📝 About This Recipe
These dairy-free buckwheat pancakes offer a sophisticated, nutty depth that far surpasses your standard flapjack. Drawing on the rustic traditions of Brittany and Eastern Europe, these cakes are naturally robust in flavor and boast a delightfully tender, lacy texture. Topped with pure grade-A maple syrup, they provide a wholesome, protein-rich breakfast that feels both indulgent and incredibly nourishing.
🥗 Ingredients
Dry Ingredients
- 1 cup Buckwheat flour (light or dark variety depending on preference)
- 1/2 cup All-purpose flour (can substitute with a gluten-free 1-to-1 blend)
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Sea salt (fine grain)
- 1/2 teaspoon Ground cinnamon (optional for warmth)
Wet Ingredients
- 1 1/4 cups Unsweetened almond milk (or oat milk for a creamier texture)
- 1 tablespoon Apple cider vinegar (to create a dairy-free 'buttermilk' reaction)
- 1 large Flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, set for 5 mins)
- 2 tablespoons Pure maple syrup (for the batter)
- 3 tablespoons Coconut oil (melted and slightly cooled)
- 1 teaspoon Vanilla extract (pure extract)
For Serving
- 1/2 cup Pure maple syrup (warmed)
- 1/2 cup Fresh blueberries
- 1/4 cup Toasted walnuts (roughly chopped)
- 2 tablespoons Vegan butter (optional)
👨🍳 Instructions
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1
Prepare your 'buttermilk' by whisking the almond milk and apple cider vinegar together in a small bowl. Let it sit for 5-10 minutes until it slightly curdles.
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2
In a large mixing bowl, sift together the buckwheat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon. Whisk well to ensure there are no lumps.
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3
In a separate medium bowl, combine the prepared flax egg, 'buttermilk' mixture, 2 tablespoons of maple syrup, melted coconut oil, and vanilla extract. Whisk until emulsified.
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4
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined; do not overmix, as a few lumps are perfectly fine for a fluffy texture.
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5
Allow the batter to rest for 10 minutes at room temperature. This allows the buckwheat to hydrate, resulting in a more tender pancake.
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6
Preheat a non-stick griddle or large cast-iron skillet over medium heat. Lightly grease with a small amount of coconut oil or vegan butter.
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7
Ladle about 1/4 cup of batter onto the hot griddle for each pancake, leaving space between them to allow for easy flipping.
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8
Cook for 2-3 minutes. Watch for bubbles to form on the surface and the edges to look dry and matte.
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9
Carefully flip the pancakes with a thin spatula. Cook the second side for another 1-2 minutes until golden brown and cooked through.
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10
Transfer the cooked pancakes to a wire rack set over a baking sheet in a 200°F (95°C) oven to keep warm while you finish the remaining batter.
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11
Repeat the process with the remaining batter, greasing the pan lightly between batches if necessary.
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12
Serve immediately in stacks, topped with a pat of vegan butter, a handful of fresh blueberries, toasted walnuts, and a generous drizzle of warm maple syrup.
💡 Chef's Tips
Don't overmix the batter; over-working the flour will lead to tough, rubbery pancakes rather than fluffy ones. If the batter thickens too much while resting, stir in an extra tablespoon of almond milk to reach a pourable consistency. Use a cast-iron skillet if possible; it provides the most even heat distribution and creates those beautiful crispy edges. To keep pancakes from getting soggy while waiting, use a wire rack in the oven instead of stacking them on a plate. For a gluten-free version, ensure your buckwheat flour is certified GF and use a high-quality GF all-purpose blend.
🍽️ Serving Suggestions
Pair with a hot cup of Earl Grey tea or a dark roast coffee to complement the earthy buckwheat notes. Serve alongside a side of coconut yogurt topped with hemp seeds for extra protein. Add a side of smoky tempeh bacon for a perfect salty-sweet flavor profile. Garnish with a sprig of fresh mint and a dusting of lemon zest for a bright, citrusy finish. Top with sliced bananas and a dollop of almond butter for a more filling, energy-dense meal.