Fluffy Buckwheat Pancakes Recipe | Gluten-free & Vegan | Easy Breakfast
If you're looking for a quick, healthy, and delicious breakfast option, these fluffy buckwheat pancakes are a must-try. Made with only a few basic ingredients, including buckwheat flour, milk, baking soda, cinnamon powder, coconut oil, and banana, this recipe takes just 10 minutes from start to finish. Buckwheat flour, a staple in Russian cuisine, is not only gluten-free but also highly nutritious. You can even add nuts, seeds, or dried fruits to the batter for an extra nutritional boost.
To make the pancakes, simply mix the dry ingredients together and then gradually add the wet ingredients. No need for a whisker or any special equipment – just a spoon will do the job. The batter will be slightly sticky and stretchy, which is exactly what you want. Cook the pancakes on a greased pan over low to medium heat until golden brown on both sides. The result? Fluffy, soft, and delicious pancakes that don't require eggs!
Serve these pancakes as is or add some coconut sugar or maple syrup for a touch of sweetness. Enjoy your pancakes and start your day off right!
Ingredients:
- 1 cup buckwheat flour
- 1 cup milk (coconut or almond)
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon powder
- 1 tablespoon melted coconut oil
- 1 banana (or applesauce)
Cooking steps:
- In a bowl, mix the buckwheat flour, baking soda, and cinnamon powder.
- Gradually add the milk, melted coconut oil, and mashed banana. Mix well until smooth and no lumps remain.
- Heat a greased pan over low to medium heat.
- Spoon the batter onto the pan to form pancakes. Cook for a minute or two until golden brown on one side, then flip and cook for another couple of minutes.
- Serve the fluffy buckwheat pancakes as is or with your favorite sweetener.
- Enjoy your delicious and nutritious breakfast!
