Vegan Gluten-Free Buckwheat Pancakes

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Although these pancakes don’t have any eggs, wheat flour, or dairy milk, they are still fluffy and delicious.  So whether you eat a vegan diet, a gluten free diet or neither, you will likely enjoy these vegan and gluten free pancakes made with buckwheat flour, millet flour, ground flaxseed and almond milk.

Saturday or Sunday morning are great days to make delicious healthy pancakes while relaxing with friends and family.  This is how I spent yesterday and it was quite enjoyable. Nothing like a serious breakfast to sustain me through an afternoon of golf on a really hot and humid day.

That doesn’t mean you can’t make these during the week. Especially if you are making them for yourself. One large pancake like this with some fruit is quite filing and only takes a few minutes to cook. You can always make the batter ahead of time and simply cook the pancake in the morning before work.

No need to always settle for the typical toast or cereal during the week that so many people eat on a daily basis. If you really are short on time in the morning I highly suggest incorporating green smoothies into your daily routine. They can be prepared in a matter of minutes, taste great and are loaded with nutrients.  Watch this video I made showing you how to make a green smoothie. (recipe included)

This was the first time I used millet flour in pancakes and I was very pleased with the result. I hope you give them a try and that you like them. I know a lot of you out there are always looking for gluten free recipes. I promise you are not sacrificing anything by eating these pancakes. Maybe that has something to do with the fact that maple syrup is so good. Seriously though, give these healthy pancakes a try and let me know what you think.

Vegan Gluten-Free Buckwheat Pancakes

Ingredients

1 cup buckwheat flour
1/2 cup millet flour
1/4 cup ground flaxseed
2 teaspoons baking powder
1/8 cup coconut sweetener (optional) (or other natural sweetener)
pinch of sea salt
2 cups almond milk (or other non-dairy milk)
1/4 cup of water
2 teaspoons vanilla
Coconut oil for cooking

Instructions

Heat a large non stick pan on medium heat.
Drop a little bit of coconut oil in the pan.
Pour as much pancake batter in as you like. You can make a few big pancakes or more small ones. Spread the batter out in the pan a little by tipping the pan.
Cook for 4-5 minutes until you start to see little holes in the pancake.
Flip and cook for 2-3 minutes of the other side.

Remove from pan and keep warm until all your pancakes are ready to eat.

Serve with fresh fruit and maple syrup on top.

Serves 2-3 people

Makes 4 large pancakes.

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