Ingredients for Vegan Gluten Free Buckwheat Pancakes
- 1 cup buckwheat flour
- ½ cup quinoa flour
- Cornflour
- Tapioca Flour
- Ground Flax Seeds
- 2 teaspoons baking powder
- Cinnamon
- ½ teaspoon salt
- Soymilk
- Water
- Pure Maple Syrup
- Canola Oil
- Vanilla Extract
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How to Make Vegan Gluten Free Buckwheat Pancakes
- In a large bowl, whisk together 1 cup buckwheat flour, ½ cup corn flour, ½ cup quinoa flour, 2 tablespoons chickpea flour, 2 tablespoons sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- In a separate bowl, whisk together 1 ½ cups plant-based milk (almond, soy, or oat work well), 2 tablespoons apple cider vinegar, and 1 tablespoon melted coconut oil.
- Pour the wet ingredients into the dry ingredients and whisk gently until just combined. Don't overmix!
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour ¼ cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite toppings, such as fresh fruit, maple syrup, vegan whipped cream, or nuts.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
31g
Fat
3g
Carbs
8g
