Vegan Buckwheat Pancakes
Perfect for pancake day - or any other day of the year!
- 2 cups buckwheat flour
- 1/2 cup gram flour/chickpea flour
- 1 tsp baking powder
- 1 1/2 cups oat milk I use a barista oat milk, which has a relatively high fat content. If you're using a lower-fat milk alternative, add a tablespoon of oil to the batter
- 1/2 cup water
- 1/2 tsp vanilla omit if making savoury pancakes
- 1 tbsp sugar omit if making savoury pancakes
Mix all your dry ingredients together in a bowl, then add in liquids and whisk until smooth. The mixture will be gloopy, but should be easy to pour - if not, add a little more milk.
Preheat a pancake pan over medium heat. Once it's hot, pour in the batter for your first pancake. It should be about 2/3 of a cup per pancake, I use a soup ladel for this as it seems to be the perfect size!
Bake for about two minutes, or until lots of bubbles have risen to the surface. Then flip and bake until golden brown.
Repeat for all remaining pancakes then serve while still hot!