Start your morning with a stack of these fluffy vegan buckwheat pancakes, flavored up with a hint of cinnamon and drizzled in warm maple syrup! A delicious breakfast main that everyone will love!
- 1 cup unflavored and unsweetened non-dairy milk
- 1 tablespoon ground flax seeds
- 1 tablespoon vegetable oil, plus extra for grilling
- 1 teaspoon vanilla extract
- ½ cup buckwheat flour
- ½ cup spelt flour (Note 1)
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
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Whisk the milk, flax seeds, oil and vanilla together in a small container or bowl. Allow the mixture to sit for 5 minutes.
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While the wet mixture sits, whisk the flours, baking powder, cinnamon and salt together in a medium bowl.
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Pour the milk mixture into the bowl with the dry ingredients and whisk the batter together just until combined.
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Let the batter rest for 10 minutes.
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Lightly oil the bottom of a nonstick skillet or griddle and place it over medium heat.
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Give the oil a couple of minutes to heat up, then pour ¼ cup of batter into skillet. (Note 2)
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Cook the batter until small bubbles form in the middle, about 3-4 minutes. Carefully flip the pancake and cook it for about 2 minutes more on the opposite side.
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Repeat the process until all of the batter is used, adding oil to skillet as needed between cakes.
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Serve with vegan butter, maple syrup, and optionally fresh fruit and a sprinkle of cinnamon.
- All-purpose flour, whole wheat pastry flour, or additional buckwheat flour can be substituted here. Use all buckwheat flour to make your pancakes gluten-free.
- Feel free to cook multiple pancakes at once if you can do so without crowding the cooking surface.
- Add a tablespoon or two of organic granulated sugar if you prefer a sweeter pancake.