Buckwheat Flour Pancakes Recipe
This buckwheat flour pancakes recipe is quick and easy to make. These nutrient-dense, gluten-free, vegan buckwheat pancakes are hearty and delicious.
Servings: 4
Calories: 297kcal
Equipment
- Nonstick frying pan
Ingredients
- 1 1/4 cups buckwheat flour
- 1 cup coconut milk
- 2 tablespoons maple syrup
- 1 tablespoon coconut oil (for frying the pancakes)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar (or lemon juice) (or lemon juice)
- 1/8 teaspoon salt
Instructions
- Add 1/2 tablespoon of coconut oil to a large nonstick frying pan on the stove set to low-medium heat and allow it to preheat while you prepare the pancake batter.
- Add the buckwheat flour, baking soda, and salt to a large mixing bowl and stir to combine.
- Add the coconut milk, maple syrup, apple cider vinegar (or lemon juice), and vanilla extract to the mixing bowl and use a whisk to mix.
- Cook the pancakes, 4 at a time in the pan, using slightly less than 1/4 cup of batter per pancake. Cook them for 2-3 minutes or until bubbles form and the edges look firm, then flip the pancakes and continue to cook for 1-2 minutes or until they’re cooked through.
- Remove the pancakes from the pan and add 1/2 tablespoon of coconut oil to the pan before cooking the next batch.
Notes
- Store these buckwheat flour pancakes in an airtight container in the fridge for up to three days or freeze them for up to six months.
- Optional additions: add 1/2 cup each of fresh berries and/or dairy-free chocolate chips to the pancake batter.
Nutrition
Serving: 2Pancakes | Calories: 297kcal | Carbohydrates: 35g | Protein: 6g | Fat: 17g | Saturated Fat: 14g | Sodium: 359mg | Potassium: 366mg | Fiber: 4g | Sugar: 7g | Vitamin C: 1mg | Calcium: 37mg | Iron: 3mg