Looking for a vegan AND gluten free pancake recipe? These fluffy pancakes are made with buckwheat flour, and they will change your idea of making pancakes on a Sunday morning forever! If you’ve never tried buckwheat flour before, it has a nutty and earthy kind of taste. The taste will take some getting used to at first, however, adding a sweet mashed banana to your batter and toppings galore balances out the flavors. Cook these stacks up for your fam for breakfast or even breakfast for dinner!
Buckwheat Flour Pancakes
Ingredients: (recipe makes about 5-6 medium size pancakes)
one cup Arrowhead Mills gluten free buckwheat flour
one ripe banana, mashed
1 1/2 tsp baking powder
flax egg (1 tbsp ground flax seed + 2.5 tbsp water)
1 cup plant milk
1 1/2 tsp baking powder
1/2 tsp cinnamon
1 tbsp vegan butter
Optional toppings/add-ins: scoop of protein powder, maple syrup, banana slices, berries.
Instructions:
- In a bowl, whisk flax seed and water to make the flax egg and let sit for 5 minutes
- In another bowl, mash a banana and combine buckwheat flour, baking powder, cinnamon, plant milk, and your flax egg. Mix until combined and let batter sit for 5 minutes
- Gease a skillet over medium heat with vegan butter and add use an ice cream scoop or spoon to pour out the pancake batter into desired shape/size
- Cook for about 7 minutes on each side or until lightly browned, The buckwheat flour gives the pancakes a light brown/gray color.
- Serve with maple syrup and toppings of choice!
