Easy Vegan Recipe

Buckwheat Pancakes

INGREDIENTS

Buckwheat Pancakes ▢ Buckwheat flour ▢ Baking Soda ▢ Baking Powder Liquid ingredients ▢ Almond Milk ▢ Apple Cider Vinegar ▢ Brown Rice Syrup ▢ Vanilla ▢ Coconut Oil

In a large mixing bowl, combine the buckwheat flour with baking soda and baking powder. Whisk these dry buckwheat pancake ingredients with a whisk.

1

Combine the liquid buckwheat pancake ingredients in a mixing bowl: unsweetened almond milk, vinegar, brown rice syrup, vanilla extract, and oil.

2

Mix the wet vegan buckwheat pancake ingredients with a whisk until they are well combined.

3

Pour the liquid plant-based buckwheat pancake ingredients into the dry pancake batter - no need to go gradually, throw the whole bowl in there!

4

Whisk the vegan Buckwheat Pancake batter manually with a whisk until it's smooth, thick, sticky, and well combined with no more lumps.

5

Warm a pancake griddle or crepe pan over medium heat and spray it with coconut or olive oil to grease it and prevent the pancakes from sticking.

6

Scoop 1/4 of buckwheat pancake batter with a measuring cup and pour it on the hot pancake griddle before letting the pancake cook for about 2 minutes.

7

Flip the buckwheat pancake by sliding a spatula under it and let it cook on its other side for 30 to 60 seconds.

8

Decorate the buckwheat pancakes with your favorite vegan breakfast toppings like coconut cream, fresh raspberries or blueberries, and maple syrup.

9

Buckwheat Pancakes

Prep Time: 10 minutes Cook Time: 5 minutes Makes: 11 Servings Calories: 83 kcal per Serving

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