This gluten-free vegan pancake recipe is the perfect breakfast idea, especially when served together with fresh blueberries, walnuts, and maple syrup. The buckwheat pancake recipe is easy to make and can be prepared ahead of time. It can be enjoyed hot or cold and packed for a picnic lunch or snack, accompanied by fresh berries, walnuts, or hazelnuts. Store pancakes in the refrigerator or freezer and then warm up in a pan or toaster.
When making this simple buckwheat pancake recipe, you might be surprised to know that buckwheat is gluten-free, as the name suggests. Buckwheat is not related to wheat, but if you are allergic or sensitive, you’ll want to be mindful that although buckwheat is gluten free, you’ll want to read the ingredients to be sure that it is not prepared in a place where it might be cross-contaminated or mixed with wheat, barley, rye, or any other gluten-containing grain. For the gluten-free buckwheat pancakes, frozen blueberries or fresh blueberries can be used with the same results.
Buckwheat Pancakes
Makes about 7 pancakes
1 cup buckwheat flour
2.5 teaspoons baking powder
1/4 tsp salt
1 tsp cinnamon
3/4 cup almond milk
2 teaspoons apple cider vinegar
1 tsp vanilla extrat
2 tbsp maple syrup
In a medium sizes bowl add dry ingredients and stir until well combined. Add wet ingredients and gently fold until all the flour is mixed with wet ingredients. Let pancake batter rest for 8-9 minutes, while you heat a frying pan or griddle over medium heat. Spray pan with non stick cooking spray or drizzle oil, then scoop pancake batter onto frying pan. For medium size pancake a 1/4 cup of scoop of batter works. Cook on medium heat until bubbles appear, flip and finish cooking.
Note
If using 1/4 cup portions per pancake, recipe should yield about 7 pancakes. Cooked pancakes can be stored in the fridge or freezer, then reheated in the oven or toaster.
