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Vegan Buckwheat & Blueberry Pancakes


30 minutes (plus 15 minutes resting time)

A vegan and gluten free pancake mix that's just as tasty as a classic. Packed with chia seeds, blueberries, peanut butter and maple syrup, they're the perfect stack to serve at brunch. Serve with extra maple syrup, of course. Try with chocolate or cinnamon raisin peanut butter for an extra special breakfast treat.

6 Farmdrop products in this recipe


Here’s how you do it

  1. Add buckwheat flour, oat milk, baking powder, chia seeds, peanut butter, maple syrup and salt to a bowl a whisk together until a thick batter has formed. Leave to rest for 15 minutes.
  2. Heat a tsp of vegetable oil in a pan and half a ladle of the batter to the pan. The mixture will be thick, so spread into a circle using the back of the spoon. Scatter some blueberries into the mixture, let cook for until the surface is set and bubbling before turning over and cooking for a couple of minutes on the other side, until golden brown. Repeat until all batter has been used.
  3. Stack your pancakes, drizzle with extra maple syrup, blueberries and peanut butter and enjoy.


  • 250g organic blueberries (plus extra for serving)
  • 200g buckwheat flour
  • 350ml oat milk
  • 3 tbsp ground chia seeds
  • 3 tbsp peanut butter (plus extra for serving)
  • 3 tbsp maple syrup (plus extra for serving)

What you'll need

  • 2 tsp baking powder
  • a pinch of salt
  • Vegetable oil (for frying)

Suitable for

  • Vegans
  • Vegetarians
  • Gluten free
  • Dairy free

What’s in this recipe


Organic Blueberries

1 Punnet (125g)



Doves Farm

Wholemeal Buckwheat Flour

1 Bag (1kg)




Chia Seeds

1 Bag (250g)


Butter Bike Co.

Cinnamon Raisin Peanut Butter

1 Jar (285g)