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