Vegan Buckwheat Pancakes
These allergy friendly pancakes that are gluten and nut free don't taste as healthy as they actually are! Light, fluffy, and delicious, you'll love the hint of sweetness from the applesauce. Top with your favorite maple syrup!
Servings: 6 pancakes
- ½ cup buckwheat flour
- ½ cup brown rice flour
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ cup unflavored applesauce
- 1 tbsp melted coconut oil * Or butter if not vegan
- 1 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar
- 1 cup oat milk * Regular milk works fine here too.
In a large bowl, combine the dry ingredients. Once stirred together, make a well in the middle. Add the wet ingredients to the middle and mix together. Begin to fold the wet ingredients into the dry ones, stirring until the batter is smooth. Allow the batter to sit for about 5 minutes to thicken up a little bit more.
Heat your griddle or pan over medium heat with a touch of extra coconut oil or butter. Add the batter, ¼ cup at a time and do not touch your pancake!! The biggest mistake you can make is flipping these guys too early. Wait till the edges have firmed and bubbles appear at the top.
Flip the pancake and allow to cook until lightly browned - another 2 minutes or so. Top with maple syrup, fruit, whatever you like!
Calories: 131kcal | Carbohydrates: 23g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Sodium: 23mg | Potassium: 258mg | Fiber: 2g | Sugar: 5g | Vitamin A: 82IU | Calcium: 119mg | Iron: 1mg