Buckwheat Gingerbread Pancakes
If you’re looking for a healthy (gluten-free, grain-free, dairy-free, and vegan) holiday breakfast, these buckwheat gingerbread pancakes are it. Full of classic gingerbread spice and super easy to make, these pancakes are what cozy holiday mornings are made of. Just pour yourself a cup of coffee (or healthy eggnog), curl up with your favorite holiday movie, and dig in.
Despite the name, buckwheat contains no wheat and is gluten-free. It’s actually not even a grain - it’s a seed - making it ideal for gluten-free and grain-free baking. Buckwheat is high in fiber and plant-based protein (with twelve amino acids!) and is easy to digest. Buckwheat also contains many vitamins and minerals, including magnesium (#antistress) and vanadium, which has been shown to help with blood sugar regulation (very needed this time of year).
This recipe called for raw buckwheat groats, easily ground into flour with a coffee grinder or high-speed blender (or try this light buckwheat flour if you don’t wait to grind it yourself). Regular buckwheat flour will technically work, but the earthiness will overpower the warming gingerbread spices.
I created this recipe in collaboration with one of my favorite New England brands, Nectar & Green - pure almond milk, with no weird fillers or gums. While their Spice flavor is perfect for this recipe, any non-dairy milk will work just fine.
Buckwheat Gingerbread Pancakes
1 cup light buckwheat flour (see notes)
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
pinch of sea salt
1 cup Nectar & Green Spice almond milk, plus more if needed (or dairy-free milk of choice)
1 tablespoon pure maple syrup
1 tablespoon creamy almond butter
1 tablespoon freshly squeezed lemon juice
coconut oil for cooking
toppings of choice (like pomegranate seeds, nuts and seeds, coconut flakes, coconut whipped cream, maple syrup, grass-fed butter etc.)
In a mixing bowl, combine the flour, baking powder, baking soda, spices, and big pinch of sea salt.
In another bowl, combine the almond milk, maple syrup, almond butter, and lemon juice. Whisk until smooth.
Pour wet ingredients into dry ingredients and mix until smooth. Add more almond milk, 1 tablespoon at a time, if mixture seems to thick. If you like your pancakes on the thinner side, add more. If you prefer thicker pancakes, add less or none at all.
Heat up a non-stick skillet on the stove and melt a little coconut oil in the pan over medium heat. Ladle two tablespoons of pancake mixture per pancake. Cook until bubbles begin to form on the surface and then flip. Cook until browned on the second side, remove from pan, and repeat with remaining batter, adding a bit more coconut oil to the pan in between batches if needed.
Serve with desired toppings and enjoy!
You can easily make your own light buckwheat flour by blending raw buckwheat groats in a blender or coffee grinder. Or simply purchase this flour. Most store-bought buckwheat flour is toasted, which will yield a much earthier tasting pancake, overpowering the gingerbread flavor.