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Gingerbread Buckwheat Pancakes

Created by: Teri-Ann Carty

Who said healthy and decadent couldn't land in the form of a pancake? Introducing my deliciously vegan and gluten free Gingerbread Buckwheat Pancakes!

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Good morning my fine feathered friends! I am writing to you on the eve of the first weekend of December. I hope you all survived your week and have some scheduled time for rest this weekend.

Decembers are BUSY to say the least but please do make time for you. Perhaps that comes in the form of yoga, a run/walk or maybe you enjoy cooking? Pancakes can be very meditative to make so maybe this will be your weekend stack?

This recipe can feed 3-4 or 2 VERY hungry people. I use a 1/4c ice cream scoop to measure out the batter for perfectly sized pancakes. The buckwheat in the batter makes these cakes denser and therefore more stick to your ribs. They also don’t have very much sugar, 1 DATE SYRUP only to help brown and crisp them up.

I have made several variations of these pancakes so how will you know which ones you will like best? My guess is you have to try them all! Just kidding, start with these ones as they are fluffy, and perfectly sweet and spiced. I added gingerbread spice as it’s the holidays after all!

Give them a go and as always, tag me if you make them!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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a seven pancake stack on a plate with peanut butter, blueberry and granola on top.

Gingerbread Buckwheat Pancakes

Who doesn't love a gluten free pancake that's still fluffy, with whole ingredients and spiced to perfection! Ideal as the base layer to all the extra goodies that can go along with a pancake or deeply desirable on their own. These Vegan Gingerbread Buckwheat Pancakes are sure to be a favorite.

5 from 1 vote

Print Pin Rate

Servings: servings

Author: Teri-Ann Carty

Prep Time: 10

Cook Time: 15

Total Time: 25

Equipment

nonstick skillet
stove

Ingredients

Dry Ingredients

1 cup buckwheat flour
½ cup gluten-free flour blend
1 tbsp baking powder
1 tsp gingerbread spice
½ tsp salt

Wet Ingredients

1½ cups non-dairy milk
2 tbsp olive oil
1 tbsp date syrup or maple syrup
1 flax egg (1 tbsp ground flax + 2 tbsp warm water)
1 tsp vanilla
1 tsp apple cider vinegar

US Customary - Metric

Instructions

Whisk dry ingredients together and set aside.
Whisk ground flax and water together and set aside.
In a large glass measuring cup add milk, vinegar, vanilla, syrup and oil. Whisk to combine and let it sit for 5 minutes.
Preheat a large nonstick skillet over medium-high heat. use coconut oil or nonstick spray to coat the pan. Turn on the oven to 200d and place a pan in the oven to store your pancakes until ready to serve.
Add wet to dry and combine thoroughly. If the mixture is too dry, add a splash of more milk or water.
Use an ice cream scoop to measure out batter. Coat the pan each time with coconut oil or spray to ensure a crispy exterior of the pancakes.
Drizzle with nut butter, maple syrup and add fruit, granola and hemp seeds.

Nutrition

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

Nicol says:

November 9, 2024 at 1:00 am

These were super yummy and I’ve actually made them multiple times! Thanks for the recipe!

Reply
1. Teri-Ann Carty says:
  
  November 11, 2024 at 12:46 pm
  
  Hey Nicol, so happy that you enjoyed these pancakes! Thanks so much for the rating and reivew 🙂
  
  Reply