These might be the fluffiest and most delicious pancakes you have ever made. The best part is that they are gluten-free AND dairy-free. Made with almond milk and buckwheat flour, they are not just delicious, but also nutritious!
Combine all dry ingredients in a large mixing bowl.
Beat the eggs with almond milk, olive oil, vanilla extract and maple syrup (if using) in another bowl.
Add the egg-milk mixture to the bowl with the dry ingredients and whisk until everything is well combined.
Heat a large non-stick frying pan over medium heat. Add a little bit of olive oil.
Using a tablespoon, add batter into the frying pan.
Cook the pancakes on low-medium heat for a couple of minutes, until you see little bubbles start to form.
Using a spatula, flip the pancakes to the other side and cook for another minute until the pancakes are nice and golden.
Repeat with the remaining batter.
Notes
Did you know you can make buckwheat flour yourself? Take 100g of raw buckwheat groats and add them to a blender. Blitz until a fine, powdery flour is achieved.