Vegan Buckwheat Pancakes

You will fall in love with these pancakes at the first bite. They contain no eggs, milk, or gluten, are very light and delicious, and wont take much of your time to prepare.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 125 g Flour, buckwheat

  • 1 pinch Salt, table

  • 0.5 teaspoons Baking powder

  • 0.5 teaspoons Baking powder

  • 240 ml Coconut milk

  • 1 spoon Juice, lemon

  • 2 spoons Syrup, maple

  • 1 spoon Unsalted almond butter

  • 1.5 spoons Oil, plant, coconut

Steps

  1. In a bowl, mix buckwheat flour, salt, baking powder, and baking soda.

  2. In another bowl, use a hand whisk to smoothly combine plant-based milk, lemon juice, agave syrup, and almond butter. Add the dry ingredients mixture and mix everything well until you get a smooth batter without lumps. If the batter is very thick, add a little more water.

  3. Place a pancake pan on the stove and heat it well. Grease the heated pan with coconut oil, then pour about 50 ml of batter into it, shaping a smaller and thicker pancake. If the pan is large enough, you can cook several pancakes at the same time. After about 2 to 3 minutes, the bottom of the pancakes will turn golden brown, and bubbles will start to appear on the top. Flip the pancakes using a spatula and cook them on the other side for about 2 minutes. Repeat the same process to cook all 12 pancakes, greasing the pan with a little more oil if needed. Keep the cooked pancakes warm on a heated plate, covered.

Nutrition Information (Per 100g)

  • Calories: 291.42 kcal
  • Fat: 1.64 g
    • Saturated Fat: 0 g
  • Carbohydrates: 62.76 g
    • Sugars: 14.19 g
  • Protein: 8.19 g
  • Fiber: 6.55 g

Advice

Agave syrup can be replaced with any other natural sweetener of your choice (honey, maple syrup, coconut nectar, etc.). Fresh fruit and coconut yogurt pair excellently with buckwheat pancakes.