Gluten-Free Vegan Buckwheat Pancakes

These Gluten-Free Vegan Buckwheat Pancakes are unbelievably fluffy, 

nutritious and have a slightly nutty flavour. They make the perfect satisfying breakfast!

Gluten-Free Vegan Buckwheat Pancakes

Ingredients

• ▢130 g (1 cup) buckwheat flour (ensure gluten-free if necessary)*
• ▢2 teaspoons baking powder (ensure gluten-free if necessary)
• ▢¼ teaspoon bicarbonate of soda (baking soda)
• ▢1 teaspoon apple cider vinegar (ensure gluten-free if necessary)**
• ▢170 ml (¾ cup) unsweetened almond milk (or sub any other plant-based milk)
• ▢2 tablespoons maple syrup (optional - or sub any other sweetener)

For frying:

• ▢Coconut oil (or sub vegetable oil)

Instructions

• Place all the ingredients in a bowl and mix well (no need to sift the flours) - use a balloon whisk to mix it if the batter becomes clumpy
• Heat up a tiny bit of oil in a frying pan (non-stick is best) and spoon or ladle in a small amount of the pancake batter
• Cook on a low heat for around 5 minutes until you see a few bubbles appear on the surface of the pancake
• Flip over and cook for another few minutes, until golden brown on both sides
• Repeat for the rest of the batter - makes 5 pancakes
• Best eaten immediately

Notes

*After experimenting with various different brands of buckwheat flour, I realised that using a good-quality organic buckwheat flour such as this one made all the difference. For some reason, the buckwheat flavour was less strong, and the pancakes became fluffier and less dense.

**The vinegar is crucial as its acidity reacts with the alkali bicarbonate of soda (baking soda) to create a fluffy batter. If not using vinegar, substitute it with 1 tablespoon lemon juice.

https://www.rhiansrecipes.com/buckwheat-pancakes/