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Fluffy Vegan & GF Pancakes

3.2 from 5 votes
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Prep Time 5 min Cook Time 15 min Total Time 20 mins
Servings: 3

Description

In the Vedic calendar, there is a grain free fast every two weeks. Buckwheat pancakes are often my go-to breakfast or desert on those days! Fun fact, buckwheat sounds like a grain but it is actually a seed! These pancakes are fluffy but also have earthy feel to them because of the buckwheat. The almond flour makes it nutty and a little cakey too! The best thing about pancakes is loading them up with different toppings, i love a mixture of fruity, creamy and sweet. Sometimes that means a seasonal compote, cashew cream and some berries, other times it means a indulgent chocolate sauce, drizzle or cream and some pecans. Go with whatever your body is wanting at the time, you really cant go wrong if you do that! A recent pleasant surprise was popping this batter into a waffle maker and you get crispy light fluffy waffles too!

Ingredients

The dry

The wet

Instructions

  1. Sift all the dry ingredients into a medium sized bowl.

  2. Mix all the wet ingredients together except the apple cider vinegar.

  3. Pour the wet ingredients into the dry ingredients and mix.

  4. Heat a non stick pan on medium flame.

  5. Add the apple cider vinegar to the pancake batter and whisk mixture.

  6. Dab a little coconut oil onto the pan and spoon ¼ cup of batter per pancake onto the heated pan.

  7. Once the pancake starts bubbling and drying on the top flip it over for a couple of minutes till golden brown.

  8. ♡ Sprinkle some lurve, say a prayer of gratitude, and serve with gratitude ❤️

Note

Serving suggestions: Sprinkle with toppings of choice! Try it with my berry compote, almond butter, maple syrup and some toasted walnuts. (My hubby likes it with my sweet cashew cream and a whole lotta maple syrup!)

Substitutions: almond flour can be replaced with extra buckwheat flour. You can use this batter to make waffles too!

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