As the new year begins, I felt a quiet pull to reset. Not in an all-or-nothing way, but with intention. For me, I want to focus on small, actionable goals that will help get me where I see myself. While I am happy to indulge in treats and sweets from time to time, it’s too easy to make those comfort foods one of habit. So this year I want to make an effort to prioritize more whole foods, leaning into ingredients that nourish, and gently minimizing things like refined sugar and white flour where it makes sense.
That doesn’t mean giving up comfort, though… especially when it comes to breakfast!
These wholesome spelt and buckwheat pancakes strike that balance beautifully. They feel cozy and familiar, but they’re made with heartier flours that add fibre, depth of flavour, and more protein than a standard pancake. While there is a small amount of sugar in the batter, it’s minimal, and when paired with fresh fruit and just a light drizzle of maple syrup, the result feels indulgent and grounding.
A Nourishing Twist on a Breakfast Classic
Spelt and buckwheat are two of my favourite flours to bake with when I want something wholesome but still soft and satisfying. Spelt brings a mild, slightly nutty flavour and tender texture, while buckwheat adds richness and structure, all without making the pancakes dense or heavy.
These pancakes are:
- High in fibre compared to traditional pancakes
- More protein-rich, thanks to the combination of flours and flax
- Lightly sweetened, letting toppings shine
- Naturally vegan, using simple pantry ingredients
And perhaps most importantly: they’re genuinely delicious.
These are not bland, boring “healthy” pancakes. They cook up soft, fluffy, and hearty, and they hold toppings beautifully.
Kid-Approved and Family-Friendly
Any breakfast recipe that makes it into our regular rotation has to pass a very important test. That is, will the kids actually eat it?
The answer here is an enthusiastic yes.
My kids happily eat these pancakes, especially when served with sliced fruit and a drizzle of maple syrup. Knowing they’re starting their day with something filling and nourishing makes these pancakes a breakfast I feel really good about serving.
They’re also great for slower weekend mornings, or for making a larger batch to reheat during the week.
How to Serve These Pancakes
While they’re delicious on their own, these pancakes really shine with simple toppings:
- Fresh berries or sliced banana
- Warm apples or pears
- A spoonful of vegan yogurt
- A light drizzle of maple syrup
Because the pancakes themselves aren’t overly sweet, you can customize them to suit your mood. Everything from everyday simple to a slightly more indulgent weekend breakfast.
A Gentle, Sustainable Way to Start the Year
I’ve learned over the years that the most lasting changes come from small, thoughtful choices rather than rigid rules. Recipes like these pancakes fit naturally into that mindset. They’re comforting, nourishing, and realistic for everyday life.
If you’re looking for a vegan pancake recipe that supports whole-food eating without sacrificing flavour or enjoyment, these spelt and buckwheat pancakes are a wonderful place to start.
Wholesome Spelt and Buckwheat Pancakes
Ingredients
- 6 tbsp water
- 2 tbsp ground flax
- 1 tbsp apple cider vinegar
- 3 cups soy milk
- 2 tbsp canola oil or other neutral oil
- 2 cups spelt flour
- 1 cup buckwheat flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
Instructions
- In a small bowl, stir the flax and water together and let sit to thicken while you prepare the other ingredients.
- In a large mixing bowl, add the soy milk and apple cider vinegar and stir. The mixture should begin to curdle slightly.
- In another large bowl, whisk together the spelt flour, buckwheat flour, sugar, baking powder and salt.
- To the large bowl with the soy mixture, stir in the canola oil and the flax mixture. Once the wet ingredients are mixed, add in the dry ingredients to the wet and stir to combine.
- Pour the batter onto a preheated griddle or non stick pan. Cook until the edges have firmed and the center is bubbly. Flip and then continue cooking the other side. It is normal for these pancakes to appear more pale than traditional pancakes. They do tend to darken better in a cast iron pan.
- Once cooked, plate and top with desired toppings. I love fresh fruit and a drizzle of maple syrup on mine.
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