VEGAN BUCKWHEAT PANCAKES
Thick, fluffy, delicious and nutritious, make it a good morning with these vegan buttermilk buckwheat pancakes!
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 minutes
- Yield: Makes 8 pancakes 1x
- Category: Breakfast, Entree
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 cup unsweetened almond milk
- juice of 1/2 lemon or 1 teaspoon apple cider vinegar
- 1 cup buckwheat flour
- 2 tablespoons coconut or organic pure cane sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon, optional
- pinch of salt
- coconut oil, for the griddle
- berries of choice, to serve (blueberries, raspberries, blackberries or strawberries)
- pure maple syrup, to serve
Instructions
Buttermilk: In a measuring cup, add milk and lemon juice, let set for 10 minutes.
Preheat griddle to manufacturers setting for pancakes. Once hot add 1 tablespoon or so of coconut oil and spread to coat griddle.
Mix: In a medium sized mixing bowl, add flour, sugar, baking powder, cinnamon and salt, mix well. Add in vegan buttermilk and mix to combine. These are thicker pancakes, for thinner pancakes, add up to 1/4 cup more milk to the batter.
Pour and cook: Using a 1/4 cup measuring cup, scoop up batter and place on griddle. Once the top forms bubbles and sides look a little leathery, about 2 – 3 minutes, flip and cook the other side for 2 -3 minutes.
Serve with berries of choice and pure maple syrup. You may even like to top with this Blueberry Compote (it’s really easy to make and delicious!).
Makes 8 pancakes. Serves 2 generously or 4 smaller plates.
Notes
If you like, add 2 teaspoons of vanilla extract. Any amount less than that will not be very noticeable.
I love and use both of these organic buckwheat flour from Bob’s Red Mill or Anthony’s.
Find it online: https://simple-veganista.com/buttermilk-buckwheat-pancakes/