Pancakes are typically thought of as a pretty simple recipe that most people can master easily. Well, I’ve tried all the recipes out there and I could never make a good vegan pancake, until I started working with buckwheat flour and ground flax seeds. The key to being successful when making these vegan pancakes is to let the batter rest after adding the non-dairy milk so the flax seeds can work their egg-like magic.
Premix the dry ingredients and store them in a glass jar. When you are ready to make these vegan pancakes, just add the oil and non-dairy milk and shake the jar to combine. It is easy to pour the batter directly from the jar onto the griddle. Top the buckwheat pancakes with nut butter and chopped apples warmed with cinnamon for a hearty vegan breakfast.
Alternatively, you can store the dry ingredients in a zip-top bag for a quick and easy vegan pancake recipe for breakfast on a hiking trip.
Vegan Buckwheat Pancake Recipe
Makes 4 servings (unless you're hungry!)
Ingredients
- 1 cup whole spelt flour
- 1 cup whole buckwheat flour
- 2 tablespoon ground flaxseeds
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons raw cane sugar
- 2 cups rice milk or other non-dairy milk
- 1/4 to 1/2 cup water
- 1 tablespoon vegetable oil
Directions
- Preheat the griddle or fry pan on medium heat, lower to medium-low after the first pancake.
- Combine flours, sugar, salt, baking powder, ground flax seed in a large bowl. (Tip: Store these dry ingredients in a plastic zip-top bag or glass jar to bring for a tasty breakfast on a hike or road trip.)
- Combine non-dairy milk and vegetable oil in a mug.
- Pour wet ingredients into the dry and stir to combine.
- Let the batter rest for 5 minutes for the flaxseeds to activate. (Note: The flax seeds act similar to eggs in this pancake batter and will help the batter hold together.)
- Add in water as needed to make the batter as thin as desired.
- Pour in 3 - 4 inch rounds on the medium-low griddle. You don’t want the griddle too hot as these are thick pancakes and cook best at a medium to medium-low temperature.
- Cook the vegan buckwheat pancakes until the top is bubbly and dry around the edges.
- Slide a spatula under each pancake and gently flip.
- Cook more vegan pancakes until all of the batter is used, watching to be sure the heat of the griddle doesn’t get too hot and burn the pancakes.
- Serve with nut butter and warmed apple slices or sprinkle brown sugar on the vegan pancakes and squeeze a wedge of lemon over the sugar.
 |
