Vegan Buckwheat Pancakes

These nutrient-packed vegan buckwheat pancakes are a wholesome and delicious breakfast option that's both gluten-free and easy to make. Made with buckwheat flour, a flax egg and plant-based milk, these pancakes are light, fluffy and naturally sweetened with maple syrup. They're packed with flavour and perfect for pairing with your favourite toppings.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 30

Resting Time 5

Total Time 45

Servings

Ingredients

1 cup plant-based milk
1 tablespoon lemon juice
1 cup buckwheat flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon cinnamon
1 tablespoon maple syrup
1 teaspoon vanilla extract
½ tablespoon coconut oil, melted optional, for a softer texture

Instructions

In a bowl, whisk together plant-based milk and lemon juice, and let it sit for a few minutes. This creates vegan buttermilk.
In another bowl, mix buckwheat flour, baking powder, baking soda and cinnamon.
Add the maple syrup, vanilla, melted coconut oil and vegan buttermilk from step 1 to the dry ingredients. Stir until just combined and don’t overmix! If too thick, add a splash of plant milk. Let the batter sit for 5 minutes.
Meanwhile, heat a non-stick pan over medium heat. Lightly grease it with coconut oil or spray. Pour ¼ cup batter per pancake. Cook until bubbles appear (about 2-3 minutes), then flip and cook for another 1-2 minutes.
Serve warm with your favourite toppings.

Nutrition