These vegan buckwheat pancakes are light and fluffy, completely egg-free, and great for freezing. They make an ideal quick breakfast for busy weekdays and are perfect for meal prep! Plus, they’re free from oil and refined sugar.
INGREDIENTS
DRY:
- 1 ½ cups buckwheat flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon
WET:
- 6 tablespoons applesauce
- 1 cup non-dairy milk
- 2 teaspoons vanilla extract
- 2 tablespoons maple syrup (or liquid sweetener of choice)
INSTRUCTIONS
- In a large bowl, whisk together all the dry ingredients.
- Add the wet ingredients to the dry mix and whisk until smooth and free of clumps.
- Heat a large frying pan or griddle. Add oil if needed.
- Scoop the batter onto the pan using a 1/3 cup measuring cup to form even circles.
- Cook for 1-2 minutes, or until bubbles appear on the top of the pancakes.
- Flip the pancakes and cook for an additional 1-2 minutes.
- Repeat the process until all batter is used.
- Serve with fresh fruit, maple syrup, and enjoy!
Notes: Buckwheat flours can vary in texture and color. Some brands include the hull, giving the flour a darker color and stronger flavor. I recommend using light buckwheat flour for a milder taste and lighter color.
