These Vegan Buckwheat Pancakes are the perfect recipe for a lazy (and healthy) Sunday morning, or as a meal prep option! They use the grain-like seed buckwheat, which is fantastic for those who are allergic to gluten.
We top these with coconut yoghurt, maple syrup and berries for a delicious treat that both adults and kids will love!
½ cup buckwheat flour (bought from the store is fine)
2 extremely ripe bananas
2 tablespoons of water
2 tablespoons of coconut oil
1 teaspoon of ground cinnamon
2 teaspoons of apple cider vinegar
1 teaspoon of vanilla extract
½ teaspoon of baking soda
Preheat your oven to 175 degrees celsius. These pancakes are different in that they’re better baked than fried, giving them a lovely, light, fluffy texture!
In a large bowl, mash your bananas up. It’s okay to have a few lumps.
Add in your buckwheat flour, coconut oil, water, cinnamon, vanilla, baking soda and apple cider vinegar.
Stir well to create a smoothish batter. Note that the batter will be slightly thicker than usual pancake batter, and not quite as runny.
To bake the pancakes, scoop the batter up using a ¼ cup measure and create six evenly-sized pancakes on a sheet of baking paper in a baking tray. Use a spoon to spread the pancakes out to about 12cm in diameter.
Leave the pancakes to bake for about 15 minutes, until the centres are firm.
Once your pancakes have baked, serve them hot with fresh fruit, yoghurt, coconut yoghurt, cream, maple syrup, or honey!
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