I often get asked why I don't post more gluten-free recipes, as it's something rather hard to find for someone on a plantbased diet. Most gf recipes contain eggs or flour you can only seem to find in exotic stores that cost you an arm or a leg. To be fair, this part of the baking spectrum isn't my forte, but I'm slowly working my way into creating more gluten-free meals for you gf gals out there.

For these pancakes I used buckwheat flour and buttermilk, as the flour can make baked goods taste a little too dense and the buttermilk gives it a lighter texture. More fluffy, you could say. I spiced them up using allspice, cinnamon and ginger for that classic Christmas taste. They're really easy to whip up and even easier to devour in one go. I hope you're ready for some Christmas-spice pancake action and you've collected your gear to whip up a batch or two of these. Scroll down to find the recipe!

PREP TIME: 15 minutes // SERVINGS: 15 small pancakes // MEAL: breakfast


- 1 cup buckwheat flour
- 1/4 cup cane sugar (unrefined)
- 1/2tsp dried ginger
- 2tsp cinnamon
- 1tsp allspice
- 1,5tsp baking powder

- 1,5 cups soy milk*
- 2tbsp apple cider vinegar


1. In a small bowl, mix together soy milk and apple cider vinegar, then set aside for 5 to 10 minutes to thicken. This will be your buttermilk.
2. In another bowl, combine flour, sugar, baking powder and spices.
3. Add the buttermilk to the dry mixture and combine.
4. Pour 1/4th cup of the batter into a pancake pan on medium heat and bake on one side until the pancake gets bubbly, then flip.
5. Serve hot with maple syrup and nuts or fruit.

*You can't use any other plant milks, as the protein in the soy milk will react with the vinegar and it will thicken, resulting in your buttermilk.

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