How good is starting the lazy day with a stack of these delicious spelt buckwheat pancakes!? The perfect brunch food, especially with fresh fruit and maple syrup.
I have made a few variations for these vegan pancakes with different kinds of flour and this is the version my family likes the best. The guys enjoy it with maple syrup and stewed apples, I eat my gluten free ones with some soy yogurt and fresh strawberries. These spelt buckwheat pancakes are light and have a great texture.
Ingredients for 2 portions,
- 2/3 cup spelt flour, you can also use my gluten free flour mix for this recipe
- 1/3 cup buckwheat flour
- 1 Tbsp. baking powder
- a pinch of sea salt
- 1 Tbsp. coconut sugar
- 1 Tbsp. melted coconut oil, optional
- 1 cup almond- , tiger nut- or soy milk
- 1 Tbsp. apple cider vinegar
- a good quality non-stick pan or an oil spray
Mix the almond milk and apple cider vinegar and set it to the side for 10 minutes. Mix the dry ingredients, add in the “buttermilk” and the melted coconut oil if using. Don’t over mix, just enough to get it lump free.
Heat up the pan and add about 1/3 cup of the mixture per pancake. Bake it for about 3 minutes until the bubbles stop opening and closing. Flip it and bake for about another 3 minutes until golden brown. Bake on medium heat.
I also freeze these and sometimes pop them in the toaster and eat it with jam ,,,,