Gluten-Free Buckwheat Flapjacks with Cashew Cream

Gluten-Free Buckwheat Flapjacks with Cashew Cream

Made with flax eggs, cashews, buckwheat, hemp buttermilk, these are quite nutrient (and carb, let's not kid ourselves here)-dense. These would make the perfect Christmas morning breakfast to make for your family- it basically tastes like cake the pomegranate arils I added are the perfect fruit for this!
Print Recipe
Keywordbuckwheat flour, flax eggs, hemp milk, hemp mylk
Servings2 Hungry People


  • Flapjacks Batter
  • 1/2 Cup Buckwheat Flour
  • 1/4 Cup Millet Flour
  • 2 Tablespoons Arrowroot Starch Tapioca works too
  • 2 Teaspoons Baking Powder
  • 1/4 Teaspoon Sea Salt
  • 1/4 Teaspoon Cinnamon
  • 1 Cup Unsweetened Hemp Milk
  • 1 Tablespoon Fresh Lemon Juice
  • 1 Teaspoon Pure Vanilla Extract
  • 1 Flax Egg 1 Tablespoon ground Flax Meal & 3 Tablespoons Water
  • Coconut Oil for the griddle/pan
  • Cashew Cream
  • 1 cup Raw Cashews - soaked overnight drained and rinsed
  • ~1/3 Cup Water depending on consistency required


  • Cashew Cream
  • Make the cashew cream by combining the cashews and water in a blender and pureeing until smooth.
  • Cover and stick in the refrigerator until ready to use.
  • Flapjacks
  • Make your flax egg and put it in the refrigerator for at least 10 minutes to congeal.
  • In a small bowl, stir the lemon juice into the hemp milk to make a "buttermilk". Let sit to “curdle” slightly.
  • In a medium mixing bowl, combine the flours, starch, baking powder, salt and cinnamon and whisk until very well combined.
  • Pour in the buttermilk mixture, vanilla extract and flax egg and whisk gently until a smooth batter forms.
  • Place a dollop of coconut oil in a griddle, skillet or pan and place on a medium-high heat (it is ready when a drop of water sizzles/evaporates immediately you drop it on).
  • Pour the batter on in circles, slightly bigger than your palm.
  • They are ready to flip when bubbles start to form on the surface and the surface looks like it's just firming up.
  • After cooking all the Flapjacks, layer a bit of cashew cream in between each pancake, top with desired fruit and pure maple syrup!


I’m crazy passionate about health and sustainability  – what you put into and onto your body – and how the products are packaged. How good the products and the packaging are for you and for the earth.