Vegan Sticky Maple Plum Buckwheat Pancakes
Fluffy buckwheat and oat pancakes topped with caramelized maple plums and creamy coconut yoghurt create a wholesome breakfast that feels indulgent. The chia seeds add texture while cinnamon warmth complements the sweet-tart plums perfectly. These naturally vegan pancakes work beautifully for weekend brunches or special morning treats, offering a healthier twist on classic pancakes without sacrificing flavor. The sticky maple plum topping transforms simple fruit into something special, while the dual flour blend provides nutty depth and keeps you satisfied longer.
Ingredients
- ½ cups buckwheat flour
- ½ cups oat flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 tbsp chia seeds
- salt
- 8 tbsp plant-based milkdairy milk1:1vegan
any milk works well
- 1 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 2 tbsp thick coconut yoghurtGreek yoghurt1:1vegan
for richer flavor
- 1 tsp vanilla essence
- 2 plums, sliced thinlyapples1:1seasonal
peel and slice thinly
- 4 plums, in slices or halvesapples1:1seasonal
peel and slice thinly
- 1 tsp coconut oil
- 1 tsp maple syrup
- ½ tsp cinnamon
- 2 tbsp coconut yoghurtGreek yoghurt1:1vegan
for richer flavor
Instructions
- 1
Whisk together all dry ingredients in a bowl
- 2
Pour in wet ingredients and whisk to smooth batter
- 3
Leave batter for 5 minutes to thicken
- 4
Add plum slices, coconut oil, syrup and cinnamon to non-stick frying pan
- 5
Fry plums for 10 minutes, stirring often, until sticky and softened
- 6
Heat a little oil in non-stick frying pan
- 7
Add 1-2 heaped tbsp batter to pan and shape into circle
- 8
Top with 3 plum slices and cook for 2-3 minutes until bubbles form and golden underneath
- 9
Flip carefully and cook second side until golden
- 10
Transfer to plate and repeat to make 8 pancakes
- 11
Stack pancakes and top with yoghurt and sticky plums
- 12
Drizzle with extra maple syrup and desiccated coconut
Tips
Let the batter rest for the full 5 minutes - this allows the chia seeds to swell and helps create fluffier pancakes.
Keep cooked pancakes warm in a low oven while making the rest to serve everything hot together.
Use firm but ripe plums for the best texture - they'll hold their shape while becoming beautifully sticky.
Good to Know
Cool completely and store in sealed container in fridge for 2-3 days or freeze for up to 1 month. Reheat in frying pan.
Pancakes can be made ahead and stored. Make batter fresh for best results.
Serve immediately while warm, stacked with yoghurt and sticky plums.
Common Mistakes
Don't skip the 5-minute batter rest to avoid dense pancakes.
Keep heat at medium to avoid burning before centers cook through.
Flip only once when bubbles form to prevent breaking.
Substitutions
Vegan Options
any milk works well
Gluten-Free Swaps
General Alternatives
FAQ
Can I make the batter ahead of time?
Yes, but make it fresh for best results. The batter can be stored in the fridge overnight but may need thinning with extra milk.
What if I don't have both flours?
You can use 120g of just one flour type, though the texture will be different. All oat flour makes denser pancakes, all buckwheat makes nuttier ones.
How long do the sticky plums keep?
Store leftover sticky plums in the fridge for up to 3 days. Reheat gently in a pan or microwave before serving.