Vegan Buckwheat Coconut Pancakes
Prep Time
5-10 MINUTES
Total Time
15-25 MINUTES
Yield: 10 small pancakes
Credit:
From Healthy Little Tummies: Plant-Based Food for the Whole Family by Claire Power
Published by Ryland Peters & Small 2020
Ingredients
- 150 g/1 cup buckwheat flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla essence
- 375 ml/1½ cups coconut milk olive oil or coconut oil spray, for cooking
- fruit and maple syrup or vegan caramel sauce, to top
Directions
- In a mixing bowl, combine the buckwheat flour, baking powder and vanilla essence.
- Add the coconut milk and whisk to combine, taking care to remove any lumps.
- Heat a frying pan/skillet over medium heat, spray the pan with olive oil or coconut oil spray, and pour 60 ml/ ¼ cup of the pancake batter into the hot pan. Leave to cook for a few minutes or until bubbles have formed on the surface then flip and cook the other side for around 1–2 minutes.
- Remove to a plate and keep warm. Repeat with the remaining batter and serve the pancakes with the topping of your choice.
Recipe Note
I love starting our Sundays with a batch of these fluff y wholegrain vegan pancakes. They often make an appearance on special mornings such as birthdays and Mother’s Day breakfast. We love topping them with sliced banana, blueberries, and maple syrup or coconut yogurt.
