Strawberry Buckwheat Pancakes 🥞

Name: Strawberry Buckwheat Pancakes
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 3/4 cup buckwheat flour; 1/2 cup all-purpose flour; 1.5 teaspoons baking powder; 1/4 teaspoon salt; 1 cup almond milk; 2 tablespoons vegetable oil; 1 tablespoon maple syrup; 1.5 cups strawberries

Earthy buckwheat pancakes topped with fresh strawberries and maple syrup.

20 min · Comfortable · 300 cal · 6g protein · $1.30/serving · American

Vegan Comfort Food Gluten-Free

20minutes

2servings

300calories

6gprotein

$1.30per serving

Ingredients (serves 2)

3/4 cup buckwheat flour
1/2 cup all-purpose flour
1.5 teaspoons baking powder
1/4 teaspoon salt
1 cup almond milk
2 tablespoons vegetable oil
1 tablespoon maple syrup
1.5 cups strawberries

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Instructions

1
Whisk buckwheat flour, all-purpose flour, baking powder, and salt together.
2
In another bowl, mix almond milk, vegetable oil, and maple syrup.
3
Combine wet and dry ingredients until just mixed.
4
Heat a nonstick skillet over medium-high heat.
5
Pour 1/3 cup batter per pancake and cook until bubbles form on top, about 2 minutes.
6
Flip and cook 1 minute more until golden brown.
7
Serve topped with fresh strawberries and maple syrup.