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The Best Earthy Buckwheat vegan gluten free pancakes

Very earthy, vegan gluten free pancakes, still surprisingly light.. and delicious.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4 people
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3/4 cup Buckwheat Flour- can grind buckwheat groats to make the flour
  • 3/4 cup Oat flour - grind steel cut oats to make the flour
  • 1 Flax seed egg can use 1 ripe banana instead
  • 2 cups Plant based milk
  • 1 Tbsp Nut butter, I used almond butter
  • 2-3 Tbsp Maple syrup- per taste can use honey for non vegan option
  • 1.5 teaspoon Baking powder
  • 1.5 teaspoon apple cider vinegar
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Vanilla Extract
  • 1 tsp cinnamon powder optional

Method
 

  1. Mix the apple cider vinegar and plant based milk. At the same time, make your flax egg by mixing 1 tbsp flax meal with 3 tbsp water and letting it rest for 10 min.
    Add the plant based milk with apple cider vinegar, nut butter, flax egg, maple syrup, vanilla paste to a blender and blitz for 30 sec.
    Mix the dry ingredients- flours with cinnamon, pinch of salt. Now add the blender contents to the dry ingredients. Mix thoroughly with a whisk.
    Use a non stick skillet, and once hot, make pancakes . These pancakes are still surprisingly light, nutty and little grainy in texture. 
    Serve with fresh berries, banana , almonds, date syrup or maple syrup on the side.  

Notes

* Mix in finely chopped nuts  or chocolate chips - optional
* Add a table spoon of raw cocoa powder to the recipe to make kid friendly chocolate pancakes.