Buckwheat Pancakes
Yield 12 pancakes
Free of: gluten and top 9 allergens.
Ingredients
6 tablespoons water
2 tablespoons flaxseed meal
1 cup buckwheat flour
1 cup gluten-free all-purpose flour
1/2 tsp xanthan gum (omit if using a flour blend with xanthan)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1-3/4 cups alternative milk, such as plain gluten-free oat milk or unsweetened hemp milk
1/4 cup molasses
4 tbsp vegan butter, melted and cooled to room temperature, such as Earth Balance Soy Free Buttery Sticks
Assorted toppings, such as pure maple syrup, bananas, blueberries, cooked apples, peaches, and unsweetened applesauce.
Instructions
- Preheat a skillet or cast iron pan over medium heat.
- In a medium bowl, make the flax eggs by whisking together water and flaxseed meal. Set aside for 5 minutes.
- In a large bowl, whisk together buckwheat flour, gluten-free flour, xanthan gum, baking powder, baking soda, and salt. Set aside.
- Return to the flaxseed mixture and whisk vigorously. Add milk, molasses, and vegan butter and whisk to combine.
- Add wet ingredients to dry ingredients and whisk or stir until combined. The batter should be slightly lumpy.
- Lightly grease the skillet and portion 1/4 cup of batter for each pancake. We like to use a blue #16 portion scoop for portioning pancakes. After 2 minutes, when the pancakes are golden brown on the bottom, flip them over and cook for another 2 minutes. Place on a tray and keep warm in an oven heated to 170-200 degrees F. Repeat with remaining pancake batter.
- Serve with pure maple syrup and/or toppings of choice.
Notes
For this recipe, we used Bob's Red Mill Organic Buckwheat Flour and King Arthur's Gluten Free All-Purpose Flour.
Courses Breakfast & Brunch
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/buckwheat-pancakes/