Healthy Buckwheat Pancakes – Gluten-free and Vegan | Cooking with Maria

Add 1 cup of buckwheat flour to a bowl.

Add a pinch of sea salt to the flour.

Add 1 teaspoon of baking powder to the mixture.

In a separate bowl, combine 0.5 teaspoon of baking soda with 1 teaspoon of apple cider vinegar and mix until it bubbles.

Add the bubbling mixture to the dry ingredients and mix well.

Add 1 teaspoon of cinnamon and 0.25 teaspoon of nutmeg to the dry mixture and mix again.

In another bowl, combine 1 cup of non-dairy milk, 2 tablespoons of maple syrup, and 1 teaspoon of vanilla extract, whisking until fully aerated.

Add the dry ingredients to a blender followed by the wet ingredients and blend on low speed, gradually increasing to high speed for about 30 seconds.

Heat 1 tablespoon of avocado oil or flaxseed oil in a frying pan over low heat until it shimmers.

Using an ice cream scoop, measure out individual pancakes and place them in the frying pan, ensuring enough space between them.

When bubbles form on the surface of the pancakes, flip them.

Remove the pancakes from the pan and set them aside on a plate to cool.

Drizzle the pancakes with maple syrup and sprinkle with cacao powder or powdered sugar.

Equipment Needed

Spice Level:

Dietary