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Buckwheat Maple Pancakes (vegan + gluten-free)

Made with just 6 ingredients, these Buckwheat Maple Pancakes are the perfect healthy weekend breakfast. Naturally vegan and gluten free.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American, gluten-free, healthy, vegan
Diet: Gluten Free, Vegan
Servings: 2 people
Author: Elizabeth Emery

Ingredients

  • 2 tablespoon ground flax seed mixed with 4 tablespoon water and set aside
  • cups brown rice flour (or your fave gluten-free flour blend)
  • ½ cup buckwheat flour
  • 1 teaspoon cinnamon powder
  • ¼ cup maple syrup
  • 2 cups almond or other plant milk
  • Coconut oil, for greasing

To Serve (optional)

  • 2 cups mixed berries
  • 2 bananas
  • 1 serving coconut whipped cream (see my recipe here)
  • Maple Syrup

Instructions

  • Mix all dry ingredients together.
  • Add in the flax seed/water mixture, maple syrup and almond milk and whisk together thoroughly (using a handheld or electric whisk). Your mixture should be runny enough that it drips off the spoon.
  • Heat a frying pan on a medium high heat and add a small amount of coconut oil on a paper towel to the pan's surface (ensure it coats the whole pan).
  • When the oil is hot enough (if you shake a couple of drops of water onto the pan surface it should sizzle) pour ¼-½ cup of pancake batter into the pan and allow it to spread into a circle.
  • Cook about for 2 minutes, until bubbles appear and the surface of the pancake no longer looks like liquid. 
  • The flip it and cook for another 2 minutes. 
  • Remove from the pan and repeat the process with the next pancake until all batter is used.
  • Eat the buckwheat pancakes as soon as they are cooked (or keep them warm on a plate in the oven), topped with slices of banana, berries, coconut whip and a drizzle of maple syrup!

Notes

These pancakes harden up as they cool, so be sure to eat them when they're fresh from the pan!