VEGAN BUCKWHEAT GINGERBREAD PANCAKES
These vegan gingerbread pancakes are loosely based off this recipe that I shared waaaay back in the day. I wanted to try my hand at an eggless version and update the pictures too because let's be real, the white balance in those pictures was a little cray cray.
This recipe uses a combo of ground flax and apple cider vinegar to help mimic the leavening and binding properties of the eggs. The result is the most light and fluffy pancakes you could possibly dream of. Seriously, they're kind of perfect.
INGREDIENTS:
- 1 cup buckwheat flour*
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup unsweetened vanilla almond milk
- 1 teaspoon apple cider vinegar
- 1 tablespoon ground flax + 3 tablespoons water
- 1 tablespoon molasses
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil
DIRECTIONS:
- In a measuring cup, combine the almond milk and apple cider vinegar then set aside.
- In a small bowl, combine the ground flax and water, stir and set aside to thicken.
- In a large bowl, add the buckwheat flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. Sift together and set aside.
- Pour the almond milk into the bowl with the dry ingredients. Add the molasses, maple syrup, vanilla extract, ground flax mixture, and coconut oil. Stir to combine. Set aside to sit for 5 minutes while you warm the skillet.
- Lightly grease a skillet and warm over medium-low heat. Pour about 1/4 cup batter for each pancake. Cook for a few minutes until edges appear firm. Flip with a spatula and continue to cook for a few minutes on the opposite side, until cooked through. Serve warm with pure maple syrup and fruit (if desired) and enjoy!
Source:makingthymeforhealth.com
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