Who doesn’t love breakfast in bed? On rare occasions—when I’m feeling generous and miraculously manage to pull myself out of bed early (a true feat, given my legendary sleeping skills)—I like to surprise us with a cozy morning treat.
There’s something special about waking up to the aroma of freshly brewed coffee and a thoughtfully prepared breakfast. To inspire you to do the same for your other half, I’ve put together a quick and easy pancake recipe that’s both vegan and gluten-free!
INGREDIENTS
- 1 cup (125 g) buckwheat flour*
- Pinch of salt
- ½ tsp gluten-free baking powder
- ½ tsp baking soda
- 2 tbsp maple syrup
- 1 tbsp lemon or lime juice
- ½ cup full-fat coconut milk + ½ cup water (or 1 cup of any plant milk)
- 1 heaped tbsp smooth almond butter
- 2 tsp oil for frying (I used sunflower oil)
Toppings
- Maple syrup
- Seasonal fruit
- Chopped almonds
METHOD
- In a mixing bowl, whisk together the buckwheat flour, salt, baking powder, and baking soda.
- In a separate bowl, combine the wet ingredients: coconut milk, water, maple syrup, lemon juice, and almond butter. Whisk until smooth, ensuring there are no almond butter lumps.
- Gradually pour the wet mixture into the dry ingredients, stirring until you get a smooth, uniform batter. Adjust the consistency by adding 1-3 tbsp of water if needed—thicker coconut milk may require more water. If you prefer thick pancakes, use less water; for thinner pancakes, add more.
- Heat a frying pan over medium heat and lightly grease it with oil using a silicone pastry brush or an oil spray.
- Pour about 2 tablespoons of batter per pancake into the pan. Cook until small bubbles form and begin to pop—flipping too early may leave the pancakes undercooked.
- Once the bubbles burst, carefully flip the pancakes and cook until golden brown on the other side.
- Keep cooked pancakes warm in the oven while preparing the rest. Serve with your favorite toppings and enjoy!
NOTES
You can make your own buckwheat flour by grinding raw (not toasted!) buckwheat groats in a coffee grinder. Since raw groats are quite soft, even a basic grinder can turn them into fresh flour within seconds.
