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–+ servings
gluten free vanilla vegan buckwheat pancakes on plate with berries
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5 from 2 votes

Vanilla Vegan Buckwheat Pancakes - Egg Free, Gluten Free & Vegan

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 4 people
Author: Sarah Bell

Ingredients

  • 1 1/4 cups buckwheat flour
  • 1/4 cup tapioca flour
  • 1 1/2 tsp baking powder aluminium free
  • 2 tbsp coconut sugar
  • 1 tbsp apple cider vinegar
  • 2 tsp vanilla essence
  • 1 1/2 cups plant based milk drinking coconut, almond milk, cashew milk etc

Instructions

  • In a large mixing bowl, sift the buckwheat flour and tapioca flour. Add coconut sugar and use a whisk to combine.
  • Make a well in the centre of the flour and add the baking powder.
  • Tip the apple cider vinegar on top of the baking powder and allow to fiz. This activates the baking powder.
  • Add the milk and vanilla essence and use a whisk to combine. Be careful not to over mix.
  • Turn frypan to a medium heat and add a small amount of macadamia oil or coconut oil. Begin to cook batches of pancakes by spooning batter into pan, cooking about 3 at a time.
  • When bubbles begin to rise to the surface of the pancakes it is time to flip them over. Use a metal egg flip so that it is easier to flip the pancakes as they may stick a little.
  • Place a clean tea towel onto a plate, transfer the first batch of pancakes to the plate and cover with the tea towel. Repeat this step until all of the pancakes have been cooked.

Notes

If desired, serve with a combination of nut butter of choice, stewed fruits, coconut yoghurt, honey and vegan butter or maple syrup.