Vegan Buckwheat Pancakes
These allergy friendly pancakes that are gluten and nut free, and super delicious! Light and fluffy, you'll love the hint of sweetness from the applesauce. Top with your favorite maple syrup!
Servings: 3 people
Ingredients
- 1/2 cup buckwheat flour
- 1/2 cup brown rice flour
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- pinch of salt
- 1/4 cup sweetened applesauce
- 1 tbsp melted coconut oil or pressed oil (or butter)
- 1 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar
- 1 cup milk of choice
Instructions
- 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, 1/4 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!
Notes
- This makes roughly 6 pancakes at 1/4 cup batter per pancake.
- Butter and regular milk work well in this recipe. 1 cup of all purpose flour can also be substituted for both individual flours.
- If not using sweetened applesauce, add 1 teaspoon sugar to the batter.
Nutrition
Serving: 2pancakes | Calories: 269kcal | Carbohydrates: 42g | Protein: 10g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 42mg | Potassium: 587mg | Fiber: 4g | Sugar: 5g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 223mg | Iron: 2mg
