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
- 1 cup gluten-free buckwheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon maple syrup
- 1/4 teaspoon sea salt
- 1 egg
- 1 1/4 cups 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
- 2 cups (160 g) large flake unsweetened coconut (I used toasted)
- Tbsp (15 ml) melted coconut oil
- 2 Tbsp (30 ml) tamari
- tsp smoked paprika
- 1 Tbsp (15 ml) 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, tamari, paprika, maple syrup, liquid smoke, sea salt, and black pepper. Toss/stir to thoroughly coat.
Bake at 160 for 6 minutes, then stir and flip pan around. Bake for another 2 minutes, or until coconut bacon is crispy and golden brown. (change to another 6 minutes if you're using untoasted coconut)
Watch carefully in the last minutes of cooking and be careful not to burn as it can go from brown to burnt very quickly.
Preheat a griddle or skillet 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 skillet, edge heat up just above medium. (The griddle should be hot, but not so much so that the oil smokes.)
Pour 1/4 cup of batter per pancake onto griddle. Pancakes will cook quickly – 1 - 2 minutes per side; look for edges to firm up and then flip. Store cooked pancakes on prepared baking sheet in the oven.
And make sure to slather with plenty of maple syrup - I added some bananas too and they were super tasty!