Vegan and Gluten Free Pancakes: The Fluffiest Buckwheat Pancakes

Make a flax egg by mixing 1 tablespoon ground flax seeds with 3 tablespoons water and let it rest until gel-like.

Create buttermilk by combining 1 cup non-dairy milk with 1 tablespoon apple cider vinegar and whisking together. Set aside.

In a large bowl, add 1 cup buckwheat flour, 1/4 teaspoon salt, 1 tablespoon baking powder, and 1 teaspoon cinnamon. Mix together the dry ingredients.

In another bowl, combine the wet ingredients: add the flax egg, 1/4 cup applesauce, 1 teaspoon vanilla extract, 2 tablespoons melted non-dairy butter, and 1 tablespoon maple syrup. Whisk together.

Incorporate the wet ingredients into the dry ingredients until combined. The batter should be thick.

Let the batter rest in the fridge for 10 minutes.

Preheat an electric griddle on high heat and spray with oil.

Use a 1/3 cup measuring cup to scoop the batter onto the griddle. Once the first batch is added, lower the heat to medium-low.

Cook until the first side is golden and bubbles appear on the surface, then flip the pancakes.

Serve with fresh berries, toasted sunflower and pumpkin seeds, walnuts, or hazelnuts, and drizzle with maple syrup.

Equipment Needed

Spice Level:

Dietary