Freezer-friendly buckwheat pancakes and waffles make for a deliciously healthy breakfast on the go. They’re perfect to enjoy before work or school to get your day started right!It’s that time of the year again, students are getting ready to head back to school and things are about to get a whole lot busier!

We’ve got you covered with a freezer-friendly pancake and waffle recipe that we promise won’t disappoint. Designed for an on the go lifestyle, these pancakes and waffles can be made in large batches, stored, and frozen. So when hunger strikes, or when you wake up 10 minutes before your first class, you can just pop these in the toaster, and boom! You’ve got a healthy and delicious breakfast in no time at all. Frozen waffles and pancakes we my jammm growing up. They were usually what I had time for in the morning (I always refused my alarm…and my parents lol) and took no time to make. We wanted to create not only a vegan version of that, but a healthier version as well! These are whole grain, gluten-free and deeelicious. We hope these hit the spot for you like they did for us!

The best part about this recipe is that it’s two in one. The same exact batter can be used to make a short stack of flapjacks, or if you’re feeling extra fancy, you can break out the waffle iron and get the party started!

This recipe is in collaboration with our friend Nikki Vegan, who has a blog and YouTube channel focused all around a vegan lifestyle! She’s got you covered with an on-the-go pinwheel lunch for back to school, so make sure you check her recipe out and show her some love 🙂 We want to help you (and ourselves) eat smarter this year, so we hope you love these recipes. We really enjoyed making it to share with y’all 🙂

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Freezer-Friendly Buckwheat Waffles & Pancakes (Vegan & Gluten-free)

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★★★★★

5 from 4 reviews

• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 30 minutes
• Yield: 8 servings

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Description

Freezer-friendly buckwheat pancakes and waffles make for a deliciously healthy breakfast on the go. They’re perfect to enjoy before work or school to get your day started right!

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Ingredients

Wet

• 1 flax egg (1 tablespoon ground flax seed + 3 tablespoons water)
• 1 and 1/2 cups unsweetened almond milk
• 1 tablespoon apple cider vinegar (or lemon juice)
• 2 tablespoon maple syrup (or liquid sweetener of choice)
• 2 tablespoons melted coconut oil
• 1 teaspoon vanilla extract (optional)

Dry

• 1 cup buckwheat flour
• 1 cup whole grain gluten-free oat flour
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon sea salt

To cook:

• Coconut oil spray

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Instructions

1. Prepare a flax egg by mixing together the flaxseed meal and water in a small bowl. Set it aside to thicken or 10-15 minutes. 
2. In the meantime in a medium bowl, whisk together all of the wet ingredients. Set aside. In a large bowl, whisk together all of the dry ingredients. Pour in the wet ingredients along with the flax egg and whisk together until smooth.
3. To cook into pancakes: Lightly grease a medium skillet over medium heat with coconut oil and heat. Use a ¼ measuring up and scoop the batter into the heated pan. Cook the pancake until an even amount of bubbles develop around the edges, about 2 minutes. Flip and continue on the other side until it is cooked through, about 2-3 more minutes.
4. To cook into waffles: Heat the waffle iron for a few minutes until it is nice and hot. Spray generously with coconut oil and then spread the batter in the waffle maker, beings sure not to get so close to the edge to avoid spillage. Cook according to waffle maker instructions, which should be about 4-5 minutes.
5. To freeze: Cool the pancakes/waffles and place them into freezer safe containers.
6. To prepare: You can warm them up in a regular toaster or pop them into a toaster oven or oven at 4000°F for 3-5 minutes, or until warmed through.
7. Serve with berries and maple syrup.

Notes

• You can replace the maple syrup with any liquid sweetener of choice.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Cuisine: Vegan, Gluten-free

Keywords: Breakfast, Vegan, Gluten-free, back to school, kids

Nutrition facts label provided by Nutri Fox.

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