Buckwheat Buttermilk Pancakes (GF/Vegan)

Buckwheat Buttermilk Pancakes (GF/Vegan)

vegan ~ gluten-free ~ dairy-free

Buckwheat Buttermilk Pancakes (GF/Vegan)! These pancakes are delicious, and they are gluten-free. My original version of this recipe is SO GOOD, just the way it is. For that recipe, I used lighter buckwheat flour, made from hulled buckwheat, which has a more subtle taste. The color of the lighter buckwheat is caused because the hull has been removed. Also, due to the more subtle taste, there was no added sugar in my original version. My original Buckwheat Buttermilk Pancake recipe is found here! As I mentioned in my original recipe, despite having ‘wheat’ in the name. Buckwheat is not a grain although it sounds like it. It is actually considered a pseudocereal. For example, like quinoa or amaranth. Buckwheat is actually a fruit seed related to rhubarb. For example, the seeds can be eaten as a cereal or ground up into flour, which is used here in this recipe.

I used darker buckwheat which is made from unhulled buckwheat flour. The color is darker, and this version also has more fiber because the hull has not been removed. I added a tablespoon of sugar, which is optional. Also, you can use another plant milk if you wish. However, I used soymilk in this updated version because that is what I had on-hand. Buckwheat is a rich source of fiber. It is also a good source of protein, riboflavin, niacin and minerals like copper, magnesium and zinc. This is great for your immune system. Enjoy!

Buckwheat Buttermilk Pancakes (GF/Vegan)!

Makes: 10 pancakes
Total Time: 20 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

Ingredients:

1 1/2 Cup Soymilk
1 Tbsp Apple cider vinegar
1 1/3 Cup Buckwheat Flour
1 Tbsp Flax Meal (Ground Flax Seeds)
1/2 Tbsp Pure Vanilla Extract
1/2 Tsp Salt
Up to 1 Tbsp Sugar, optional
1 Tsp Baking powder
2 Tbsp Coconut Oil, plus additional for pan/cooking

Directions:

-In a small cup or bowl, stir apple cider vinegar into soymilk to create the buttermilk. Let this stand while you blend your remaining ingredients.

-In a medium to large mixing bowl, whisk together the buckwheat flour, ground flax seeds, salt, baking powder, and sugar to incorporate the dry ingredients.

-Cut in coconut oil to dry mixture. You can use your hands if the coconut oil is solid (chunks are okay). Or you can mix it in with the whisk if it is liquid as mine was.

-Next, add the buttermilk (soymilk/apple cider vinegar) mixture to dry ingredients plus vanilla extract and whisk together.

-Lightly oil frying pan or griddle with some additional coconut oil over medium heat.

-Using a quarter cup-measuring cup, scoop batter and pour into frying pan. (Depending on pan size I’ll make two or three at a time.)

-Like any other pancake, watch for the top of the pancake batter to bubble. Then you should be ready to flip. Cook until lightly browned.

-Serve with your favorite topping – fresh fruit, maple syrup or eat them plain.

-Enjoy!

Check out this recipe for another vegan pancake recipe. It really is the best! – Vegan Pancakes – The Best!