Dairy-Free and Egg-Free Buckwheat Pancakes with Berries

Instructions

1. 1In a medium bowl, add the 1 cup of buckwheat flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt. Whisk these dry ingredients together until they are evenly combined.
2. 2In a separate small bowl, combine the 1 cup of plant-based milk, 2 tablespoons of maple syrup, and 1 teaspoon of vanilla extract. Stir these wet ingredients together.
3. 3Pour the wet ingredients from the small bowl into the medium bowl with the dry ingredients. Mix with a whisk or spoon until the batter is just combined. A few small lumps are okay; do not overmix.
4. 4Place a non-stick griddle or frying pan over medium heat. Add the 1 tablespoon of plant-based oil to the pan and let it heat up for about 1 minute until it shimmers slightly. The pan should be about 300-325°F (150-160°C).
5. 5For each pancake, pour about 1/4 cup of batter onto the hot, oiled griddle. Cook for 2 to 3 minutes on the first side, until small bubbles start to form on the surface and the edges look set.
6. 6Carefully flip each pancake using a spatula. Cook on the second side for another 2 to 3 minutes, or until both sides are golden brown and the pancake is cooked through.
7. 7Repeat step 5 and 6 with the remaining batter, adding a little more oil to the pan if needed between batches.
8. 8Serve the warm pancakes immediately. Top with the 1 cup of fresh berries.

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