Buckwheat Pancakes

Vegan, gluten-free pancakes. For the longest time, I thought this statement was only fiction. I swear. A pancake that meets these requirements is almost impossible. For years, I have tried to make the recipes of my favourite bloggers/chefs, and 9 times out of 10, they wouldn't work out. After years (approx. 3) and pounds of uncooked batter, I have developed a recipe for delicious, fluffy pancakes. Every. Single. Time. And that, my friends, is why the first recipe I bring to you is my pancakes :)

Reading the ingredients will help you understand why they are so delicious. They are incredibly decadent but definitely health~ish. Feel free to adjust the recipe and make it your own! One of my favourite substitutes is wild Ontario blueberries or raspberries in the summer. 

Ingredients (for approx. 12 pancakes)

• 2 tbsp cashew butter (or whatever nut butter you prefer)

• 2 tbsp maple syrup

• 1 tbsp apple cider vinegar

• 1 vanilla pod or 1 tsp of vanilla paste/extract

• 1 cup of almond milk (possibly more; these estimates are rough)

• 1 cup of buckwheat flour

• 1 tsp of cinnamon

• 1 tsp of salt

• 1 tsp of baking powder

• 1 tsp of baking soda

• 1/4 cup chocolate chips (or more)

• 1/4 cup of crushed pecans

• 1 banana, finely chopped

Instructions

1. Mix the cashew butter, maple syrup, apple cider vinegar and vanilla in a large bowl until combined. Then, gradually whisk in the almond milk.

2. Add buckwheat flour, cinnamon, salt, baking soda and baking powder to the bowl with the almond milk mixture and stir together.

3. Gently fold in the mix-ins (whatever floats your boat, time to get creative)

4. Heat a large nonstick skillet over medium heat. Once hot, spoon 1/4 cup of the batter onto the skillet. Cook until bubbles appear on the pancake and the edges appear dry. Flip the pancakes and cook through.

5. Serve immediately with cashew butter, maple syrup, chocolate chips, pecans and banana.