Buckwheat Pancakes

This buckwheat pancake recipe makes light and fluffy pancakes with a lightly sweet and rich flavor. It's a delicious and hearty breakfast without eggs or dairy.

Prep Time10

Cook Time20

Makes 15 pancakes

Ingredients

2 c unsweetened soy milk
2 tbsp apple cider vinegar
¾ c whole wheat flour
¾ c buckwheat flour
½ c wheat germ
1 tbsp brown sugar
2 tbsp baking powder
½ tsp salt
2 tsp vanilla extract

Instructions

In a small bowl, combine the milk and apple cider vinegar then set aside.
In a medium bowl whisk together the whole wheat flour, buckwheat flour, wheat germ, brown sugar, baking powder, and salt until no lumps remain.
Add the vanilla extract to the milk mixture then pour into the dry ingredients. Whisk until well combined, scraping the sides as necessary.
Heat a cast-iron skillet over medium-low heat and lightly brush with oil (if needed). Using a ⅓-cup pour the batter into the skillet and let cook for 1-2 minutes each side, or until cooked through. Reduce or raise the heat as necessary until all the batter is gone.
Serve with a bit of non-dairy butter and a drizzle of maple syrup, then enjoy!

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