I saw on the Gram that it was National Pancake Day earlier this week. In honor of this holiday, and every other day when you want to dive into a tall stack, I created these vegan buckwheat almond butter pancakes. They are nutty, with subtle hints of cinnamon and nutmeg, and are super easy to throw together.
Buckwheat is one of my favorite flours because it is naturally gluten free, and has a lovely flavor. For these vegan buckwheat almond butter pancakes, it packs just the right punch to bring the pancakes to life, and to keep you full until lunchtime. As far as toppings go, do you. I like fresh berries, honey, maple syrup, a dollop of Greek yogurt, jam, or butter. Basically any and everything!
Vegan Buckwheat Almond Butter Pancakes
Yields 8-10 pancakes
1 cup + 2 T. coconut milk
1 t. apple cider vinegar
1 flax egg – 1 T. flax meal + 2 1/2 T. water
2 T. almond butter
1 cup buckwheat flour
1 1/2 t. baking powder
1 T. chia seeds
1 T. hemp seeds
1/2 t. cinnamon
1/2 t. salt
1/4 t. nutmeg
1. Begin by stirring together the coconut milk and apple cider vinegar. Set aside. In a small bowl, stir together the flax meal and water and set aside as well.
2. In a large mixing bowl, whisk together the dry ingredients. Once the flax egg has rested for about 5 minutes, scoop it into the coconut milk, along with the almond butter.
3. Whisk together the wet ingredients before pouring them into the dry ingredients. Stir until just incorporated. Allow the batter to rest for 5 minutes.
4. Heat your skillet over medium heat. Grease the pan between each pancake. Pour about 1/4 cup of batter per pancake. Flip the pancakes once bubbles form. I found that these pancakes worked better over medium heat vs. medium high heat.
5. Top with your favorite fruits, syrup, yogurt, jam, and enjoy right away!
***Note: the pancakes become quite dense after they cool. They are best reheated in the microwave, and will become soft and fluffy again.