodium: 47mg | Sugar: 23g Nutrition info does not include the lemon ginger syrup. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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