Buckwheat Pancakes (Gluten Free, Vegan)
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
1½ cup Buckwheat flour
¼ tsp Baking soda
1 tsp Baking powder
1 tsp Cinnamon
Wet
1½ 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
