Imagine waking up to a plate of fluffy, golden pancakes that are not only incredibly delicious but also completely plant-based and packed with nutritious goodness. These Easy Vegan Buckwheat Pancakes are about to revolutionize your breakfast routine, proving that healthy eating can be both mouthwatering and incredibly simple. Whether you're a committed vegan, health-conscious foodie, or just someone looking to switch up their morning meal, this recipe is your ticket to pancake perfection that will leave you craving more!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup buckwheat flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup almond milk
- 1 tablespoon apple cider vinegar
- 1 tablespoon coconut oil
Instructions
- In a large mixing bowl, combine the buckwheat flour, baking powder, sugar, and salt. Whisk dry ingredients together until well blended and free of lumps.
- In a separate small bowl, mix the almond milk with apple cider vinegar. Let the mixture sit for 2-3 minutes to create a vegan buttermilk substitute, which will help activate the baking powder and create a fluffier texture.
- Melt the coconut oil and add it to the almond milk mixture, stirring gently to combine.
- Pour the wet ingredients into the dry ingredients and whisk until a smooth batter forms. Be careful not to overmix; some small lumps are okay.
- Let the batter rest for 5 minutes to allow the flour to absorb the liquid and the baking powder to activate.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of coconut oil if needed.
- Using a 1/4 cup measuring cup, pour batter onto the hot skillet. Cook until bubbles form on the surface and edges start to look dry, about 2-3 minutes.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes until golden brown.
- Repeat with remaining batter, adjusting heat as necessary to prevent burning.
- Serve warm with your favorite toppings such as maple syrup, fresh berries, or vegan whipped cream.
Tips
- Let the batter rest: The 5-minute resting period is crucial. This allows the flour to fully absorb the liquid and helps create a lighter, fluffier texture.
- Watch the heat: Medium heat is your sweet spot. Too hot, and you'll burn the pancakes; too cool, and they won't develop that beautiful golden-brown color.
- Check for bubbles: When bubbles form on the surface and the edges look dry, that's your cue to flip. This typically takes about 2-3 minutes per side.
- Keep pancakes warm: If cooking in batches, place cooked pancakes on a baking sheet in a warm oven (around 200°F) to keep them toasty while you finish the rest.
- Don't overmix: A few small lumps in the batter are perfectly fine. Overmixing can lead to tough, dense pancakes.
- Get creative with toppings: While maple syrup is classic, try fresh berries, sliced bananas, a sprinkle of cinnamon, or a dollop of vegan whipped cream to elevate your pancake experience.
- Make ahead tip: The batter can be prepared the night before and stored in the refrigerator, making morning preparation a breeze!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 5g
Fat: 6g
Saturated Fat: 4g
Cholesterol: 0mg
