Dairy-Free, Gluten-Free Buckwheat Pancakes

Name: Dairy-Free, Gluten-Free Buckwheat Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 cups organic buckwheat flour; 1/2 cup gluten-free all-purpose flour; 2 teaspoons baking soda; 1/8 teaspoon ground cinnamon, optional; 1 teaspoon salt; 2 cups coconut milk, or almond milk, soy milk, or another dairy-free milk of your choosing; 2 large eggs, lightly beaten; 2 tablespoons maple syrup, plus more for serving; 2 tablespoons extra-virgin olive oil, cold-pressed if available; 1/2 teaspoon pure vanilla extract; 1 to 2 tablespoons virgin coconut oil, for cooking and serving

A simple and quick preparation yields delicious dairy-free and gluten-free buckwheat pancakes.

⭐ 4.3 (52 reviews) Prep: 10 minCook: 10 minTotal: 20 minYields: 4 servings

Category Tags:

Breakfast Brunch Bread Cake

Cuisine Tags:

American

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Instructions

Combine buckwheat flour, gluten-free flour, baking soda, cinnamon (if using), and salt in a large bowl.
In a separate bowl, whisk coconut milk, eggs, maple syrup, olive oil, and vanilla extract.
Add wet ingredients to dry; stir until mostly smooth. Let the batter rest for 10-15 minutes.
Grease a skillet with coconut oil and heat over medium.
Add batter, 1/4 cup at a time, to the hot skillet. Cook each side for 1-2 minutes until lightly browned, flipping when bubbles appear.
Keep cooked pancakes warm under a towel while finishing the remaining batter.
Serve immediately with coconut oil and maple syrup.

Nutritional Info (per serving)

Calories: 502 kcal

Carbohydrate: 52 g

Cholesterol: 93 mg

Fiber: 5 g

Protein: 12 g

Saturated Fat: 18 g

Sodium: 1207 mg

Sugar: 7 g

Fat: 29 g

Unsaturated Fat: 0 g