Vegan Buckwheat Almond Butter Pancakes
These pancakes are hearty, with a delightful nuttiness both from the almond butter and buckwheat flour. Naturally gluten free, simple to make, and filling in the best ways.
Servings: 8 Pancakes
Ingredients
- 1 cup + 2 tbsp. coconut milk
- 1 tsp apple cider vinegar
- 1 flax egg - 1 tbsp. flax meal + 2 ½ tbsp. water
- 2 tbsp almond butter
- 1 cup buckwheat flour
- 1 ½ t. baking powder
- 1 T. chia seeds
- 1 T. hemp seeds
- ½ t. cinnamon
- ½ t. salt
- ¼ t. nutmeg
Instructions
- 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.
- 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.
- Whisk together the wet ingredients before pouring them into the dry ingredients. Stir until just incorporated. Allow the batter to rest for 5 minutes.
- 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.
- Top with your favorite fruits, syrup, yogurt, jam, and enjoy right away!
Notes
***Note: the pancakes become quite dense after they cool. They are best reheated in the microwave, and will become soft and fluffy again.