Made with just 6 ingredients, these Buckwheat Maple Pancakes are the perfect healthy weekend breakfast. Naturally vegan and gluten free.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Breakfast
Cuisine: American, gluten-free, healthy, vegan
Diet: Gluten Free, Vegan
Servings: 2people
Author: Elizabeth Emery
Ingredients
2tablespoonground flax seed mixed with 4 tablespoon water and set aside
1½cupsbrown rice flour (or your fave gluten-free flour blend)
½cupbuckwheat flour
1teaspooncinnamon powder
¼cupmaple syrup
2cupsalmond or other plant milk
Coconut oil, for greasing
To Serve (optional)
2cupsmixed berries
2bananas
1servingcoconut 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!