I first had these amazing pancakes at the Austrian inspired Konditorei Restaurant in Sun Valley, Idaho. I was so happy to see Gluten free pancakes on the menu and they were delicious! They are the kind of pancakes you can’t stop thinking about. So of course, I had to try to recreate them.

Serve with blueberries, maple syrup and vegan butter.


1 cup buckwheat flour

1 cup oat flour

2 1/2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon sea salt

1 ½ cup granola, see recipe below for how to make

6 tablespoons aquafaba* or egg substitute

3 tablespoons maple syrup

2 cups dairy free buttermilk, see notes below for how to make

1 teaspoon vanilla extract

coconut oil for frying pancakes

In a medium sized mixing bowl mix together the flours, baking powder, cinnamon, and sea salt and whisk to combine.

In a liquid measuring cup add the buttermilk, aquafaba, maple syrup, and vanilla and whisk to combine.

Pour the wet ingredients into the dry ingredients and whisk together. If you want thicker pancakes add only 1 ½ cups of the butter milk. It’s ok to the leave a few lumps in the batter. Next add the granola and fold into the batter. You might notice that the batter starts to bubble slightly in places.

Heat your skillet or griddle to a medium low heat and grease with a little bit of coconut oil. When the oil is hot, use a 1/4 cup measuring cup to pour the batter on the skillet. Cook for 2-3 minutes or until you notice little bubbles starting to form on the surface of the pancakes. Flip and cook for another 1-2 minutes on the other side.

Transfer your cooked pancakes to a plate and continue the process until you’re done. Make sure to add more coconut oil as needed. Serve with vegan butter and maple syrup and enjoy!

Finished granola


Crunchy, nutty and full of spice, this granola is easy to make, gluten-free and full of whole grains and heart-healthy fats. Plus, it’s naturally sweetened and free of any refined sugar!


4 cups old-fashioned rolled oats (certified gluten-free)

1 ½ cups raw pecan halves, roughly chopped (one 6-oz. bag)

½ cup raw walnut pieces rough chopped

3 tablespoons flax seeds

1 ½ teaspoons cinnamon

½ teaspoon cardamom

1 teaspoon sea salt

Pinch ground cloves (optional)

5 tablespoons coconut oil

¼ cup pure maple syrup or agave syrup

3 tablespoons molasses

1 teaspoon pure vanilla extract


Heat oven to 350° F. Line a baking sheet with parchment paper.

Combine oats, pecans, walnuts, flax seeds, cardamom, cinnamon, salt, and cloves in a large bowl.

Whisk together oil, maple syrup or agave syrup, molasses, and vanilla; drizzle over oat mixture and toss to thoroughly coat. Transfer oat mixture to prepared baking sheet and press into an even layer.

Bake granola until dark golden brown, 22–25 minutes, very lightly stirring after 15 minutes.

Remove granola from oven and let cool completely.

Store granola in an airtight container at room temperature for up to 2 weeks.


You can make the granola nut free; use seeds such as sunflower seeds, sesame or pepitas in place of the pecans and walnuts.

You could add premade granola if you don’t want to make it, but I would find one without dried fruit in it.

You can sub any egg substitute for the aquafaba.

If you don’t have oat flour on hand you can make your own by blending whole oats in a blender until you get a fine powder.


To make a nondairy buttermilk: measure out 2 cups nondairy milk. Add 3 tablespoons fresh lemon juice or vinegar and let stand at least 5 minutes. Your milk should start to look a little curdled.

Finished vegan buttermilk

I hope you will love this recipe as much as I do!

Thanks for following along on my cooking adventures,



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