Fluffy Vegan & GF Pancakes
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!
- 1 cup buckwheat flour
- 1/2 cup almond flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup apple sauce
- 1 3/4 cup almond milk (unsweetened)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon coconut oil
Sift all the dry ingredients into a medium sized bowl.
Mix all the wet ingredients together except the apple cider vinegar.
Pour the wet ingredients into the dry ingredients and mix.
Heat a non stick pan on medium flame.
Add the apple cider vinegar to the pancake batter and whisk mixture.
Dab a little coconut oil onto the pan and spoon ¼ cup of batter per pancake onto the heated pan.
Once the pancake starts bubbling and drying on the top flip it over for a couple of minutes till golden brown.
♡ Sprinkle some lurve, say a prayer of gratitude, and serve with gratitude ❤️
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!