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)
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!
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
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!