Ok, so my husband loves pancakes but he doesn’t want to eat white flour first thing in the morning. So, I updated my old buckwheat pancake recipe to make it easier to make in the morning before school. In the old days, I used fresh almond meal but now it is just a simple mix with ingredients I always have on hand and voila. Easy, weekday pancakes. And they are gluten and refined sugar free!
Note, the key here is that the flour to milk ratio is 1: 1.5. It works every time!
This recipe makes 4 to 6 nice pancakes. Enough for one person (in my house!)
- 1/4 cup buckwheat flour
- 1/4 cup soy milk + 2 tbsp soy milk
- 2 tbsp maple or coconut sugar
- 1 tsp baking powder
- 1/8 tsp vanilla powder
- 3 shakes cinnamon
- 1 pinch salt
Whisk all of the ingredients together. Heat a skillet and add some vegan butter. Use a tablespoon measure for silver dollars or a big ice cream scooper if you like your pancakes big and drop the batter onto the heated skillet. When bubbles form on the tops, flip them over. Serve with cinnamon, maple syrup and fruit. Enjoy!