Thick, fluffy, delicious and nutritious, make it a good morning with these vegan buttermilk buckwheat pancakes!
Buttermilk: In a measuring cup, add milk and lemon juice, let set for 10 minutes.
Preheat griddle to manufacturers setting for pancakes. Once hot add 1 tablespoon or so of coconut oil and spread to coat griddle.
Mix: In a medium sized mixing bowl, add flour, sugar, baking powder, cinnamon and salt, mix well. Add in vegan buttermilk and mix to combine. These are thicker pancakes, for thinner pancakes, add up to 1/4 cup more milk to the batter.
Pour and cook: Using a 1/4 cup measuring cup, scoop up batter and place on griddle. Once the top forms bubbles and sides look a little leathery, about 2 – 3 minutes, flip and cook the other side for 2 -3 minutes.
Serve with berries of choice and pure maple syrup. You may even like to top with this Blueberry Compote (it’s really easy to make and delicious!).
Makes 8 pancakes. Serves 2 generously or 4 smaller plates.
Add in 2 teaspoons of vanilla extract if you like. Any amount less than that won’t be very noticeable.