Fluffy Vegan Buckwheat Pancakes
by: claire cary
These vegan buckwheat pancakes are fluffy, egg free and even freezer friendly. They're perfect for a quick weekday breakfast and for meal prep! Plus, they're oil free and refined sugar free.
Ingredients
Dry:
- 1 ½ cups buckwheat flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon
Wet:
- 6 tablespoons apple sauce
- 1 cup non-dairy milk
- 2 teaspoons vanilla extract
- 2 tablespoons maple syrup or liquid sweetener of choice
Instructions
- In a large bowl, whisk together all dry ingredients.
- Add in all wet ingredients and whisk together until no clumps remain.
- Heat a large fry pan or griddle and add a touch of oil if needed.
- Use 1/3 measuring cup to scoop out even circles of batter onto the pan.
- Cook for about 1-2 minutes, or until bubbles start to form on the top of the pancakes.
- Flip, and cook an additional 1-2 minutes.
- Repeat until all batter has been used.
- Serve with fresh fruit, maple syrup and enjoy!
Notes
There is going to be some variation in different types of buckwheat flours. Some brands include the hull in the flour, which gives it a dark grey color and has a much deeper flavor. I prefer using light buckwheat flour, which is light in color and in flavor.
Serving: 1pancake / Calories: 110kcal / Carbohydrates: 22g / Protein: 4g / Fat: 1g / Fiber: 3g / Sugar: 5g
