Vegan Buckwheat Pancakes
User Reviews
4.7
-
Prep Time
5 mins
-
Cook Time
15 mins
-
Total Time
20 mins
-
Servings
2
-
Calories
339 kcal
-
Course
Breakfast
-
Cuisine
Vegan, gluten-free
Vegan Buckwheat Pancakes
Description
The recipe starts by either grinding raw buckwheat groats into flour or using store-bought buckwheat flour. Ripe bananas provide natural sweetness and moisture, while olive or coconut oil contributes fat for tenderness. Apple cider vinegar reacts with baking soda to leaven the batter gently, producing a light texture. Cinnamon and vanilla add aromatic flavor.
The batter is thicker than traditional pancake batter, reflecting the density of buckwheat and banana. For baking, dollops of batter are spread to thin pancakes and baked at 350ºF until centers set, about 15 minutes. Alternatively, the batter can be pan-fried in a greased skillet, similar to conventional pancakes.
This recipe avoids eggs and dairy, suitable for vegan diets, while buckwheat flour introduces a nutty flavor profile distinct from wheat-based pancakes. These pancakes are mildly sweet and tender, good served with syrup or fruit.
Ingredients
- 1/2 cup buckwheat flour (store-bought or ground groats)
- 2 banana about 3/4 cup mashed, very ripe
- 2 tablespoons olive oil or coconut oil
- 2 tablespoons water
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 2 teaspoons apple cider vinegar
Instructions
- Preheat the oven to 350ºF, if you plan on baking the pancakes. If you'd like to grind your own buckwheat flour, simply pour raw buckwheat groats into a coffee grinder and grind until a fine flour-like texture is achieved, about 30 seconds. Measure the flour after grinding.
- In a large bowl, mash the bananas (a few lumps are okay), then add in the ground buckwheat flour, oil, water, cinnamon, vanilla, baking soda, and vinegar. Stir well to create a fairly uniform batter. It will be slightly thicker than traditional pancake batter, not quite as runny.
- To bake the pancakes, scoop the batter using a scant 1/4 cup measure, creating about 6 evenly sized mounds on a large lined baking sheet. Use the back of a spoon to spread the pancakes out, creating pancakes that are roughly 5- or 6-inches in diameter, and about 1/4-inch thick. Bake until the centers are firm, about 15 minutes at 350ºF.
- If you prefer to pan-fry the pancakes, pour the scant 1/4-cup of batter into a greased skillet over medium heat, and use the back of a spoon to flatten the pancake into your desired size and thickness. (About 5 or 6 inches wide) Allow the top to bubble and the edges of the pancake to dry, about 4 or 5 minutes, then flip and cook through on the other side.
- Serve warm, with fresh fruit and pure maple syrup, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 49g | 16% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 280mg | 12% |
| Potassium | 596mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 16g | 32% |
| Vitamin A | 76IU | 2% |
| Vitamin C | 10mg | 11% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
