These old fashioned Buckwheat Pancakes are sure to stir up fond memories of grandma making pancakes. A fabulous Whole Food Plant Based recipe. Oil free, sugar free, no highly processed ingredients, and gluten free.
- 1 ¼ cup unsweetened plain almond milk (or other plant milk)
- 1 teaspoon apple cider vinegar
- 1 ¼ cup buckwheat flour
- 2 Tablespoons maple sugar (dehydrated maple syrup)
- 1 teaspoon baking soda
- 1 ¼ teaspoon baking powder
- Pinch of sea salt
- 1 Tablespoon organic, unsweetened almond butter (plus more*)
- 1 teaspoon vanilla
- In a small bowl, combine 1 ¼ cups unsweetened almond milk with 1 teaspoon apple cider vinegar, stir well to incorporate, set aside.
- Combine the dry ingredient in a small bowl, stir to incorporate. Set aside.
- Combine all the wet ingredients with the dry ingredients, and all the remaining ingredients and whisk to remove lumps.
- Heat a nonstick skillet over medium heat. (If using an electric griddle, heat to 375 F degrees.)
- Take a small, folded square paper towel and dip it into a small amount of almond butter, then wipe the entire skillet with the almond buttered paper towel. Be careful as the skillet will be hot. This will help keep the pancakes from sticking. Using a ¼ cup measure, scoop up the batter and drop it into the center of the skillet. Tilt the pan in a circular motion if the batter does not spread out evenly.
- Cook the pancake for two or three minutes until small bubbles form on the surface. Watch the edges of the pancake to ensure they are firming up. Use a very thin edged spatula and loosen the edges of the pancake all the way around until it moves easily in the skillet, then slide the spatula under the pancake and flip it over and cook for an additional one to two minutes.
- Place cooked pancakes onto a parchment paper lined baking sheet and place in a warm 200 F oven until all the pancakes are done.
- Remove any crumbs and clean the skillet by wiping it out with almond butter before starting a new pancake. Repeat the process with the remaining batter.
- Serve pancakes with warmed organic maple syrup.
*Almond Butter: Pancakes typically require some type of oil to prevent sticking. Since all oils are excluded from the WFPB diet, we have found that a small wipe of almond butter can help reduce sticking.
*Thin Edged Spatula: Using a thin edged spatula really helps ensure that the pancakes can be flipped properly. Wait until you see bubbles forming on the surface of the pancake and the most important part is waiting until the edges are firm. If you try to slide the spatula under the edge of a pancake and the batter is still gooey and sticks to the spatula, it is not ready to flip yet. Wait until you can slide the spatula under the edge and the pancake edge stays firm. Then go around the entire circumference of the pancake with the spatula loosening the edges before sliding the spatula completely under the pancake to flip. Clean the edge of the spatula between pancakes to remove crumbs.
*Nonstick Skillet: Finding a really, great nonstick skillet is a must when making pancakes. We use a copper lined Gotham steel skillet (or similar nonstick skillet) does the trick.