Fluffy Buckwheat Pancakes | Gluten-free & Vegan | Easy Breakfast Recipe |

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a budget-friendly option.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds healthy fats, while margarine is often less expensive.

Start by measuring 1 cup of buckwheat flour and add it to a mixing bowl.

Add 1 teaspoon of baking soda and 1/2 teaspoon of cinnamon powder to the flour and mix with a spoon.

In another bowl, combine 1 cup of plant-based milk, 1 tablespoon of melted coconut oil, and 1 banana.

Mix the wet ingredients together using a spoon until well combined.

Pour the wet ingredients into the dry ingredients and mix until the batter is sticky and stretchy.

Heat a non-stick pan over low to medium flame and grease it with a little coconut oil.

Spoon the batter onto the pan, making sure not to make the pancakes too thick.

Cook the pancakes for about 1-2 minutes on one side until they are brown enough, then flip them over.

Cook the flipped pancakes for another couple of minutes until they are fully cooked and fluffy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens