Just in time for Pancake Day (25th Feb this year!) I have this awesome buckwheat pancake recipe to share with you! Fluffy, delicious and with extra plant-based goodness, these pink pancakes are gluten free, dairy free, sugar free and vegan! Yay!
The added awesomeness of pink is brought to you by beetroot (yes, once again, but the kids are eating it and I’m rolling with it, check out my Pink Hot Chocolate too if you missed it!) and I’m lazily using juice again, so there’s no need to go blending or grating actual beetroot and end up looking like you’ve murdered several Clangers!
Buckwheat flour is naturally gluten free and it’s a good idea to vary the types of flour you use in your baking to vary the nutrients you consume (remember our guts just love good plant variety!) so even if you’re not gluten intolerant it’s still a good idea to try it out. Buckwheat might not be a flour that you usually bake with, but it is great for pancakes!
The recipe doesn’t contain any refined sugar, just delicious coconut sugar, but they’re not super sweet. These pancakes are delightful drizzled in some Sweet Freedom syrup (they have so many flavours and are plant based!), agave nectar or maple syrup. Pimp them with even more planty goodness by chucking some fruit at them and why not add a cheeky squirt of vegan spray cream? I buy the Food Heaven stuff from Tesco. Homemade chocolate spread is another winning topping with these since beetroot goes especially well with chocolate.
The milk I’ve used is my homemade oat milk, but any creamy plant-based milk like Oatly Barista or Cashew milk would be a good choice too.
For small fluffy pancakes like these I love using this pan with lots of mini holes, it means I can get a whole ‘stack’ ready for the kids at once without having to find somewhere to keep them warm. (I got mine from Aldi at the weekend, but you can get similar ones on Amazon here and here). I use a ladle to pour the batter into the holes, but you can also get those batter dispenser things or just pour it from a jug carefully.
Pink Buckwheat Pancakes (gluten free, dairy free, soy free, sugar free, vegan) Makes 12ish (depending on size of pan and size of pancake!):
- 150g Buckwheat Flour
- 2 tbsp Chickpea/Gram Flour
- 3 tbsp Coconut Sugar
- 2 tsp Baking Powder
- Pinch of salt
- 200ml Plant-milk
- 50ml Beetroot Juice
- 2 tbsp lemon juice
- few drops vanilla essence
- Whatever toppings you desire
- Basically chuck all the ingredients in a bowl and mix until smooth! The batter is quite thick as these are more the fluffy ‘american style’ pancakes, rather than the thinner crepe-like ones.
- Pour/spoon/ladle your batter in to your pan and cook for a few minutes over a medium heat until you see bubbles coming through, then flip and cook for another minute or so.
- Stack and top with whatever you please!
If, somehow, you make too many… (too many pancakes?!) or you want to make extra, these keep well in the fridge or freezer, just pop them in the toaster to re-heat!
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