Vegan Gluten Free Buckwheat Pancakes
Fluffy, wholesome, and irresistibly delicious, these Vegan Gluten-Free Buckwheat Pancakes are the perfect way to start your day! Made with nutrient-packed buckwheat flour, these pancakes are not only gluten-free but also dairy-free, making them suitable for a variety of dietary needs. A chia seed "egg" adds a boost of plant-based fiber, while almond milk and a hint of vanilla create a subtly sweet, tender texture. Lightly kissed with maple syrup and cooked to golden perfection in coconut oil, these pancakes are easy to whip up in under 30 minutes. Perfect for a cozy weekend breakfast or a quick weekday treat, serve them with a drizzle of maple syrup, fresh fruit, or your favorite dairy-free yogurt for a satisfying, feel-good meal. Packed with flavor and nutrition, this recipe is a must-try for anyone looking to enjoy guilt-free comfort food!
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Recipe Information
Ingredients
- 1 cup Buckwheat flour
- 1 cup Almond milk (or other non-dairy milk)
- 2 tablespoons Maple syrup
- 1 tablespoon Chia seeds
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 tablespoon Coconut oil (for greasing the pan)
Instructions
In a small bowl, combine the chia seeds with 3 tablespoons of water. Stir well and let it sit for 5 minutes to form a gel-like consistency (this is your chia 'egg').
In a large mixing bowl, whisk together the buckwheat flour, baking powder, and salt to combine the dry ingredients.
In a separate bowl or measuring cup, mix the almond milk, maple syrup, and vanilla extract. Add the chia 'egg' to the wet mixture and stir to combine.
Pour the wet ingredients into the bowl of dry ingredients. Stir gently with a whisk or spatula until the batter is smooth. If the batter seems too thick, add 1 to 2 tablespoons of almond milk to thin it slightly.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of coconut oil.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a round shape, if necessary.
Cook for 2 to 3 minutes, or until bubbles form on the surface and the edges appear set. Carefully flip the pancake and cook for another 2 to 3 minutes on the other side, until golden brown.
Repeat the process with the remaining batter, adding more coconut oil to the skillet as needed.
Serve the pancakes warm with your favorite toppings, such as fresh fruit, more maple syrup, or a dollop of dairy-free yogurt.
Nutrition Facts
Calories |
721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1215 mg | 53% | |
| Total Carbohydrate | 120.2 g | 44% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 27.2 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 537 mg | 41% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 762 mg | 16% | |
*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.
