These buckwheat pancakes come together so easily, you’ll have more time to savor the morning.
A famous Canadian once said, “pancakes are beautiful, pancakes are fine. I like pancakes I eat them all the time.”
Okay, maybe he said sandwiches instead of pancakes. But he may as well have said pancakes because they’re probably one of the greatest breakfast foods on earth. I love my fluffy buckwheat pancakes and enjoy them multiple times in a week. They’re healthy, gluten-free, and easy to throw together. So why not make a vegan version?
These buckwheat pancakes are not as fluffy as the first round, but they make up for that with their easy prep. With only five ingredients, they come together in a snap. You only need one bowl and only three measuring devices. Know what that means? Fewer dishes!
If you’re getting a little stressed about school starting this week – whether you’re a student yourself or have a house full of kids – this is a great recipe to prepare ahead of time. In fact, I always make big batches of pancakes to last me weeks on end. Simply freeze them between layers of parchment paper and you’re good to go on those busy mornings.
Here’s an expert tip if you have pancake-flipping problems like me: make smaller pancakes. It might seem so obvious, but really, it works. Get flipping!
Buckwheat Pancakes (Vegan)
Recipe Type: Breakfast
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 8-10 pancakes
These pancakes are quick to pull together and freeze well for busy weekday breakfasts.
- 2 cups buckwheat flour
- 2 tsp baking powder
- 2 cups almond milk
- ¼ cup unsweetened applesauce
- 2 teaspoons vanilla extract
- In a medium-sized mixing bowl, add the dry ingredients and combine with a whisk.
- In the same mixing bowl add the wet ingredients and combine with a whisk.
- Set a non-stick frying pan to medium heat and spray with cooking spray. Drop batter onto the pan, using about ¼ cup of batter for each pancake. Flip when the edges become cooked and bubbles appear on the surface.
- Serve immediately, or package between layers of parchment paper in a Ziploc bag and freeze. To reheat, place a pancake in the toaster or microwave for about 45 seconds.
Top with coconut whipped cream, coconut butter, bananas, almond butter, maple syrup