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Vegan Glutenfree pancakes

Vegan, Gluten-Free Buckwheat Pancakes

Rebecca Coleman
Fluffy, vegan and gluten free pancakes, using buckwheat flour!
Prep Time 10 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine American
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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