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.
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Servings: 4 servings
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
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
Serving: 1serving | Calories: 288kcal | Carbohydrates: 41g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 658mg | Potassium: 341mg | Fiber: 6g | Sugar: 7g | Vitamin A: 351IU | Vitamin C: 7mg | Calcium: 343mg | Iron: 3mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.