Vegan Buckwheat Pancakes

Name: Vegan Buckwheat Pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 cup (120 g) buckwheat flour; 2 1/2 tsp baking powder; 1/4 tsp sea salt; 1 tsp cinnamon; 3/4 cup + 1-2 tbsp unsweetened almond or cashew milk (see notes, can use water if needed); 2 tsp apple cider vinegar or lemon juice; 1 tsp vanilla extract; 2 tbsp maple syrup

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Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 8

Cost: $4.37 /serving

Author : Deryn Macey

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Ingredients

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1 cup (120 g) buckwheat flour2 1/2 tsp baking powder1/4 tsp sea salt1 tsp cinnamon3/4 cup + 1-2 tbsp unsweetened almond or cashew milk (see notes, can use water if needed)2 tsp apple cider vinegar or lemon juice1 tsp vanilla extract2 tbsp maple syrup

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Instructions

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Step 1

Mix the flour, baking powder, salt and cinnamon together in a mixing bowl until well combined.

Step 2

Add the rest of the ingredients and gently fold together until all the flour is wetted. If it’s a bit clumpy, that’s great, do no over mix.

Step 3

Let the batter rest for 8-9 minutes while you heat a non-stick pan or griddle over medium heat.

Step 4

Spray the pan with non-stick cooking spray then scoop the batter onto the pan in scant 1/4 cup portions.

Step 5

Let cook until bubbles appear all over each pancake and the edges start to look dry and cooked, this should take 3-4 minutes. Flip and cook for 1-2 more minutes. Repeat until you’ve used all the batter, you should get about 8 pancakes.

Step 6

Enjoy right away topped with your favourite pancake toppings or store in the fridge or freezer. Leftovers can be reheated in the toaster or oven.