Have u used buckwheat flour before? Buckwheat flour is high in protein and fiber and lower in calories, making it a healthier flour than regular white flour. Although the name might fool you, buckwheat is not a wheat. It’s not even related to wheat, it’s related to rhubarb surprisingly enough. I bought buckwheat flour a while back to make buckwheat waffle bowls.
With the leftover buckwheat (I never throw food away) I wanted to make buckwheat pancakes. We all love pancakes and I made several variations on the classical (not so healthy) pancake recipe. I made Protein Chai Pancakes, sweet potato pancakes and oatmeal banana pancakes for example. I even made pancakes with just 2 ingredients and by far the most popular recipe on my blog is my recipe for avocado pancakes.
I guess I made my love for healthy pancakes clear now. Back to buckwheat. Buckwheat flour is gluten free, so I wanted to keep this recipe gluten free as well. As always I don’t use any raffinated sugars, so this recipe is also sugar free. Except if you want to top it with some maple or agave syrup of course. I’m a vegetarian and I try to eat as plantbased as possible. These buckwheat pancakes are completely vegan so no animal products like butter, milk or eggs are used. Extra benefit: this also makes it lactose free!
Are you ready for the recipe of these vegan, gluten free, sugar free, lactose free, healthy buckwheat pancakes?
Ingredients (for 2 portions)
250ml (1 cup) unsweetened almond milk
130 grams (1 cup) buckwheat flour
1 tablespoon flax xeeds
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
Coconut oil for grilling.
Mix all the dry ingredients in a big bowl, add the almond milk and whisk until combined. Heat a bit of olive oil in a skillet and quickly fry the pancakes on both sides. You can keep the ones that are done warm in the oven.