Rise and shine with some delicious buckwheat pancakes! This tall stack is full of nutritional benefits and plant-based protein to keep you full and satisfied! Vegan and glue-free, these pancakes can be a part of a healthy lifestyle. I use minimal ingredients in my fluffy pancake recipe to aid in optimum digestion. Make these buckwheat pancakes sweet with the warming blend of spices, fresh banana, and natural sweetener. You can enjoy this healthy, vegan breakfast feast guilt-free and happy!
Vegan I Gluten-Free
Serve: 10 - 15 pancakes
Time: Overnight soaking + 30 minutes
Buckwheat Pancakes
2 cups buckwheat, soaked overnight
1 cup water
2 tbsp. maple syrup or honey
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground clove
1/4 tsp. salt (optional)
Toppings
Banana slices
Chocolate drizzle
Maple syrup or honey
To prepare the pancakes - Rinse your buckwheat. Add your buckwheat to a bowl and cover with 2 -3 inches of water. Let rest overnight, 8 - 10 hours.
Once the buckwheat has soaked, strain and rinse.
Add your soaked buckwheat and the remaining ingredients to a food processor or blender. Mix on medium-high speed until smooth and thick.
Heat a large skillet over medium-high heat. Once the pan is hot add ~1/3 cup of the pancake mixture to the pan. Use the back of a wooden spoon to spread the mixture in a circle or gently rotate the pan in a circular motion for your desired pancake shape.
Let the mixture cook 1 - 3 minutes, until bubbling and the bottom side golden brown. Gently flip the pancake and cook an additional 1 minute.
Work in batches until all the pancake mixture has been used.
Note: you can store the blended buckwheat tortilla ingredients in the fridge 1 - 3 days and use as needed. The mixture will begin to thicken with time but keeps well!
Decorate with your favorite toppings and enjoy warm!
Store leftovers in the fridge 1 - 2 days!
