Fluffiest Vegan Buckwheat Pancakes

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1 tablespoon ground flaxseed
1 cup unsweetened almond or other non-dairy milk
1 teaspoon apple cider vinegar
1 cup buckwheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Ground Saigon Cinnamon
1/4 teaspoon Kosher Flake Sea Salt
1/8 teaspoon Ground Grenada Nutmeg
1/2 cup mashed banana (approx. 1 medium)
3 tablespoons Lakonta granulated Monk fruit sweetener (optional)
1 tablespoon olive oil 


In a small bowl, add flaxseed and 2 1/2 tablespoons water to make an egg substitute; stir. Set aside for 5 minutes.
In a medium bowl, add non-dairy milk and vinegar; stir. Set aside for 5 minutes. 

In a medium bowl, add buckwheat flour, baking powder, baking soda, cinnamon, salt and nutmeg; stir.
To the bowl with the milk and vinegar mixture, add flax egg, mashed banana, granulated monk fruit and oil. Whisk to combine. Slowly pour the wet ingredients into the dry ingredients; stir until just combined. Let the batter sit for 5 minutes. It will become bubbly as it sits. 

On a greased griddle pour 1/4-cup of batter and slightly spread into a circle. Cook for 2 1/2 minutes on each side, until lightly browned. 

Serve with maple syrup, berries, nuts, sliced bananas, granola, cacao nibs or whatever sounds good to you.


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