Vegan, Gluten-Free Buckwheat Pancakes
Rebecca Coleman
Fluffy, vegan and gluten free pancakes, using buckwheat flour!
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Course Breakfast
Cuisine American
- 1 cup plain, non-dairy milk I used Buck
- 1 tablespoon vinegar or lemon juice
- 1 medium banana
- 1 cup buckwheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla
- 1 tsp cinnamon
- 2 tbsp coconut oil melted
Place the non-dairy milk and the lemon juice or vinegar in a small bowl and set aside for about 5 minutes.
Add all of the remaining ingredients to the jar of your blender. Add the acidified milk. Blend well for about 10 seconds, scrape down the blender jar, and blend again.
Heat a non-stick pan over medium-high heat and brush lightly with oil. Measure out 1/3 cup of the batter and cook for about 3-5 minutes, until the pancake is set on one side, and there a bubbles appearing around the edges. Flip and cook for an additional 2-3 minutes.
Serve with maple syrup and berries.
Keyword gluten free, vegan