buckwheat flour pancakes

These delicious buckwheat pancakes make the perfect breakfast. Naturally gluten-free, oil-free and refined sugar-free, this recipe is great for the whole family.

Vegan Buckwheat Pancakes

(120 g) buckwheat flour

tsp baking powder

tsp sea salt

cinnamon

+ 1-2 tbsp unsweetened almond

tsp apple cider vinegar or lemon juice

tsp vanilla extract

maple syrup

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

Add the rest of the ingredients and gently fold together until all the flour is wetted. If it&#8217;s a bit clumpy, that&#8217;s great, do no over mix.

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

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

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&#8217;ve used all the batter, you should get about 8 pancakes.

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.

Delicious, fluffy and so easy. The kids said they taste like donuts so that's a win!

Theses are lovely except that as they cool the fall apart slightly.
I lightly blended a banana into the wet ingredients and added extra 1/4 cup buckwheat flour to the dry. They still fell apart the same but were equally good.

The taste of these pancakes was really good but for some reason, the pancakes turned out super crumbly and broke in the pan when I tried to flip them. I used homemade buckwheat flour so I'm not sure if it's because of that.

This is the best gluten free pancake I have ever made! I will be making this one again and again. 

These were amazing!!! Thank you!! I made this recipe because my daughter has an egg allergy and just modified it a tad— used 1/2 AP flour, regular milk, and added a 1/4 cup of sugar because I was super low on maple syrup. These are our new staple! Thank you!

These stuck to my pan really bad and I have no idea why. I used plenty of oil and my pans don't stick. The only change I made was applesauce instead of maple syrup. Did this happen to anyone? I love the flavor and the consistency was great for the ones that didn't stick.

Ive tried this recipe twice and each time they tasted great. We had bacon and scrambled with it the first time and then a poached egg the second time. Really tasty.

I made these for dinner tonight and they are delicious. I used soy milk and left out the sweetener, cinnamon and vanilla to make them savory.

So I was looking for buckwheat bread recipe ideas. I wanted something easy that gave me a fluffy bread like texture.  I left out the cinnamon, vanilla extract and maple syrup and replaced it with a couple extra tbsp of almond milk, and some tsps of garlic, salt, pepper, cumin, and paprika.The recipe made 7 pancakes for me and it turned out so yummy. I had the first one with some guacamole, pickled red onions, and yellow pepper slices. Thanks for the recipe!

I've made this twice since discovering it last week!  Followed another review and added 1 tsp of erythritol sweetnener instead of maple syrup.  Also instead of blueberries, I grated 2 honeycrisp apples which I added after the batter rested.  Using 3/4 cup almond milk was sufficient.   Delicious, thank you!

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Vegan Buckwheat Pancakes

Vegan Buckwheat Pancakes

Top 2 buckwheat flour pancakes recipes from across the web

The most viewed buckwheat flour pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Buckwheat Pancakes

Vegan Buckwheat Pancakes

The most viewed buckwheat flour pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine