Description
Light, fluffy, and full of nutty flavor, these gluten-free, egg-free, and dairy-free buckwheat pancakes are an allergy-friendly breakfast option made with simple, wholesome ingredients.
Ingredients
- 1 cup buckwheat flour
- 1 tablespoon coconut sugar or cane sugar
- 1 tablespoon baking powder
- 1/4 teaspoon fine salt
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1 tablespoon olive oil or neutral vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- Additional oil for greasing the pan
Instructions
- In a medium bowl, whisk together buckwheat flour, sugar, baking powder, and salt.
- In another bowl, mix almond milk, olive oil, vanilla extract, and apple cider vinegar.
- Combine wet and dry ingredients, stirring until smooth. Let rest for 5 minutes.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with oil.
- Pour about 1/4 cup of batter for each pancake onto the pan.
- Cook for 2–3 minutes until bubbles form and edges set, then flip and cook another 1–2 minutes.
- Repeat with remaining batter, greasing pan as needed. Serve warm with toppings of choice.
Notes
- Add cinnamon or cardamom to the batter for extra flavor.
- Fold in ground flaxseed or chia for a heartier pancake.
- Omit sugar and vanilla for savory versions and add herbs or garlic powder.
- Let batter rest for better hydration and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 170
- Sugar: 3g
- Sodium: 280mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
