Vegan Buckwheat Pancakes

Light, Fluffy, Gluten free Vegan Buckwheat Pancakes

Buckwheat pancakes are a hearty and flavorful breakfast option that are both satisfying and nutritious. These pancakes are fulling and rich in protein, fiber and essential vitamins and minerals. The light and fluffy texture is enhanced when accompanied with fresh fruit, maple syrup, honey or whipped cream.

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Ingredients:

• 1 tablespoon ground flaxseed

• 1 cup unsweetened non-dairy milk

• 1 teaspoon white or apple cider vinegar

• 1 cup buckwheat flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 1/8 teaspoon ground nutmeg

• 1 medium banana, mashed (about 1/2 cup)

• 1 tablespoon avocado oil (or other neutral oil like canola)

• Directions

  In a small bowl, add flaxseed and 2 1/2 tablespoons water to make a flax egg; 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 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.

• On a greased griddle or skillet, add 1/4-cup dollops of the batter. Cook for 5 minutes on each side, until lightly

  browned. Repeat until all of the batter is used up.

• Serve with maple syrup, sliced banana, berries and nuts!