Pancakes are the perfect breakfast and brunch food, and these gluten/dairy free ones are incredibly easy to make and so delicious!
MAKES 12 PANCAKES
TAKES 30 MINUTES
For the Buckwheat Pancakes
120g gluten-free buckwheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon maple syrup
1/4 teaspoon sea salt
375ml of your preferred nut milk, plus 1 - 2 tablespoons more as needed
1 teaspoon vanilla extract
1 tablespoon melted coconut oil
Lots of extra maple syrup to serve!
For the Vegan Bacon
160 g large flake unsweetened untoasted coconut
1 tbsp melted coconut oil
2 tbsp gluten free soy sauce
1 tsp smoked paprika
1 tbsp maple syrup
1/2 tsp liquid smoke
Pinch sea salt
1/2 tsp black pepper
I made my vegan bacon before my pancakes as it needs a little time to cool! But it’s really up to you how you prepare everything!
Preheat oven to 160 degrees and line a baking sheet with parchment paper.
Add coconut flake, oil, soy sauce, paprika, maple syrup, liquid smoke, sea salt, and black pepper. Toss/stir to thoroughly coat.
Bake at 160 for 10 minutes, then stir and flip pan around. Bake for another 2 minutes, or until coconut bacon is crispy and golden brown.
Watch carefully in the last minutes of cooking and be careful not to burn!
Preheat a pan over medium heat
In a large bowl, combine buckwheat flour, baking powder, baking soda, maple syrup, and sea salt. Beat egg well in a small bowl and then whisk in 1 1/4 cups milk and vanilla.
Fold wet ingredients into the dry, stirring just until combined. Fold in melted coconut oil. Batter should be thin enough to just dribble off the spoon – stir in a few more tablespoons of milk if needed.
Add oil to the hot pan. (The pan should be hot, but not so much so that the oil smokes.)
Pour in your mixture, it’s around 60ml per pancake. Pancakes will cook quickly – 1 - 2 minutes per side; look for the edges to firm up and then flip.
Make sure to slather with plenty of maple syrup - I added some bananas too and they were super tasty!