Basic Buckwheat Pancakes

I’m a huge fan of customisable breakfasts – the kind that you can add anything to depending on your mood and it goes perfectly – so I love these basic buckwheat pancakes since there’s no prescribed flavour. The pancakes have a very basic makeup of buckwheat flour, flax seeds, nut milk and apple cider vinegar which means the world is your oyster with toppings.  Whether you’re after yummy sweetness from chia jam or chocolate sauce or, if you’re in the mood for something savoury, avocado, lime and a poached egg would work wonderfully. Whatever takes your fancy – these pancakes are perfect for any occasion.

Basic Buckwheat Pancakes

Ingredients

Yields 6-8 small pancakes

  • 1/2 cup buckwheat flour
  • 1 tsp baking powder
  • 1 flax egg (1tbsp ground flax seeds mixed with 3 tbsp water, left in the fridge for at least 30 minutes)
  • 1/2 tsp apple cider vinegar
  • 1/2 cup milk of choice
  • Extra virgin coconut oil for cooking

Method

  1. First, make the flax eggs and leave them to set in the fridge. You can do this as early as the night before when you are planning to make your pancakes.
  2. In a mixing bowl, whisk together the flour and baking powder thoroughly.
  3. In a separate bowl, mix the apple cider vinegar and milk well.
  4. Once you are ready, add the flax egg to the milk mixture and stir again.
  5. Create a well in the middle of the flour mixture and pour the milk mixture in. Mix until combined, but do not over mix. The mixture should look thick, light and fluffy.
  6. Leave the mixture for 10-15 minutes while you heat your pan to a medium heat.
  7. When ready, add a small amount of coconut oil to your pan.
  8. Use a large spoon or ladle to scoop the mixture into the centre of the pan and use the spoon to form a circular pancake shape.
  9. Allow it to cook until bubbles begin to form on the top of your pancake, then use a spatula to flip it over. The pancake should come away easily from the pan and remain in the shaped circle. If it does not, let it cook for a little longer.
  10. Let the pancake cook for another minute or so on the other side, then transfer to a plate.
  11. Cover with foil to preserve the heat while you repeat with the rest of the mixture.
  12. Enjoy with your favourite toppings.

Maxine Ali

2 Comments

  1. Brianna Gage

    March 5, 2015

    Hi lovely! I just made my first batch of vegan buckwheat pancakes this morning and oh my god they were so delicious! I can't wait to try all of your recipes! The only issue I had was that they did not turn out as thick as I always see them in the pictures. I was wondering how you get yours so thick and pretty looking lol…thanks so much!

    • maxineali.9@gmail.com

      March 7, 2015

      Hi Brianna – I'm so glad you enjoyed them!
      To make them a bit thicker, I usually leave the batter to set for about 10 minutes, then when I pour it into the pan it's quite thick so it doesn't spread so far out. Hope that helps!

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