Pancakes are a hit with my kids anytime of the day, so I have been on the hunt for the perfect vegan and gluten-free pancake recipe for some time now.  I think I have finally found it!

Unlike store-bought pancake mixes, buckwheat mixes are much more healthier while at the same time very moist (and of course vegan and gluten-free). It almost melts in your mouth!

My family loves chocolate so I often add chocolate chips to make it a sweet treat .  I also love an alterantive variation with maple syrup, fresh berries and a dust of powder sugar.  These pancakes are sure to put a smile on anyone who eats them!

Recipe

Prep time:

Servings: N/A

Ingredients:

  • 1 cup gluten-free flour ( I use Bob Hills)
  • 1/4 cup buckwheat flour
  • 2 tsp baking powder
  • 1 tsp cinnamon powder
  • 1 tsp vanilla essence
  • 1 ripe banana mashed
  • 1 tbsp hemp seeds
  • 1 1/4 almond or soy milk
  • 3/4 tbsp maple syrup
  • A "pinch" of salt

Toppings:

  • Fresh berries - strawberries, blueberries, raspberries, and blackberries
  • Chocolate chips
  • Maple syrup
  • Powdered sugar
  • Vegan butter

Directions:

  1. Mix all the dry ingredients in a bowl.
  2. Mash the banana with a fork and keep on the side.
  3. Start adding the wet ingredients to the dry usinga whisk to smooth out any lumps.
  4. Add the mashed banana to the batter and give it a final whisk.
  5. Heat up a non stick pan/griddle on medium heat.
  6. Once the pan gets hot, put a little vegan butter into the pan and pour some batter on top.
  7. Sprinkle chocolate chips on the pancake and let it cook 2-3 mins. on each side until it cooks and browns on both sides.
  8. I usually put a little vegan butter on my pancake as it comes off the heat. Sprinkle some powdered sugar on top and garnish with seasonal fresh berries.
  9. Bon Appetit!