Table of Contents
Ingredients 1 1 cup ( 120 g) buckwheat flour 2 2 1/2 tsp baking powder 3 1/4 tsp sea salt 4 1 tsp cinnamon 5 3/4 cup + 1-2 tbsp unsweetened almond or cashew milk (see notes, can use water if needed) 6 2 tsp apple cider vinegar or lemon juice 7 1 tsp vanilla extract 8 2 tbsp maple syrup
Drop batter onto the pan in 1/4 cup portions. Flip the pancakes when bubbles appear across each pancake and the sides start to look dry and firm. Flip and cook for a couple more minutes, repeating until you’ve used all the batter. Serve your buckwheat pancakes with maple syrup, banana, blueberries and any other toppings you enjoy!
Stir and add the juice of ½ lemon, about 1 ½ teaspoon of maple syrup/runny honey, some dried mint and sea salt, and salt and pepper to taste. Stir again and add 2-3 tablespoons of nut milk, if not runny enough. Healthy, vegetarian, or vegan buckwheat or kasha recipe with lots of vegetables. Prepare the vegetables. Chop the onions finely.
The buckwheat and the vegetables are cooked separately, which makes the roasted buckwheat recipe a good one for people who are cooking with buckwheat for the first time. By cooking them in separate pots, you can make sure that you do not overcook the groats, while you wait for the veggies to be cooked. Chop the vegetables.
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