The Best Pancakes Ever by @maxlamanna

25 min

10 servings

🌾

150 g

Buckwheat flour

🌾

100 g

Gluten-free plain flour

🥛

360 ml

Non-dairy milk

🍎

15 ml

Apple cider vinegar

🫗

5 ml

Neutral oil

🍬

13 g

Caster sugar

🫙

8 g

Baking powder

🫙

3.5 g

Baking soda

🧂

3 g

Salt

🌱

12 g

Chia seeds

  1. Pour
    • non-dairy milk
    • apple cider vinegar

    Pour 360 ml non-dairy milk into a mixing bowl, then stir in 15 ml apple cider vinegar.

  2. Set
    • Non-dairy milk

    Set the non-dairy milk mixture aside for 10 minutes to form vegan buttermilk.

  3. Add
    • buckwheat flour
    • caster sugar
    • Salt

    Add 150 g buckwheat flour, 100 g gluten-free plain flour, 12.5 g caster sugar, 8 g baking powder, 3.5 g baking soda, and 3 g salt to a large mixing bowl.

  4. Whisk
    • chia seeds
    • Buckwheat flour
    • Caster sugar

    Whisk the dry ingredients until evenly combined, then mix in 12 g chia seeds if using.

  5. Pour
    • non-dairy milk
    • apple cider vinegar
    • buckwheat flour

    Pour the vegan buttermilk into the dry ingredients, then stir just until no dry flour remains.

  6. Heat
    • neutral oil

    Heat a frying pan over medium heat, then lightly coat it with 5 ml neutral oil.

  7. Ladle

    Ladle about 60 ml batter into the hot frying pan, then cook for 2 minutes until bubbles form on top.

  8. Flip

    Flip the pancake with a spatula, then cook for 2 minutes until golden and cooked through.

  9. Serve

    Repeat with the remaining batter, then serve the 10 pancakes warm with preferred toppings.

The Best Pancakes Ever by @maxlamanna

25 min

10 servings

🌾

150 g

Buckwheat flour

🌾

100 g

Gluten-free plain flour

🥛

360 ml

Non-dairy milk

🍎

15 ml

Apple cider vinegar

🫗

5 ml

Neutral oil

🍬

13 g

Caster sugar

🫙

8 g

Baking powder

🫙

3.5 g

Baking soda

🧂

3 g

Salt

🌱

12 g

Chia seeds

Preparation Steps

  1. Step 1/9

    Pour 360 ml non-dairy milk into a mixing bowl, then stir in 15 ml apple cider vinegar.

    🥛non-dairy milk
    🍎apple cider vinegar
    🥣mixing bowl
    🥛measuring jug
    🥄whisk

  2. Step 2/9

    Set the non-dairy milk mixture aside for 10 minutes to form vegan buttermilk.

    🥣mixing bowl

  3. Step 3/9

    Add 150 g buckwheat flour, 100 g gluten-free plain flour, 12.5 g caster sugar, 8 g baking powder, 3.5 g baking soda, and 3 g salt to a large mixing bowl.

    🌾buckwheat flour
    🌾gluten-free plain flour
    🍬caster sugar
    🫙baking powder
    🫙baking soda
    🧂salt
    🥣mixing bowl
    ⚖️kitchen scale
    🥄measuring spoons

  4. Step 4/9

    Whisk the dry ingredients until evenly combined, then mix in 12 g chia seeds if using.

    🌱chia seeds
    🥣mixing bowl
    🥄whisk

  5. Step 5/9

    Pour the vegan buttermilk into the dry ingredients, then stir just until no dry flour remains.

    🥛non-dairy milk
    🍎apple cider vinegar
    🌾buckwheat flour
    🌾gluten-free plain flour
    🥣mixing bowl
    🥄whisk

  6. Step 6/9

    Heat a frying pan over medium heat, then lightly coat it with 5 ml neutral oil.

    🫗neutral oil
    🍳frying pan
    🥄measuring spoons

  7. Step 7/9

    Ladle about 60 ml batter into the hot frying pan, then cook for 2 minutes until bubbles form on top.

    🍳frying pan
    🥄ladle

  8. Step 8/9

    Flip the pancake with a spatula, then cook for 2 minutes until golden and cooked through.

    🍳frying pan
    🥄spatula

  9. Step 9/9

    Repeat with the remaining batter, then serve the 10 pancakes warm with preferred toppings.

    🍳frying pan
    🥄ladle
    🥄spatula

Composition

Ingredients

Types

Cereals, Plant-based dairy alternatives, Condiments, Oils, Sweeteners, Leavening agents, Seasonings, Seeds

Ingredients

Buckwheat flour, Gluten-free plain flour, Non-dairy milk, Apple cider vinegar, Neutral oil, Caster sugar, Baking powder, Baking soda, Salt, Chia seeds

Notes

Buckwheat flour (substitute for plain flour), Gluten-free plain flour (substitute for plain flour), Non-dairy milk (oat or soy milk preferred), Apple cider vinegar (or lemon juice), Chia seeds (optional)

Allergens

Soy, Sulfites

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free

Calories

138 kcal

Macro nutrients

Protein: 3.4g, Carbohydrates: 24.2g, Sugars: 2.2g, Dietary fiber: 2.3g, Fat: 3.1g, Saturated fat: 0.4g

Nutritional Information

Minerals

Calcium: 78mg, Iron: 1.3mg, Magnesium: 42mg, Potassium: 115mg, Sodium: 235mg

Vitamins

Vitamin B1: 0.1mg, Vitamin B3: 1.1mg, Folate: 18mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

10 minutes

Overall

25 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

mixing bowl, whisk, measuring jug, measuring spoons, kitchen scale, ladle, spatula, frying pan

Appliances

Stove

Type

Type

Type Of Dish

Breakfast, Dessert, Snack

Occasions

Breakfast, Brunch, Pancake Day, Weekend

Origin

Source

Platform

instagram

Original Creator

@maxlamanna

Origin

Cuisine

American

Geographic

to inform

Various

Aspect

Texture

Fluffy, Soft, Tender, Light

Flavors

Mild, Slightly sweet, Nutty, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave in a warm room), fridge : 3 days (Cool completely before storing,Store in an airtight container,Reheat in a frying pan or toaster), freezer : 2 months (Cool completely before freezing,Separate pancakes with parchment paper,Store in a freezer-safe airtight container)