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These pancakes are topped with a delightfully tart homemade cranberry sauce. They're made with buckwheat, giving them a uniquely wholesome taste and texture. They're the perfect Sunday morning breakfast!

Cranberry Buckwheat Pancakes [Vegan, Gluten-Free]

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Ingredients You Need for Cranberry Buckwheat Pancakes [Vegan, Gluten-Free]

Dry Ingredients:
  • 1 1/2 cups light buckwheat flour
  • 3 tablespoons tapioca starch
  • 2 teaspoons aluminum-free baking powder
  • 1 teaspoon baking soda
  • Zest of one organic orange
Wet Ingredients:
  • 1 1/4 cups unsweetened non-dairy milk
  • 1/2 cup unsweetened applesauce
  • 1/2 cup cranberry sauce
  • 1/3 cup orange juice
  • 3 tablespoon pure maple syrup

How to Prepare Cranberry Buckwheat Pancakes [Vegan, Gluten-Free]

  1. Mix all dry ingredients together.
  2. Mix wet ingredients (except for cranberry sauce) in a separate bowl or measuring cup.
  3. Add wet to dry and whisk well to combine.
  4. Next fold in the cranberry sauce. You don’t want to mix it in completely, so just gently stir it in.
  5. Drop by 1/4 cup onto a non-stick skillet over medium heat (an ice cream scoop works great to keep them all the same size). Flip when bubbles appear and the edges are a bit dry and cook a few more minutes until set.
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About The Author

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Helyn Dunn

See My Recipes

Always fascinated by the subject of nutrition, Helyn first strayed from eating animal-based products in 2012. She immediately saw so many health benefits from eating only plants that she decided to share some fun recipes she was creating in her kitchen by starting her blog. Before long, her following exploded, and she now has a loyal readership, a published smoothie book, and over 600 recipes on Helyn's Kitchen! She is a graduate of T. Colin Campbell's plant-based nutrition program through eCornell University. She plans to continue her education to help others realize a healthier lifestyle, a greener planet, and a more compassionate world.

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