Based on the title, you can see that this pancake batter recipe is basically free of most allergens and dietary restrictions. Except for egg, which I believe could easily be subbed for a flax egg or maybe even applesauce/mashed banana – though I have not tested this! (The top 8 allergens are dairy, egg, wheat, soy, peanuts, tree nuts, fish and shellfish).
I have tried this batter as both pancakes and waffles and in my opinion, buckwheat works better with pancakes. Purely personal preference and nothing scientific about that.
Another note for this batter is that you can make it as sweet (or not) as you wish, by naturally sweetening with Maple Syrup. I have tried both with and without. It definitely tastes sweeter and like a more traditional pancake with more Maple Syrup, but I also like the way it tastes “wholesome” without it. If you are new to “healthy” cooking, I would say add the Maple Syrup to start and slowly phase it out, or else you may find the batter too bland.
Use this super simple recipe as a base, then feel free to get creative with pancakes, waffles, chocolate-y, fruit-y, customize any way you like! Don’t forget to follow me, tag me, and tag #granoladiaries so I can see your recreations!
- 1 egg, lightly beaten
- 1 C Almond milk or other plant-based milk
- 1 Tbsp Coconut Oil
- OPTIONAL: 1 – 2 Tbsp Maple Syrup (if you need something sweeter)
- 1 C Buckwheat flour (see how to make it here)
- 1 tsp baking powder
- 1 – 2 tsp Cinnamon
- Pink Himalayan salt, to taste
- Blueberries, chocolate chips, cacao nibs, pumpkin seeds, raspberries, chopped nuts…
- Combine all wet ingredients in a bowl.
- Add dry ingredients and stir to incorporate.
- Fold in any add-ins.
- Flip pancakes on the pan or make waffles if you have a waffle maker!