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vegan buckwheat almond flour pancakes

Vegan Buckwheat Almond Flour Pancakes

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Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American-Inspired
Servings 5 medium pancakes
Calories 200 kcal

Equipment

  • cast iron skillet optional
  • nonstick pan optional
  • griddle optional

Ingredients
  

  • 1/2 cup buckwheat flour
  • 1/2 cup almond flour
  • 2 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1 tsp cinnamon
  • 1/2 tsp vanilla powder or substitute 1 tsp vanilla extract
  • 2 tbsp coconut sugar
  • 1 cup water

Flax Egg

  • 1 tbsp ground flaxseeds
  • 2 1/2 tbsp warm water

Instructions
 

Make the Flax Egg

  • Place water in a microwave-safe dish and microwave for 5 seconds or until warm. Add ground flaxseeds and stir. Let this mixture sit while preparing the other ingredients.

Pancake Batter

  • Add all dry ingredients into a mixing bowl and stir until well combined.
  • Add water and the flax egg and whisk until combined, but don't overmix. You want to leave some lumps in the batter.

Cooking

  • Heat a cast iron skillet, non-stick pan, or griddle on medium heat.
  • Add small dollops of pancake batter (1/4 cup for small pancakes, 1/3 cup for medium pancakes). Spread the batter so it makes a circle, but don't spread it too thinly.
  • Flip the pancakes when the edges are cooked and appear dry. (This usually takes about 5 minutes.) Cook for about 2–3 minutes on the other side, as the pancakes will be mostly cooked before flipping
  • Finish with your favorite toppings, like maple syrup, fruit, or slivered almonds!

Notes

Makes about 5  medium pancakes (1/3 cup scoops) or 8 small pancakes (1/4 cup scoops).

Nutrition

Calories: 200kcalCarbohydrates: 19gProtein: 7gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 385mgPotassium: 83mgFiber: 4gSugar: 4gVitamin A: 1IUVitamin C: 0.02mgCalcium: 205mgIron: 2mg
Keyword vegan almond flour pancakes, vegan buckwheat pancakes, Vegan pancakes, vegan vuckwheat almond flour pancakes
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