Butterm*lk Buckwheat Pancakes with Almond Butter Caramel

Name: Butterm*lk Buckwheat Pancakes with Almond Butter Caramel
Yield: Makes 8–10 pancakes
Ingredients: 1 tablespoon chia seeds; ½ teaspoon pure vanilla extract; Fresh fruit of choice, for serving; ½ cup brown rice flour; 1 cup buckwheat flour; 1 tablespoon freshly squeezed lemon juice or apple cider vinegar; 1 medium, ripe banana; 1¼ teaspoons cinnamon; 1 tablespoon baking powder; 1 tablespoon arrowroot starch; ¾ cup unsweetened almond milk or organic soy milk; 1¾ cups unsweetened almond milk or organic soy milk; ¼ teaspoon sea salt; ½ cup well-stirred almond butter; ¼ teaspoon cinnamon; 6 pitted Medjool dates, soaked in hot water for 15–30 minutes

Preparation info

Makes
8–10
pancakes

Difficulty
Easy

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

Pancakes—not just a vehicle for a syrup! These pancakes are nutritiously made with whole-grain buckwheat and brown rice flour, banana, and chia seeds. They’re satisfying and, when served with date-sweetened Almond Butter Caramel, pretty much addictive! The batter is sugar-free, so I suggest adjusting sweetener to taste in the form of fresh fruit or a drizzle of maple syrup once plated.

Ingredients

Breakfast
Vegan
Gluten-free

Ingredients

Method