Gluten Free Buckwheat Pancakes

• Vegan
• Gluten free

• Refrigerated

  • 1 1/4 cups Almond milk, unsweetened

• Condiments

  • 1 Maple syrup

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Buckwheat flour
  • 1 pinch Sea salt
  • 1 tbsp Sugar, organic
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 1 tbsp Flaxseed, ground

Found on themostlyvegan.com

Description

Ingredients

• 1 cup buckwheat flour
• 1 tablespoon organic sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• pinch of sea salt
• 1 tablespoon ground flaxseed
• 1 1/4 cups unsweetened almond milk
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon vanilla extract
• 1 tablespoon melted coconut oil (or vegetable oil of choice for the pan)
• maple syrup for serving

Directions

• Whisk flaxseed with 3 tablespoons water and set aside (this is your flax egg). In a large bowl, add apple cider vinegar to almond milk and set aside (this is your buttermilk). Allow both to sit for at least 10 minutes to allow flax egg to thicken and almond milk to curdle. Mix together buckwheat flour, sugar, baking soda, baking powder and sea salt. Add flax egg to almond milk mixture and stir to combine. Add the flour mixture to the wet ingredients and whisk until just combined, being careful not to overmix. Heat a large skillet over medium heat, brush with coconut oil. Using a ¼ cup measure, scoop the batter onto the skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes and the edges begin to firm up. Flip pancakes and cook for an addition 1 to 2 minutes, or until golden brown. Transfer the cooked pancakes to a baking sheet lined with parchment paper and place in a preheated 200 F oven to keep warm. Repeat the process with the remaining batter, brushing skillet with additional coconut oil as needed. Serve pancakes warm, topped with warmed maple syrup.