Vegan Buckwheat Pancakes (Printable Version)
Fluffy vegan pancakes made with buckwheat flour and sourdough starter leftovers. Great for breakfast with tons of topping ideas.
# Ingredients:
01 -
1 teaspoon vanilla essence
02 -
1 tablespoon lemon juice or vinegar (apple cider works great)
03 -
1 tablespoon flaxseed powder
04 -
½ teaspoon sea salt
05 -
¼ cup applesauce
06 -
2 tablespoons maple syrup or natural cane sugar
07 -
2 tablespoons neutral oil (can use refined coconut, grape seed, or avocado oil) and some extra for cooking
08 -
1 ripe banana, cut into slices (for topping)
09 -
Maple syrup for drizzling on top
10 -
1 cup sourdough discard, gluten-free if needed
11 -
1 cup buckwheat flour
12 -
¼ cup gluten-free, all-purpose, or white whole wheat flour
13 -
1 cup dairy-free milk (like soy or any other kind of plant milk you like)
14 -
1 teaspoon baking powder
15 -
½ teaspoon baking soda
# Steps:
01 -
In a large mixing bowl, combine the buckwheat flour, gluten-free flour, sourdough discard, and plant milk. Cover it up and refrigerate overnight.
02 -
Next morning, take the batter out of the fridge and let it warm up a bit on the counter. Sprinkle baking soda, salt, and baking powder over the mixture.
03 -
In another bowl, blend the applesauce, sweetener (maple syrup or sugar), ground flaxseed, vanilla, your chosen oil, and the lemon juice. Pour this into the pancake batter and give it a good stir.
04 -
Heat up your non-stick skillet or griddle on medium. Add a dab of oil. Pour about ¼ cup of batter for each pancake, letting it cook on one side 2–3 minutes before flipping. Cook the other side for another minute.
05 -
Lay banana slices on top and pour some maple syrup to finish. Enjoy them with anything else you love!
# Notes:
01 -
Calorie totals don’t include toppings
02 -
Store leftovers in a sealed container for up to 3 days in the fridge
03 -
Freeze them flat for up to a month
04 -
Pop frozen ones into the toaster to reheat—use the lowest heat