Let me just start by saying I do NOT like pancakes…but these guys redefined what a pancake could taste like. They’re vegan, gluten-free and still perfectly fluffy and moist! I make these at least once a week because they are just so easy and quick to make and top with whatever fresh fruit we have in the fridge that day. Hope you get a chance to give them a try and if you do leave a comment and a rating below!

SHOP the recipe

Vegan/Gluten-Free Buckwheat Pancakes

Delicious and quick Vegan and Gluten-Free pancakes. Recipe adjusted from the "Vegan" recipe app.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 2 people
Author: Leigh Ann Lindsey

Ingredients

  • 1 cup buckwheat flour
  • 2 tbsp coconut sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp nut butter of choice (I use sunflower butter)
  • 1 tsp apple cider vinegar (can sub 1 tbsp of lemon juice)
  • 1 cup alternative milk (I use cashew or oat milk)
  • 2 tbsp maple or agave syrup
  • coconut oil or vegan butter for cooking
  • toppings of choice!

Instructions

  • Mix all ingredients together in medium mixing bowl.
  • Pre-heat cooking pan for 1-2 minutes on high temperature.
  • Spray or drizzle coconut oil on cooking pan and lower temperature to medium.
  • For standard size pancakes pour 1/4 cup of batter onto the the pan. For small pancakes place one large spoonful of batter onto the pan. Batter makes about 6 standard size pancakes or 8 small pancakes.
  • Cook for 2-3 minutes or until batter begins to rise and the edges of the pancakes firm. 
  • Flip pancakes and let sit for another 1-2 minutes. Do not overcook or pancakes will easily dry out!
  • Serve immediately with toppings of choice!

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