Vegan Pancakes

• Vegan
• Gluten free

• Refrigerated

  • 1 1/2 cups Oat or almond milk

• Condiments

  • 3 tbsp Maple syrup

• Baking & Spices

  • 2 tsp Baking powder, aluminum free
  • 1 1/2 cups Buckwheat flour
  • 3 tbsp Tapioca starch
  • 1 tbsp Vanilla, organic

• Oils & Vinegars

  • 1 tbsp Coconut oil

Found on contentednesscooking.com

Description

Ingredients

• 3 Tbs Tapioca starch
• 2 tsp aluminum-free baking powder
• 1 1/2 cups (200 g) buckwheat flour
• 1 1/2 cups (360 ml) oat or almond milk
• 3 Tbs maple syrup
• 1 Tbs organic vanilla
• 1 Tbs coconut oil, melted + more for the pan
• Hint: If you like your pancakes a bit richer, just substitute the 1/2 cup oat or almond milk with full fat coconut milk, but I find no need for extra coconut milk.

Directions

• To make the dough, combine all the ingredients in a large bowl and whisk together. Let rest for 15 minutes, covered at room temperature.
• Heat coconut oil in a pan. Use pancake molds or a cookie cutter to bake lovely looking round pancakes. Make sure you heat and oil the molds/cutter before you add the batter. Cook it for a couple of minutes until it starts to bubble. Then remove the molds and flip. Cook through for another 2-3 minutes. Repeat until all the batter is used.