Vegan Buckwheat Pancakes

Instructions:

1. Mix the all-purpose flour, buckwheat flour, sugar, sodium bicarbonate, and then put salt using a whisk.
2. Moreover, add the oil, cinnamon, vanilla, apple cider vinegar, and plant milk and stir.
3. Don’t over-mix; just stir while smooth.
4. Give the batter five minutes to rest.
5. Brush it with cooking spray and warm it on normal heat.
6. For each pancake, then, add around 1/2 cup of batter to the skillet.
7. Make it for 3 to 4 moments when bubbling appears on the pancakes’ surface and their borders begin to firm.
8. Further, pancakes require flipping with a big spatula.
9. Likewise, the pancakes are turned over with a big spatula.
10. Make it well for almost a few more moments.
11. After transferring the pancakes to a platter, then, re-grease the skillet, and proceed with the leftover mixture.

Notes:

Reduce the heat if the outside of your pancakes is burning, but the inside is still oozy. Furthermore, Raise the heat a little if they’re taking far longer. Moreover, you often need to change the temperature of pancakes many times while they are cooking.

Storage information:

Buckwheat pancakes keep well in the pantry for up to three days when stored in a sealed package. Furthermore, reheat them in a 325ºF oven on a sheet pan, in the microwave, or in a toaster microwave.
Moreover, to keep the pancakes wet after reheating in the oven, they suggest covering the pan with foil.

Nutritional facts:

Carbohydrates: 57 g.
Trans fat: 1 g.
Fiber: 4 g.
Calcium: 342 mg.
Fat: 14 g.
Calories: 383 kcal.
Sugar: 16 g.