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!