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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
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Servings: 4 servings
Author: Teri-Ann Carty
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

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

Nutrition Facts
Gingerbread Buckwheat Pancakes
Serving Size
 
1 serving
Amount per Serving
Calories
288
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
6
g
Sodium
 
658
mg
29
%
Potassium
 
341
mg
10
%
Carbohydrates
 
41
g
14
%
Fiber
 
6
g
25
%
Sugar
 
7
g
8
%
Protein
 
8
g
16
%
Vitamin A
 
351
IU
7
%
Vitamin C
 
7
mg
8
%
Calcium
 
343
mg
34
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

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