Buckwheat Pancakes

Dry Ingredients

• 3 cups all-purpose flour
• 1 cup buckwheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1½ teaspoons kosher salt
• 2 tablespoons turbinado sugar

Wet Ingredients

• 2 ripe bananas
• 2½ cups soy milk
• 2 tablespoons vegan butter (melted)

Instructions

1. Mix the Dry Ingredients: In a large mixing bowl whisk together the all-purpose flour, buckwheat flour, baking powder, baking soda, kosher salt, and turbinado sugar.3 cups flour, 1 cup buckwheat flour, 2 tsp baking powder, 1 tsp baking soda, 1½ tsp kosher salt, 2 tbsp turbinado sugar
2. Blend the Wet Ingredients: Add the bananas, soy milk, and melted vegan butter to a blender. Blend until completely smooth.2 ripe bananas, 2½ cups soy milk, 2 tbsp vegan butter
3. Make the Batter: Pour the wet ingredients into the dry ingredients and whisk just until combined. A few small lumps are perfectly fine. Do not overmix.prepared wet ingredients, prepared dry ingredients
4. Cook the Pancakes: Heat a lightly greased griddle or nonstick skillet over medium heat. Pour about ¼ cup of batter for each pancake. Cook until bubbles form across the surface and the edges begin to set. Flip and cook until golden brown.prepared batter
5. Serve: Serve immediately with maple syrup, fresh fruit, toasted walnuts, or vegan butter.