Who says you can’t have pancakes without dairy and eggs? This simple buckwheat pancake recipe proves that you can still have a delicious breakfast without these common ingredients. Buckwheat has a nutty, earthy flavor and is a great source of protein, fiber, and vitamins.
Buckwheat Pancakes No Dairy No Eggs
Ingredients:
- 1 cup buckwheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 cup almond milk
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons olive oil
- Coconut oil for cooking
Instructions:
- In a medium bowl, whisk together buckwheat flour, baking powder, baking soda, salt, and cinnamon.
- In a small bowl, whisk together almond milk, maple syrup, vanilla extract, and olive oil.
- Add wet ingredients to dry ingredients and whisk until combined.
- Heat a skillet over medium heat and add a teaspoon of coconut oil. Swirl the pan to coat the bottom.
- Pour 1/4 cup of batter into the pan and cook for 2-3 minutes, until bubbles appear on the surface of the pancake.
- Flip the pancake and cook for 1-2 minutes, until golden brown.
- Transfer the pancake to a plate and repeat with the remaining batter.
- Serve with your favorite toppings and enjoy!
Buckwheat pancakes are a delicious breakfast option that’s free of dairy and eggs! They’re easy to make, and you can customize them with your favorite toppings. Try adding fresh fruit, nut butter, or a drizzle of maple syrup. Enjoy!
