Pancakes, a Sunday ritual.

Gluten-Free Buckwheat Flax Pancakes

Pancakes have become a Sunday morning ritual in my house. There is nothing better than moving slow in the morning, sipping a matcha latte, and eating fluffy pancakes in your pjs.

These pancakes are made from buckwheat, which is naturally gluten-free and grain-free! Despite its name and appearance, buckwheat is a relative of the rhubarb and sorrel family. Buckwheat is a great source of fiber and is rich in minerals like magnesium and iron. It also offers small amounts of high-quality plant protein.

In the recipe I use a flax egg and almond milk to keep the pancakes plant-based and dairy-free. I don’t add any sugar, but make the pancakes sweet by adding chopped banana to the batter and a little drizzle of maple syrup to finish.

They’re rustic and hearty without being heavy and hands down my favorite breakfast. Try the recipe for your next pancake Sunday and let me know what you think.

Gluten-Free Buckwheat Flax Pancakes

1 1/2 cup almond milk

1 tsp apple cider vinegar

1 Tbsp ground flaxseeds

1 cup buckwheat flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp cinnamon

1/4 tsp cardamom

1/4 tsp Himalayan sea salt

1/4 tsp vanilla extract

Coconut oil, for the pan

In a small bowl or cup, whisk together the almond milk and apple cider vinegar and set aside to sour for 10 minutes. The almond “buttermilk” adds a nice tang to the pancakes and the acid in the ACV also works as a leavening agent with the baking soda to give an extra fluffiness to the pancakes.

In another small bowl, make your flax egg by whisking together the 1 Tbsp ground flaxseeds and 2 1/2 - 3 Tbsp warm water . Allow the mixture to sit for 5 minutes, or until the mixture is gelatinous.

In a large bowl, mix together your dry ingredients - buckwheat flour, baking powder, baking soda, spices and salt. Whisk in the almond “buttermilk'“ and flax mixture. Add the vanilla.

In a large skillet over medium heat, heat about a Tbsp of coconut oil. When the pan is warm, spoon about 1/4 cup of the batter into the pan for each pancake. Cook for 2 -3 minutes, until there are bubbles on the surface and the edges have set. Flip the pancakes and cook 1 -2 minutes longer. Repeat with remaining batter. I like to set the finished pancakes in a warm oven at 180 degrees until all pancakes are made, ensuring warm pancakes for all to enjoy

Serve the pancakes with nut butter, seasonal fruit, jam, maple syrup, coconut yogurt, or any of your favorite toppings.