The BEST Vegan Buckwheat Pancakes
Fluffy, wholesome, sweet, and balanced, these Vegan Buckwheat Pancakes are the perfect combo of a healthy yet addicting breakfast! The delicate, nutty flavor of the buckwheat flour, combined with sweet fruit toppings makes this healthy vegan breakfast one you won't stop enjoying. Have this easy recipe ready to go in no time at all!
Servings 6 Pancakes
Calories 121kcal
Ingredients
- 3/4 cup buckwheat flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 Tbsp coconut oil
- 2 Tbsp apple cider vinegar
- 2 Tbsp agave syrup or honey
- 1 tsp vanilla
- 3/4 cup unsweetened almond milk
Instructions
- Mix the buckwheat flour, baking powder, cinnamon, and salt together in a large mixing bowl.
- Mix the remaining ingredients together in a separate bowl.
- Pour the liquid ingredients into the dry ingredients and mix until just combined, keeping some lumps in the batter.
- Pour about 1/4 cup of the batter into an oiled, non-stick pan.
- Cook the pancake on one side for about 2-3 minutes, or until bubbles begin to form.
- Flip and cook about 1 minute on the other side.
- Serve and enjoy!
Notes
- It's important to not over-mix the batter. Excessive mixing or beating can produce a rather hard pancake, making the mixture into more of a cement-like texture!
- You can thin out the batter by adding 1/4 cup of almond milk to the recipe for a more crepe-like pancake. This particular recipe makes fluffier, thicker pancakes.
- The agave syrup can be lessened to make a less sweet pancake, or you can omit the syrup completely! I added agave syrup to these vegan pancakes to balance out the more nutty Buckwheat flavor, but they taste amazing either way.
- Buckwheat pancakes can be stored in an airtight container in the refrigerator for up to a week or in the freezer for up to 3 months!
Nutrition
Calories: 121kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Sodium: 210mg | Potassium: 93mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg