Vegan buckwheat pancakes

Skill Easy
Prep time 15 mins mins
Cook time 5 mins mins
Servings 6

If you have been struggling to find a good gluten free pancake recipe the search is now over. These vegan buckwheat pancakes are ready in just 25 mins and are perfect for breakfast on a rainy morning or even a special dessert. This dairy free pancakes are made with So Good Almond Milk Unsweetened and are gluten free, vegan, refiened sugar free and so tasty! Who said pancakes weren't healthy? The kids will love these and any leftovers make a great lunchbox snack.

Ingredients

3/4 cup buckwheat flour
2 tbs flaxseed meal
1 tsp gluten free baking powder
1 tsp baking soda
1/2 tsp cinnamon
2 bananas, mashed
1 1/2 cup So Good™ Almond Milk Unsweetened
1 tbs olive oil

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Method

Place all dry ingredients in a large bowl.
Combine banana and almond milk and fold into dry ingredients until just combined.
Heat oil in a frypan and using a 1/4 cup measure spoon mixture into pan. Cook on both sides until golden brown. Serves 6

Tips

Serve topped with sliced banana, flaked almonds, coconut shavings and maple syrup and coconut yoghurt
The natural sugars in the bananas sweeten the pancakes, use ripe bananas for the best taste.

Nutritional information

Per Serve
Protein (g)

4.9
Fat (g)

6.5
Saturated Fat (g)

1
Carbohydrate (g)

17
Sugars (g)

5
Dietary Fibre (g)

3.6
Sodium (mg)

285
Potassium (mg)

299
Iron (mg)

1.3
Calcium (mg)

99