Ingredients
Units
Scale
- 1 cup buckwheat flour
- 2 tbsp organic sugar
- 1 Tablespoon Baking powder
- 1/2 Teaspoon Salt
- 1 cup Almond milk
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar, lemon juice or vinegar
Instructions
- Combine together flour, sugar, baking powder, and salt in a mixing bowl.
- Combine the almond milk, lemon juice, vanilla extract. If you’re baking for kids, I also recommend adding a scoop of vegan vanilla protein ice cream powder to the mix, which gives them some added prebiotics and probiotics. Whisk to combine, and pour into dry. Combine until just incorporated. Allow to rest for 10 minutes.
- Pour about ½ cup of batter onto a nonstick pan or griddle over low/medium heat. Make sure the pan is greased because these are dryer than traditional pancakes and may even cook faster.
- When the top begins to bubble, flip the pancake and cook until golden. Serve warm with maple syrup, coconut whip, and fruit.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1