Buckwheat Gluten-Free Pancakes

Ingredients

  • 1 ripe banana
  • 1 1/2 cups oat milk
  • 2 tbs maple syrup
  • 1 1/2 cups buckwheat flour
  • 1/2 cup oat flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon optional
  • 1/2 cup blueberries or currants if in season

Preparation

  1. In a medium mixing bowl smash the banana with a fork

  2. Then pour in the plant milk and maple syrup and mix

  3. Add the remaining ingredients (except the berries) then mix well

  4. The batter should be thick but still pourable

  5. If it is to dry add a splash more plant milk

  6. Next, carefully fold in the blueberries or currants into the batter

  7. Heat a non-stick frying pan over medium heat

  8. If your pan isn’t non-stick add a touch of vegan butter to prevent sticking

  9. Pour 1/4 cup of the pancake batter into the pan

  10. Cook until bubble start to form or it’s been 2 minutes

  11. Then flip and cook for an additional minute

  12. Remove and place onto a plate or cooling rack

  13. Spread on some nut butter, drizzle some maple syrup on top and serve with some fresh fruit!

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