Vegan Buckwheat Pancakes

🛒 Ingredients

• #Pancake Batter;
• 150 g buckwheat flour
• 50 g plain all‑purpose flour (or extra buckwheat for fully gluten‑free)
• 2 tbsp coconut sugar or maple syrup.. 2 tsp baking powder
• ½ tsp baking soda.. Pinch of fine sea salt
• 300–320 ml unsweetened plant milk (oat, soy, or almond)
• 1 tbsp apple cider vinegar
• 2 tbsp melted coconut oil or neutral oil, plus extra for cooking
• 1 tsp pure vanilla extract
• #Toppings (all vegan);
• resh berries (blackberries, blueberries).. Coconut whipped cream or vegan yoghurt
• Dark chocolate shavings.. Maple syrup or agave nectar.. Chopped nuts or seeds

👩‍🍳 Instructions

1. 1

   Prep: In a large bowl, whisk together buckwheat flour, plain flour (if using), sugar, baking powder, baking soda, and salt until fully combined.

2. 2

   Mix wet ingredients: Stir apple cider vinegar into the plant milk and let sit for 1 minute — it will curdle slightly, mimicking buttermilk. Add oil and vanilla, then whisk well.

3. 3

   Combine: Pour the wet mixture into the dry ingredients. Stir gently just until no dry flour remains — a few small lumps are fine; do not over‑mix or the pancakes will turn dense. Let the batter rest for 10 minutes to thicken and rise better.

4. 4

   Cook: Heat a non‑stick pan over medium‑low heat with a little oil. Pour ¼ cup of batter per pancake, spreading gently if needed. Cook for 2–3 minutes until bubbles appear across the surface and the edges look set. Flip carefully and cook for another 1–2 minutes until golden and cooked through. Repeat until all batter is used.

5. 5

   Serve: Stack warm pancakes, top generously with coconut cream, fresh berries, chocolate shavings, and a drizzle of maple syrup. Enjoy immediately.