Miss 14 made a nice stack of these pancakes for me for Mother’s Day breakfast – and I ate way too many of them. I had them with golden syrup and nothing else. In fact, these pancakes taste amazing on their own. They would make a great dessert with a simple scoop of dairy-free ice cream on top.
- Food Processor or Blender
- 1.5 cups buckwheat flour (or gluten-free flour of choice)
- 2 tsp baking powder
- 1 tbsp stevia
- 2 eggs
- 2 tbsp maple syrup
- 1 cup unsweetened almond milk (or dairy-free milk of choice)
- 1 tsp apple cider vinegar
- 1 tsp vanilla
- cinnamon to taste
- Place all ingredients into food processor/blender and process until smooth
- If you don't have a food processor or blender, combine flour, baking powder, stevia & cinnamon in a mixing bowl. Once combined whisk in egg, milk, maple syrup, apple cider vinegar, and vanilla until smooth.
- Heat a non-stick pan on low heat and spray with oil (or add some dairy-free butter, or 1/2 tsp of oil), add 2 tbsp of mixture to the pan and let cook until bubbling (about 1-2 minutes), then flip and let cook until golden (about 30sec).
- Once golden remove from pan, and repeat with the rest of the mixture. re-spraying the pan before each pancake.
- Note:The first pancake will take longer to cook, but then you may need to turn down the heat as the rest of the pancakes will cook very quickly.These pancakes are great topped with dairy-free butter, yogurt, fruit, any of the @panaorganic spreads, peanut butter, jam, etc.They are also Incredible on their own!You can use gluten-free plain flour to replace the buckwheat flour if you don’t have any, or you can combine the two.