No-Egg Buckwheat Pancakes (4 Easy Variations) – With Chia Seeds, Banana, Apple or Sparkling Water

buckwheat flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is healthier with more fiber, while all-purpose flour is more affordable.

plant-based milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, and water is a cost-effective alternative.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup has a lower glycemic index, while honey is often cheaper.

coconut oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is typically less expensive.

Mix 1 tablespoon of chia seeds with 3 tablespoons of room temperature water and let it sit to form a gel.

In a bowl, combine 1 cup of buckwheat flour, 1/2 teaspoon of cinnamon, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/8 teaspoon of salt. Whisk together.

Add the chia seed mixture to the dry ingredients and mix well.

Gradually add 1 1/2 cups of soy milk, mixing until the desired pancake batter consistency is achieved.

In a separate bowl, mash a banana and combine it with 1 cup of buckwheat flour, 1/2 teaspoon of cinnamon, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt. Whisk together.

Add soy milk to the banana mixture gradually until the desired consistency is reached.

In another bowl, combine 1 cup of buckwheat flour, 1/2 teaspoon of cinnamon, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt. Whisk together and then add 1/4 cup of sparkling water.

Gradually add soy milk to the sparkling water mixture until the desired consistency is reached.

In the final bowl, combine 1 cup of buckwheat flour, 1/2 teaspoon of cinnamon, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt. Whisk together.

Slice and chop an apple thinly, then add it to the dry ingredients and mix well.

Heat a non-stick pan on medium heat (level 3 on the induction hob).

Scoop out a quarter cup of batter for the pancakes and pour it onto the heated pan.

Cook the pancake until bubbles form on the surface, about 2-3 minutes, then flip and cook until golden brown, another 2-3 minutes.

Repeat the cooking process for each variation of the pancake batter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens