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Vegan
Ingredients 0/5
What Makes This Recipe Special
These pancakes are light and airy, making them a perfect start to any morning. They use buckwheat flour, which is naturally gluten-free and full of nutrients. Plus, they have a lovely nutty flavor that pairs well with both sweet and savory toppings.
Tips To Improve This Recipe
- Make sure your batter is smooth but not overmixed to keep the pancakes fluffy.
- Preheat your pan well before adding the batter to get nice golden edges.
- Use a non-stick skillet or a lightly greased griddle to prevent sticking.
- Preheat your pan well before adding the batter to get nice golden edges.
- Use a non-stick skillet or a lightly greased griddle to prevent sticking.
Step 1
In a bowl, combine the gluten-free pancake mix, water, egg, buckwheat flour, and vegetable oil. Stir everything together until the batter is smooth and lump-free. If it feels too thick, add a little more water to thin it out. Let the batter rest for about 15 minutes—that helps make the pancakes nice and fluffy.
Step 2
Heat a lightly oiled griddle or nonstick pan over medium-low heat. Once it’s hot, scoop about 1/4 cup of batter onto the surface. Cook the pancakes for around 2 minutes, until the edges start to look set and the bottoms turn golden brown. Flip them carefully and cook for another minute or so, until the other side is golden too. Serve warm and enjoy!
Best Ways To Serve
Serve them warm with fresh berries, a drizzle of maple syrup, or a dollop of yogurt. For a savory twist, try topping with avocado slices and a sprinkle of herbs. They also pair wonderfully with nut butters or honey.
Storage Advice
Store leftover pancakes in an airtight container in the fridge for up to 2 days. To reheat, warm them gently in a toaster or on a pan to keep their fluffiness. You can also freeze them by separating each pancake with parchment paper and placing them in a freezer bag.
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