Vegan Buckwheat Pancakes

A tasty recipe for indulgent mornings! These vegan buckwheat pancakes are most similar to the old-school boxed ones we all remember. Easy to make and easier to eat!

Course Breakfast

Cuisine American

Keyword brunch, buckwheat flour, mothers day, pancake mold, raspberries

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 182kcal

Author Shelby Stover

Ingredients

1 cup buckwheat flour
¼ cup almond flour
1.5 tablespoons arrowroot powder
1 teaspoon baking powder
1 cup almond milk
1 tablespoon maple syrup plus more for topping
½ cup raspberries

Instructions

Spray a large pan with nonstick spray and turn pan to just above medium heat.
In a large bowl, mix the dry ingredients together well. Ensuring no clumps.
Add in the almond milk and syrup and whisk again thoroughly.
Let the batter sit for 3 minutes so that the arrowroot powder can bind it together.
Mix in the raspberries.
Pour mixture into pan using the egg mold as a guide. Cover and cook for 5-6 minutes until the sides are starting to brown.
Flip the pancakes and finish cooking until heated all the way through (about two more minutes).
Top the pancakes with your favorite syrup or nut butters and enjoy!

Video

Notes

Makes 8 pancakes.
There is light, dark, and sprouted buckwheat flour. For this vegan pancakes recipe, opt for light.
The dark and sprouted versions absorb more liquid and make the texture of the pancakes thick and chewy.
When doubling the batch, make sure you mix well and mix again before each pour.
The arrowroot powder in this buckwheat pancake recipe helps bind the pancakes but it makes it so that the second half of the batter is denser than the first.
If you stir it for the second batch and notice its stickier, add 1-2tbs more almond milk.
Personally, I find that you have to make the batches in separate bowls.
Grab all the ingredients and my favorite brands from my pantry staples

Nutrition