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Buckwheat Strawberry Pancakes

Much better than pancake mix from a box. Sweet, delicious, and fluffy. Best of all, it's gluten free, dairy free, and vegan! 

Course Breakfast
Keyword breakfast pancakes, buckwheat, butter, gluten free, maple syrup, pancake, strawberries
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 10 pancakes

Ingredients

  • 1 cup buckwheat flour gluten free flour, check packaging
  • 2 tbsp cornstarch
  • 1 tbsp baking powder
  • 1 tbsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon
  • 1 cup almond milk
  • 1 Flax “egg” (made by mixing 1 tbsp flax meal with 3 tsp hot water)
  • 1 mashed banana
  • 2 tbsp oil avocado oil is a great option
  • 2 tbsp maple syrup plus additional for serving
  • 1/2 tsp vanilla extract
  • 1 cup cut strawberries can add more strawberries to taste - 1.5 cups

Instructions

  1. Whisk buckwheat flour, cornstarch, baking powder, salt & cinnamon in medium bowl.

  2. Combine milk, egg, melted butter, maple syrup, and vanilla in small bowl. 

  3. Whisk wet ingredients into dry ingredients just until combined then let it stand for 5 minutes. Batter should be fairly thick and elastic (a tiny bit more milk can be added if batter is hard to move around). Fold in strawberries.

  4. Brush additional butter or olive oil onto griddle or non-stick skillet over medium heat. Pour 1/4 cup of batter about 1-2 inches apart on griddle and cook for about 2 minutes each or until golden brown and edges begin to bubble.

  5. Turn over the pancakes and cook until lightly browned. Serve with additional maple syrup and extra fruit!