Buckwheat pancakes are fluffy, delicious, taste amazing and best yet they're naturally grain-free, gluten-free, dairy-free and healthy! Top with berries instead of syrup for a heavenly experience. If you love pancakes and still want them to be healthy and wholesome then I have you covered. I hope you and yours love this new recipe. Enjoy!
Buckwheat Pancakes (Vegan & Gluten-Free)
Yield: 10 Pancakes
prep time: 10 Mcook time: 15 Mtotal time: 25 M
Buckwheat pancakes are fluffy, delicious, taste amazing and best yet they're naturally grain-free, gluten-free, dairy-free and healthy! Top with berries instead of syrup for a heavenly experience. Enjoy!
ingredients:
- 1 Cup Buckwheat Flour
- 1/2 Cup Amaranth Flour
- 1 tsp Baking Soda
- 1/2 tsp Sea Salt (or less to taste)
- 2 Cups Almond Milk
- 3 Pitted Dates
- 2 tsp Pure Vanilla Extract
- 1/2 Lemon or Lime - Squeezed
- 2 Cups Berries of choice (+ more if desired)
- Optional: 3 Dates or sweetener to taste
instructions:
How to cook Buckwheat Pancakes (Vegan & Gluten-Free)
- Mix together the dry ingredients in a medium bowl, the buckwheat flour, amaranth flour, baking soda and salt.
- Blend the almond milk and dates together.
- Pour them into the batter, add the vanilla extract and lime or lemon juice. Mix well.
- Heat a nonstick griddle and lightly coat with oil.
- Add 1/4 cup of the batter at a time for each pancake, allow them to settle out naturally.
- Once the pancakes have bubbles, and a couple near the center, flip the pancakes and cook for another minute or two. Serve hot!
- You can keep them stored in the oven on the lowest temperature while you make the rest if you'd like.
- Meanwhile, heat the berries with the dates or adjust to taste with any sweetener. Pour the berries over the pancakes as you would syrup, enjoy!
