Vegan Buckwheat Pancakes
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Vegan Buckwheat Pancakes
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A tasty recipe for indulgent mornings! These vegan buckwheat pancakes are most similar to the old-school boxed ones we all remember. Easy to make and easier to eat!
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Ingredients
- 1 cup buckwheat flour
- ¼ cup almond flour
- 1.5 tablespoons arrowroot powder
- 1 teaspoon baking powder
- 1 cup almond milk
- 1 tablespoon maple syrup plus more for topping
- ½ cup raspberries
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Instructions
- Spray a large pan with nonstick spray and turn pan to just above medium heat.
- In a large bowl, mix the dry ingredients together well. Ensuring no clumps.
- Add in the almond milk and syrup and whisk again thoroughly.
- Let the batter sit for 3 minutes so that the arrowroot powder can bind it together.
- Mix in the raspberries.
- Pour mixture into pan using the egg mold as a guide. Cover and cook for 5-6 minutes until the sides are starting to brown.
- Flip the pancakes and finish cooking until heated all the way through (about two more minutes).
- Top the pancakes with your favorite syrup or nut butters and enjoy!
Notes
- Makes 8 pancakes.
- Grab all the ingredients and my favorite brands from my pantry staples
- pantry staples
- Makes 8 pancakes.
- There is light, dark, and sprouted buckwheat flour. For this vegan pancakes recipe, opt for light.
- The dark and sprouted versions absorb more liquid and make the texture of the pancakes thick and chewy.
- When doubling the batch, make sure you mix well and mix again before each pour.
- The arrowroot powder in this buckwheat pancake recipe helps bind the pancakes but it makes it so that the second half of the batter is denser than the first.
- If you stir it for the second batch and notice its stickier, add 1-2tbs more almond milk.
- Personally, I find that you have to make the batches in separate bowls.
- Grab all the ingredients and my favorite brands from my pantry staples
Nutrition Information
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Calories
182kcal
(9%)
Carbohydrates
31g
(10%)
Protein
6g
(12%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Sodium
86mg
(4%)
Potassium
308mg
(9%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin C
4mg
(4%)
Calcium
155mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 31g | 10% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 86mg | 4% |
| Potassium | 308mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 155mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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