· Gluten-free ·

If you know me, you know I love pancakes for breakfast, and it’s taken me awhile to put a pancake recipe on the blog (because I wanted it to be just right!) but this one’s a winner.

These gluten-free buckwheat pancakes are so simple but so delicious, and perfect for the whole family! Vegan and gluten-free, they’re perfectly simple and have no weird additives or a whole bunch of different gluten-free flours. Just buckwheat flour, some spices, and naturally sweetened with maple syrup.

They’re soft and fluffy in the middle, perfectly tasty all on their own and a buckwheat lover’s dream. Put them on your list to make this weekend!

Substitutions:

• Use your choice of plant-based milk if you don’t have almond milk.

Great for:

Serving with caramelized bananas and Chocolate Walnut Butter

Gluten-Free Buckwheat Pancakes

Makes 4 large pancakes

17ml water

5g ground flax seeds

100g buckwheat flour

70ml almond milk

5ml vanilla extract

3g ground cinnamon

1g ground ginger

20ml maple syrup

5g baking powder

1. In a small bowl, add water to ground flax seeds and whisk to combine. Set aside for 10 minutes to thicken.

2. Meanwhile, mix buckwheat flour and almond milk in a medium bowl until fully combined. Then add vanilla extract, cinnamon, ginger, and maple syrup.

3. Add in the flaxseed mixture and mix to combine. Add baking powder and mix again. Preheat a large non-stick pan on medium heat.

4. Add about 1/3 cup of mix to the pan for each pancake. You can cook several at the same time, depending on how big your pan is. Cook for 1 and a half minutes, or until starting to dry on the edges, then flip and cook for another 1 minute on the other side. Remove from pan and repeat with any remaining batter.

5. Serve warm and preferably fresh. Store in an airtight container in the fridge for up to 4 days.