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Buckwheat Pancakes

Buckwheat Pancakes
(Serves 2)
Gluten-free! Vegan!

In a large Pyrex measuring cup, combine:

1 cup almond milk
2 tablespoons vegetable oil
2 tablespoons pure maple syrup
1 tablespoon ground flaxseed

In a medium-sized bowl, stir together:

1 cup buckwheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon

Pour wet ingredients into dry and stir to combine. Transfer the batter back to the Pyrex cup for easy pouring.

Heat a skillet over medium to medium-low flame. Grease the skillet with Earth Balance margarine or spray with cooking oil. Pour some batter into the skillet. As the first side cooks, add chocolate chips or fresh blueberries. When bubbles form in the center, flip and cook 30 seconds on the other side. Keep cooked pancakes on a plate in a warm oven until the batch is complete. Serve with more Earth Balance and pure NY maple syrup.

*Stirring 1/4 cup of fruit jam into the batter is also delicious!