Author: Katy’s (

Prep time:  10 mins 
Cook time:  15 mins 
Total time:  25 mins 

Yield: 8-10 pancakes 

Patients often inquire about variety of foods they can eat at breakfast that fall within their dietary restrictions.  As more individuals are avoiding foods containing, dairy, eggs and white flour, finding good, healthy recipes can be a bit challenging at first. These Buckwheat vegan pancakes are quick to pull together and freeze well for busy weekday breakfasts.

        * 2 cups buckwheat flour
        * 2 tsp baking powder
        * 2 cups almond milk
        * ¼ cup unsweetened applesauce
        * 2 teaspoons vanilla extract

        1. In a medium sized mixing bowl, add the dry ingredients and combine with a whisk.
        2. In the same mixing bowl add the wet ingredients and combine with a whisk.
        3. Set a non-stick frying pan to medium heat and spray with cooking spray. Drop
batter onto the pan, using about ¼ cup of batter for each pancake. Flip when the
edges become cooked and bubbles appear on the surface.
        4. Serve immediately, or package between layers of parchment paper in a Ziploc bag
and freeze. To reheat, place a pancake in the toaster or microwave for about 45

Notes & Substitutions
Top with coconut whipped cream, coconut butter, bananas, almond butter, maple syrup