Buckwheat Pancakes
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Buckwheat Pancakes (Vegan, Gluten Free)

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Buckwheat Pancakes

Buckwheat Pancakes (Gluten Free, Vegan)

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  • Author: Elika

Description

Who doesn’t love pancakes? Vegan & gluten free these Buckwheat pancakes are timeless. Having a diverse way of eating these pancakes is always a good idea, fold up and fill with your favourite fillings like nut butters or jams for breakfast on the go or a lazy weekend ‘guilt-free’ treat! 


Ingredients

Scale

Dry

cup Buckwheat flour

¼ tsp Baking soda

1 tsp Baking powder

1 tsp Cinnamon

Wet

  cup Plant based mylk (almond, oat or coconut)

1 tsp Vanilla Extract

1 tbsp Coconut oil (see notes)

2 tbsp Maple syrup or any liquid sweetener eg coconut nectar

2 tsp Apple cider vinegar 


Instructions

  • Combine all dry ingredients in a large bowl and set aside
  • Whisk together all the wet ingredients in a bowl
  • Making a well in the centre of the dry ingredients, pour the wet ingredients in the centre slowly whisking in the dry ingredients from the side until fully incorporated
  • Keep whisking until you have a smooth runny batter (if you find you mixture slightly dry you can add a little warm water)
  • There should be no lumps in the batter when it’s ready
  • Warm a good non stick pan with a little coconut oil
  • Pour a small ladle of the batter onto the heated oil using the back to spread out a little
  • Let the batter cook on medium heat until small bubbles start to form & the edges look dry
  • Taking your time to take a spatula (ideally silicon) and run around the edges
  • When the centre naturally lifts its time to flip over, around 2 minutes
  • Cook the other side for just under 1 minute to seal
  • Transfer to a plate and complete the rest of the batter using this technique

Notes

  • This recipe works just as well with oat flour, look for certified gluten free oats
  • To reduce the fat content you could swap the oil with apple sauce
  • Serve with topping such as fresh berries, jams, coconut yogurt, nuts and honey or maple syrup
  • Store in the fridge for 2-3 days in a tightly sealed container or freezer and reheat in a toaster or pan

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