Orange and Poppy Seed Buckwheat Pancakes

Orange & Poppy Seed Buckwheat Pancakes

This gorgeous Buckwheat Pancake recipe is vegan friendly and full of rich and tasty flavors. No refined sugar has been used, nor any eggs or dairy.

Jump to Recipe

The egg has been substituted with flaxseed meal and a plant-based milk used in place of dairy.

It’s amazing how so many new flavor combinations seem to appear each year; salt and caramel, pandan and coconut while some stand the test of time. Orange and Poppy Seed is definitely one of those and no better way to showcase than in this delicious recipe.

Buckwheat Pancakes
Buckwheat Pancakes fresh off the stove top.

Be sure to try at your next ‘special’ breakfast and if anyone prefers a savory meal why not check out Tofu Scramble.

Orange and Poppy Seed Buckwheat Pancakes

5 from 1 vote
Recipe by Hayley Ellis Course: BreakfastDifficulty: Medium
Prep time


Cooking time





  • 1 cup Buckwheat Flour

  • 1 1/2 cups Soy Milk (or other plant based milk will suffice)

  • 1 tbsp Flaxseed Meal

  • 2 Oranges

  • 1/2 tsp Baking Soda

  • 1/2 tsp Bicarbonate Soda

  • 2 tsp Poppy Seeds

  • 2 tbsp Maple Syrup

  • 1 tbsp Dairy Free Butter

  • 1/2 tsp Tapioca Four


  • Pour milk into a small mixing bowl , add the flaxseed meal and whisk until combined. Allow to sit for a few minutes while the flaxseed meal starts to swell. Give the mix a whisk from time to time.
  • Place buckwheat flour in a mixing bowl with poppy seeds, bicarb and baking soda.
  • Using a fine grater or micro planner add the zest of half an orange into the dry mixture. Combine.
  • Add the wet ingredients to the dry and combine well. Set aside.
  • Segment the oranges into pieces by removing the rind with a pairing knife. Set aside until it comes time to plate up. Do not discard the oranges (the juice will be used for the sauce).
  • Place a non stick crepe pan on the stove top and allow to heat. Use a small amount of butter and once sizzling add a ‘not quite’ soupspoon sized amount of batter to the pan.
  • After a few minutes the batter will start to bubble up. Use an egg flip to gently turn over and cook the other side for a 1-2 minutes. Remove from crepe pan and set aside on baking parchment.
  • Repeat to all the batter has been used (I like to add a small amount of butter between each pancake).

    It is important to keep an eye on the heat. You may need to adjust and turn the heat setting down. I also find the first pancake is never the best. Still good enough to eat but it can have uneven coloring as the crepe pan finds its temperature.
  • Orange and Maple Syrup Sauce
  • In a small saucepan add the juice from two oranges (used earlier) and the tapioca. Whisk until combined.
  • As the mix starts to heat up and thicken keep stirring and add in the maple syrup.
  • Allow to simmer for a few minutes as the mix reduces. Remove from heat once you have a consistency of a drizzly syrup.
  • Serving Suggestion
  • Plate up, serve with orange segments, a sprinkle of poppy seeds and finish off with the orange and maple syrup. Serve with a dairy free yoghurt and additional maple syrup (optional) to satisfy anyone with a sweet tooth.

Did you like this recipe?

Tag @ on Instagram and hashtag it

Did you like this recipe?

Like us on Facebook