Vegan Buckwheat Pancakes
Perfect for pancake day - or any other day of the year!
Servings 3
Equipment
- mixing bowl, whisk, pancake pan
Ingredients
- 2 cups buckwheat flour
- 1/2 cup gram flour/chickpea flour
- 1 tsp baking powder
- 1 1/2 cups oat milk I use a barista oat milk, which has a relatively high fat content. If you're using a lower-fat milk alternative, add a tablespoon of oil to the batter
- 1/2 cup water
- 1/2 tsp vanilla omit if making savoury pancakes
- 1 tbsp sugar omit if making savoury pancakes
Instructions
- Mix all your dry ingredients together in a bowl, then add in liquids and whisk until smooth. The mixture will be gloopy, but should be easy to pour - if not, add a little more milk.
- Preheat a pancake pan over medium heat. Once it's hot, pour in the batter for your first pancake. It should be about 2/3 of a cup per pancake, I use a soup ladel for this as it seems to be the perfect size!
- Bake for about two minutes, or until lots of bubbles have risen to the surface. Then flip and bake until golden brown.
- Repeat for all remaining pancakes then serve while still hot!