Vegan buckwheat blueberry pancakes
Who’s in the mood for a sweet breakfast? Just because you chose a healthy diet, which maybe includes gluten-free meals, doesn’t mean you have to give up every treat. Vegan buckwheat pancakes can still be on your menu. Eat them with nut butter, maple syrup, cocoa, or fruit. My choice is blueberries.
Preparation time: 20 minutes
Servings: 10-12 pancakes
1 cup buckwheat flour
¾ tbsp flaxseed powder
1 ¾ cup unsweetened soy milk
1 pinch of salt
1 tbsp coconut oil, melted
⅙ tsp cinnamon
1-2 tbsp agave syrup, to taste + a little more for serving
1 cup blueberries
grapeseed oil or coconut oil for pancake frying
almond slices for serving
1. Mix buckwheat flour, flaxseed powder, soy milk, coconut oil, salt, cinnamon, and agave syrup. The dough should be liquid, but not watery. If it’s too thin, add more buckwheat flour, and if it’s too thick, add more soy milk.
2. Pour a little bit of grapeseed or coconut oil into a pan, and leave to warm up.
3. Spread evenly ¼ cup of dough into a pan. Leave to fry until bubbles appear, and the edges become dry. Carefully turn the pancake over and bake for another 2-3 minutes on the other side.
4. Bake the pancakes as long as you have the dough.
5. Serve the pancakes with blueberries, pour over agave syrup, decorate with almond slices, and enjoy.