I rarely eat pancakes but if I do, I love to have buckwheat pancakes or crepes. If I make them for lunch, I will use a lighter batter to make thinner crepes and I will fill them with something. For breakfast, I prefer to have pancakes, which are thicker. These buckwheat pancakes are easy to make and are very filling. They are made with buckwheat flour, oat flour and tapioca flour. They are vegan so no eggs are used in the recipes. Instead, I’ve used grounded flax seeds, which provide healthy fats and fibers as well.
I’ve used diced bananas to garnish but feel free to use fresh strawberries or any other fruits you like. I just love to have bananas on my pancakes. You could also add candied walnuts or pecans, or anything else you like. I’m Canadian so I grew up with maple syrup, and this is what I love to use on my pancakes. My mom makes her own maple syrup with her maple trees and being in California now, I can say that I miss to have homemade maple syrup. It tastes so different!:)
I hope you enjoy these buckwheat pancakes as much as I did!
- 1 cup buckwheat flour
- ½ cup oat flour
- ½ cup tapioca flour
- 2 tbsp ground flax or chia seeds
- ¼ tsp fine sea salt
- 2½ cup almond milk
- 1 tbsp coconut oil
- ½ tsp vanilla extract
- Diced bananas or your favorite fruits
- Pure maple syrup
- In a large bowl, combine dry ingredients together. Stir.
- Add wet ingredients together, and mix until well combined.
- In a large skillet, heat coconut oil over medium heat.
- Add a scoop of the batter and let it cook for about a minute before flipping it over.
- Do the same process with the rest of the batter.
- Garnish the pancakes with maple syrup and diced bananas.