Okay, let's be real, who doesn't love a good pancake morning? But what if I told you that you could indulge in fluffy, delicious pancakes that are not only vegan but also gluten-free? Yes, you heard that right! These aren't your average pancakes; they're made with buckwheat flour, which is naturally gluten-free and packed with goodness.
Buckwheat: The Unsung Hero
Don't let the name fool you; buckwheat is not related to wheat. It's a fantastic grain alternative that makes these pancakes light yet satisfying. And guess what? If you can’t find buckwheat flour at the store, no biggie! Just grab some raw buckwheat groats and give them a whirl in your coffee grinder until they turn into a fine flour. It's like a little magic trick that makes you feel like a kitchen wizard!
Quick & Easy Vegan Magic
These pancakes are super simple to whip up, making them perfect for busy weekday mornings or relaxed weekend brunches. The batter is a breeze: just mix buckwheat flour with some salt, baking powder, baking soda, a dash of maple syrup, and a splash of lemon or lime juice. Then, add your plant milk of choice and a dollop of almond butter. Whisk it all together until you have a smooth batter, and you're good to go!
Cooking Time: Bubble Watch
Heat up your pan, give it a light brush with oil, and pour in the batter. The secret to perfect pancakes? Wait for those cute little bubbles to form and burst before flipping. It's like watching a tiny science experiment right in your kitchen!
Topping it Off
Once your pancakes are golden brown on both sides, stack them high and go wild with toppings. A drizzle of maple syrup, some fresh seasonal fruit, and a sprinkle of chopped almonds—or whatever your heart desires. The possibilities are endless!
Recipe
Yields: 12 Pancakes Prep Time: 10 minutes Cook Time: 15 minutes
Ingredients
- 1 cup (125g) buckwheat flour
- Pinch of salt
- ½ tsp gluten-free baking powder
- ½ tsp baking soda
- 2 tbsp maple syrup
- 1 tbsp lemon or lime juice
- ½ cup full-fat coconut milk + ½ cup water (or 1 cup of plant milk)
- 1 heaped tbsp smooth almond butter
- 2 tsp oil for frying
Toppings:
- Maple syrup
- Seasonal fruit
- Chopped almonds
Method
- In a bowl, whisk together the flour, salt, baking soda, and baking powder.
- In another bowl, combine coconut milk, water, maple syrup, lemon juice, and almond butter. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients, mixing until just combined. Add 1-3 tbsp of water if needed, depending on desired consistency.
- Heat your pan and lightly oil it.
- Ladle two tablespoons of batter onto the hot pan per pancake.
- Cook until bubbles form and burst. Flip and cook until golden brown.
- Serve warm with your favorite toppings!
A Recipe for a Friend
I actually created this recipe for a friend who recently found out she had a few food intolerances. And since then, it’s become my go-to whenever I crave something healthy, quick, and satisfying. These pancakes are a hug on a plate, perfect for sharing with loved ones or keeping all to yourself! So, go ahead, whip up a batch, and start your day with a smile—and a plate of delicious vegan buckwheat pancakes!