Dairy-Free Buckwheat Pancakes
Start your morning on a wholesome and delicious note with these **Dairy-Free Buckwheat Pancakes**—a naturally gluten-free and nourishing breakfast option. Made with a combination of nutty buckwheat flour and almond flour, these pancakes are light, fluffy, and packed with flavor. A hint of cinnamon, pure vanilla extract, and a touch of maple syrup add warmth and sweetness without overpowering the natural goodness of the ingredients. Thanks to almond milk and coconut oil, this recipe is completely dairy-free, making it perfect for those with dietary restrictions or anyone embracing a plant-based lifestyle. For an extra burst of flavor, fold in fresh blueberries, or serve these pancakes stacked high with your favorite toppings—think maple syrup, fresh fruit, or a sprinkle of nuts. Ready in just 25 minutes, these pancakes make a satisfying yet healthy breakfast for the whole family.
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Recipe Information
Ingredients
- 1 cup Buckwheat flour
- 1 cup Almond flour
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 1 Egg
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 1.5 cups Almond milk
- 1 tablespoon Coconut oil
- 0.5 cup Blueberries (optional)
Instructions
In a large mixing bowl, combine the buckwheat flour, almond flour, baking powder, salt, and ground cinnamon. Stir well to ensure all the dry ingredients are thoroughly mixed.
In a separate bowl, whisk the egg, then add the maple syrup and vanilla extract, mixing until the ingredients are well combined.
Pour in the almond milk into the wet mixture and stir until smooth.
Create a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula or a wooden spoon, gently mix the ingredients until just combined. Avoid over-mixing; a few lumps are fine.
If desired, fold in the blueberries, distributing them evenly throughout the batter.
Heat a non-stick skillet or griddle over medium heat and add the coconut oil, spreading it evenly across the pan.
Pour about 1/4 cup of the batter onto the hot skillet for each pancake, spacing them apart. Cook for 2-3 minutes until bubbles form on the surface and the edges begin to set.
Carefully flip the pancakes with a spatula and cook for another 2-3 minutes until the other side is golden brown and cooked through.
Remove the pancakes from the skillet and keep them warm in a low oven if needed while repeating the process with the remaining batter.
Serve the pancakes warm with your favorite toppings such as more maple syrup, fresh fruit, or nuts.
Nutrition Facts
Calories |
1488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.6 g | 99% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 1795 mg | 78% | |
| Total Carbohydrate | 177.2 g | 64% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 63.4 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 858 mg | 66% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 807 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
