Buckwheat pancakes with fresh fruit or tzatziki

Image: © Theofano Vetouli

These healthy, delicious pancakes are simple to prepare and can be whipped up in a few minutes. Enjoy them as a sweet treat served with fresh fruit and syrup or as a savory meal paired with creamy vegan tzatziki.

  • Preparation Time: 5 minutes
  • Cooking Time: 15 minutes


Servings: 4

For the pancakes

  • 100 g
    buckwheat flour
  • 200 g
    white flour
  • 1 tsp
    baking powder
  • 1 tsp
    vanilla sugar
  • 2 tbsp
    canola oil
  • 250 ml
    soy milk
  • 1 pinch

For the tzatziki

  • 1
  • 1 clove
    garlic or less, to taste
  • 1
  • 1 tbsp
    parsley chopped
  • 500 g
    soy yogurt unsweetened
  • 1 tbsp
    olive oil

To serve

  • 300 g
    seasonal fruit e.g. berries
  • agave syrup or maple syrup to taste
  • tomatoes optional
  • olives optional


For the pancakes

  1. Add all the ingredients to a bowl and whisk together to form a smooth batter.

  2. In a greased pan, let the pancakes slowly cook. If not using oil, make sure to adjust the heat to a lower setting in order to prevent burning.

For the tzatziki

  1. Partially peel and then grate the cucumber.

  2. Chop the garlic and onion very finely.

  3. Mix with the cucumber, parsley, and soy yogurt and season with olive oil, salt, and pepper.

To serve

  1. A. Serve pancakes with berries and maple syrup. In autumn and winter, apple or pear compote also make a good pairing.

    B. Serve with tzatziki and fresh tomatoes and olives.


Buckwheat has a slightly bitter and nutty taste and is an ideal alternative to wheat products as it contains no gluten. It contains all essential amino acids and therefore has high nutritional value.


Courses: Breakfast
Keywords: Vegan pancakes
Difficulty: Level 1 (easy)
Cooking time: 15-30 minutes
Season: Autumn, Spring, Summer, Winter
Number ingredients: 10-15 ingredients
Taste: Savory, Sweet
Preparation method: Frying
Type of dish: Pancakes

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