Basic Vegan & Gluten Free Buckwheat Pancakes / by lee tilghman

This was my first attempt at vegan pancakes. I had a sudden craving for pancakes (healthier than your average pancakes of course!) due to the snow and frigid weather we have been having here in NYC. I had seen these sort of pancakes all over my Instagram feed, but was admittedly a little hesitant to try them because of the timely process and ingredient list, which included items I do not normally have on hand.

These were actually quite delicious and easy to make, and I cannot wait to make them again! These would be a fantastic breakfast to make for a friend as well, as they are easy to eat and who doesn't love pancakes? You can also play around with the flavor profiles of the pancakes and the toppings.

For the pancakes (makes 4 medium sized pancakes, enough for one person)

  • 1/2 cup organic buckwheat flour
  • 1 tsp baking powder
  • 1 pinch sea salt
  • 1 tsp cinnamon
  • 1 overripe banana, mashed
  • 2/3 cup walnut milk or any nut milk of your choice
  • 2 flax eggs (1 flax egg= 1 tbsp flax seeds mixed with 3 tbsp of cold water, set in the fridge for 20 minutes)
  • tbsp coconut oil for cooking

Mix dry ingredients first, then add your mashed banana, nut milk, and flax eggs. Mix well. The batter should be thick. 

Cook pancakes for 2-5 minutes on each side over medium heat. Check frequently.

I layered these with sliced organic honey crisp apples and topped them with peanut butter sauce, homemade cherry compote and coconut cream from Trader Joe's.

Peanut Butter Sauce

  • 2 tbsp date sauce
  • 3 tbsp powdered organic peanut butter
  • 4 tbsp walnut milk

Stir until thick & creamy

Cherry Compote

  • 1/2 cup frozen cherries
  • 2 tbsp honey
  • 1/2 cup water

Boil ingredients, let simmer for 20 minutes under low heat, stirring occasionally. 

Eat & enjoy!