“Churro” Pancakes

(can be vegan, gluten free)

This pancake recipe, I dare say, is my new favourite! They’re crispy on the outside, fluffy on the inside, and taste and smell like churros. What more could you ask for in a pancake? Plus, they are vegan and gluten free! I have also made them with all-purpose flour instead of the buckwheat, almond, and tapioca (see notes at the bottom), and they are just as amazing. There are options for everyone with this one!

Ingredients

• 1/2 cup buckwheat flour*
• 1/2 cup almond flour*
• 1 tbsp ground flax**
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp tapioca starch*
• 1/4 tsp salt
• 1/2 cup + 2 tbsp plant milk
• 1 tbsp oil (coconut, olive, avocado)
• 2 tbsp maple syrup
• 1/2 tsp vanilla

Directions

1. In a large bowl, mix the dry ingredients together (buckwheat flour, almond flour, ground flax, baking powder, cinnamon, tapioca starch, salt).
2. Then, gently mix in the wet (milk, coconut oil, maple syrup, vanilla).
3. Grease a pan (I highly recommend with butter, margarine, or vegan butter for that extra crispiness!) and form pancakes, flipping once golden brown and crispy.
4. Top with maple syrup and whatever you like!

Notes

*You can replace the flours (buckwheat, almond, and tapioca starch) with 1/2 cup all-purpose flour.

**You can replace the flax seed with 1 whole egg or 3 tbsp egg whites. If you are doing this and also replacing the flours, use 1 cup of all-purpose flour instead of the 1/2 cup recommended above.