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]


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


  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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