Go Back
Print Recipe

Matteo’s Buckwheat Pancakes

Ingredients

  • 6 oz. approx. 1-1/4 c. buckwheat flour
  • 2 oz. 1/2 c. ground flaxseed (flax meal)
  • 1 tsp. Baking powder
  • 1/2 tsp. Baking soda
  • 1 tsp. Sea salt
  • 1 tsp. Cinnamon
  • 2 eggs at room temperature* (or flax gel for vegan option, see note below)
  • 4 oz. 1/2 c. Melted coconut oil (applesauce also works well as a substitute in this recipe, it will just make your pancakes a bit cakier)
  • 1 tsp. Vanilla extract
  • 1 tsp. Orange extract
  • 8 fl.oz. 1 cup almond or coconut milk, at room temperature*
  • 1 Tbsp. Apple cider vinegar

Instructions

  • Mix milk and Apple cider vinegar and let it sit for a few minutes.
  • Whisk together dry ingredients. In a separate bowl or a large measuring cup, mix wet ingredients together. Then add to dry ingredients and stir until combined. These are fairly thick and hearty pancakes. If you like your pancakes thinner, feel free to add a bit more almond milk or water to the batter.
  • Lightly oil your pancake pan and warm it over medium-high heat. Cook pancakes 3-5 minutes per side, flipping to the second side when you start to see a few bubbles form.
  • Serve with 100% real maple syrup.