Gluten Free Buckwheat Pancakes
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Gluten Free Vegan Buckwheat Pancakes

Gluten Free Vegan Buckwheat Pancakes
Course Breakfast
Cuisine vegan
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 pancakes
Calories 275kcal
Author Living Vegan Staff

Ingredients

  • 1/2 c Buckwheat Flour
  • 2 tsp Sugar
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1-1/2 tsp Ground Flax PLUS 1-1/2 tbsp Water allow to sit
  • 3/4 c Vanilla Almond Milk any flavor will do
  • 1/2 tsp Apple Cider Vinegar or white vinegar
  • 1 tsp Vanilla
  • Oil for pan frying such as vegetable shortening, coconut oil, non-stick spray
  • Maple Syrup or Date Syrup

Instructions

FOR THE FLAX "EGG":

  • Combine ground flax with 1-1/2 tablespoons water and set aside for at least 10 minutes or until thickened and somewhat gelatinous.

FOR THE HOMEMADE "BUTTERMILK":

  • Combine apple cider vinegar and almond milk and set aside for at least 10 minutes.
  • Whisk together buckwheat flour, sugar, baking soda, baking powder and sea salt. Combine with both wet mixtures above. Allow to rest while you preheat the pan.
  • Preheat a non-stick skillet and add just a small amount of vegetable shortening, coconut oil or non-stick spray. Add one 2 oz. scoop of batter and allow to cook until you start to see a bubble or two. The edges should be set and take approximately 2-3 minutes. Flip and cook for another 1-2 minutes.
  • Serve with fresh fruit such as bananas, blueberries and of course, pure maple syrup (or date syrup if you prefer). Many brands of powdered sugar are gluten free and a dusting of this would be really nice on these pancakes. Just be sure to read the label!

Video

Notes

NUTRITIONAL INFORMATION IS FOR PANCAKE BATTER ONLY, not fruit or maple syrup.

Nutrition

Serving: 4pancakes | Calories: 275kcal | Carbohydrates: 52g | Protein: 10g | Fat: 6g | Sodium: 135mg | Sugar: 10g