Easy Vegan Recipe
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.
Combine the liquid buckwheat pancake ingredients in a mixing bowl: unsweetened almond milk, vinegar, brown rice syrup, vanilla extract, and oil.
Mix the wet vegan buckwheat pancake ingredients with a whisk until they are well combined.
Pour the liquid plant-based buckwheat pancake ingredients into the dry pancake batter - no need to go gradually, throw the whole bowl in there!
Whisk the vegan Buckwheat Pancake batter manually with a whisk until it's smooth, thick, sticky, and well combined with no more lumps.
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.
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.
Flip the buckwheat pancake by sliding a spatula under it and let it cook on its other side for 30 to 60 seconds.
Decorate the buckwheat pancakes with your favorite vegan breakfast toppings like coconut cream, fresh raspberries or blueberries, and maple syrup.
Prep Time: 10 minutes Cook Time: 5 minutes Makes: 11 Servings Calories: 83 kcal per Serving