Vegan Gluten Free Buckwheat Pancakes
Fluffy, wholesome, and irresistibly delicious, these Vegan Gluten-Free Buckwheat Pancakes are the perfect way to start your day! Made with nutrient-packed buckwheat flour, these pancakes are not only gluten-free but also dairy-free, making them suitable for a variety of dietary needs. A chia seed "egg" adds a boost of plant-based fiber, while almond milk and a hint of vanilla create a subtly sweet, tender texture. Lightly kissed with maple syrup and cooked to golden perfection in coconut oil, these pancakes are easy to whip up in under 30 minutes. Perfect for a cozy weekend breakfast or a quick weekday treat, serve them with a drizzle of maple syrup, fresh fruit, or your favorite dairy-free yogurt for a satisfying, feel-good meal. Packed with flavor and nutrition, this recipe is a must-try for anyone looking to enjoy guilt-free comfort food!
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Ingredients
- 1 cup Buckwheat flour
- 1 cup Almond milk (or other non-dairy milk)
- 2 tablespoons Maple syrup
- 1 tablespoon Chia seeds
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 tablespoon Coconut oil (for greasing the pan)
Directions
Step 1
In a small bowl, combine the chia seeds with 3 tablespoons of water. Stir well and let it sit for 5 minutes to form a gel-like consistency (this is your chia 'egg').
Step 2
In a large mixing bowl, whisk together the buckwheat flour, baking powder, and salt to combine the dry ingredients.
Step 3
In a separate bowl or measuring cup, mix the almond milk, maple syrup, and vanilla extract. Add the chia 'egg' to the wet mixture and stir to combine.
Step 4
Pour the wet ingredients into the bowl of dry ingredients. Stir gently with a whisk or spatula until the batter is smooth. If the batter seems too thick, add 1 to 2 tablespoons of almond milk to thin it slightly.
Step 5
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of coconut oil.
Step 6
Scoop about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a round shape, if necessary.
Step 7
Cook for 2 to 3 minutes, or until bubbles form on the surface and the edges appear set. Carefully flip the pancake and cook for another 2 to 3 minutes on the other side, until golden brown.
Step 8
Repeat the process with the remaining batter, adding more coconut oil to the skillet as needed.
Step 9
Serve the pancakes warm with your favorite toppings, such as fresh fruit, more maple syrup, or a dollop of dairy-free yogurt.
Nutrition Facts
| Serving size | (424.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 720.6 |
| Total Fat 23.3g | 0% |
| Saturated Fat 13.5g | 0% |
| Polyunsaturated Fat 2.4g | |
| Cholesterol 0mg | 0% |
| Sodium 1214.6mg | 0% |
| Total Carbohydrate 120.2g | 0% |
| Dietary Fiber 15.5g | 0% |
| Total Sugars 27.2g | |
| Protein 18.6g | 0% |
| Vitamin D 100.0IU | 0% |
| Calcium 536.6mg | 0% |
| Iron 3.7mg | 0% |
| Potassium 762.5mg | 0% |
Source of Calories