Nov 08, 2014

Sweet Potato Buckwheat Pancakes ~ Grain-free, oil-free and vegan!

We woke up to about eight inches of snow last weekend… and it was soooo cold. The wind was whipping through the rafters all night long. I do LOVE the snow and the cold weather and I welcome the changing seasons, but I used a lot of calories staying warm all night! So when I got up I needed something substantial to eat… something warm and cozy, nutritious and satisfying.

I opened the refrigerator and spied a lonely, baked sweet potato. Hmmm… thus, these babies were born. Oh, yes. They were perfect. They have such a tender crumb and yet are hearty enough to stick to your ribs on the coldest of mornings. This one’s a  keeper.


~ dry

  • 1½ cups buckwheat flour
  • 1 tsp cinnamon
  • 1 tsp baking soda

~ wet

  • 1 cup baked, mashed sweet potato
  • 1½ cups unsweetened plant-based milk of your choice
  • 1 TBS maple syrup
  • 1 tsp lemon juice


  1. Mix all the dry ingredients together in a bowl.
  2. Blend or whisk together the wet ingredients in a separate bowl.
  3. Mix the wet ingredients into the dry. The mixture will be very thick.
  4. Get a skillet hot (on medium heat setting).
  5. Use a bit of oil for each batch (I use a spray oil so as not to use too much) and portion a scant ¼ cup of batter for each pancake onto the hot skillet. I used a ¼” ice cream scoop. Use a spoon or the scoop to flatten the pancakes out a bit since the batter is so thick.
  6. Cook until the edges are dry (about 5-8 minutes, depending on your heat setting). They will puff up a bit but there won’t be any of those tell-tale holes to alert you that it’s time to flip. Just keep an eye on them.
  7. Flip and cook until set (another 5 minutes or so).
  8. Adorn with your favorite toppings.

Makes 12 pancakes. Enjoy!

Healthy trails,

10 responses to “Sweet Potato Buckwheat Pancakes ~ Grain-free, oil-free and vegan!”

  1. Anonymous says:

    Those pancakes look delicious, I can't wait to try them. The plate it your photo is beautiful. I was hoping you could tell me where you purchased it or what company made it.

  2. Helyn says:

    actually not a link, an address… wish this platform supported links!

  3. Anonymous says:

    Thank you so much. I never would have that to look at Pier One Imports.

  4. Simran says:

    Could you add some blueberries to the batter?

  5. Andrea says:

    Hi there,
    These pancakes look wonderful! I am allergic to nuts and soy… and don’t like coconut. I’m just wondering if I can substitute the unsweetened plant-based milk with water and have the pancakes look as good as yours. Thanks.

    • helynskitchen says:

      Hi! You could try water but the texture may be different. Use a little less water than what the recipe calls for with the milk if you’re going to try that. What about rice milk?

  6. Andrea says:

    Thanks! I’ll have to try the recipe with water… unfortunately I found out I’m allergic to rice! =(

  7. T says:

    Andrea you could try zucchini milk… Just blend some raw zucchini and add a little water to your desired consistency and you good to go. This should work for most baking applications. In going to try it for this, too.

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