The Best Earthy Buckwheat Pancakes- vegan, gluten free
Sundays, family gatherings, happy breakfasts, all usually have a common denominator – pancakes. Pancakes are actually one of the ancient breakfasts, dating back to 600 BC. Through the decades the materials used ( wheat , barley, rye, goat’s milk, bird’s egg, brandy, wine etc) in the recipe evolved with mankind. In the 1700s, even snow was used as leavening agent, before baking powder was invented.
Buckwheat was used to make early American Pancakes. But plain buckwheat pancakes are a bit too earthy, dense and grainy, which makes them less appealing especially to the kids palates. To tone it down, oat flour was added in to this recipe. Also diversity is my motto, behind blending the goodness and nutrition of buckwheat/ oat flours, while keeping it 100% wholefood plant based.
Did you know that 1 cup buckwheat flour made from whole groats, has about 15 g protein, 12 g fiber, in addition to loads of magnesium, potassium and iron? Add in the fiber, additional protein from oats, you have a power packed delicious stack of pancakes. Add in the berries, nuts, and everything else you long for on your pancakes. You will go for this earthy, yet light stack over and over.
The Best Earthy Buckwheat vegan gluten free pancakes
Ingredients
- 3/4 cup Buckwheat Flour- can grind buckwheat groats to make the flour
- 3/4 cup Oat flour – grind steel cut oats to make the flour
- 1 Flax seed egg can use 1 ripe banana instead
- 2 cups Plant based milk
- 1 Tbsp Nut butter, I used almond butter
- 2-3 Tbsp Maple syrup- per taste can use honey for non vegan option
- 1.5 teaspoon Baking powder
- 1.5 teaspoon apple cider vinegar
- 1/2 teaspoon Salt
- 1/2 teaspoon Vanilla Extract
- 1 tsp cinnamon powder optional
Instructions
- Mix the apple cider vinegar and plant based milk. At the same time, make your flax egg by mixing 1 tbsp flax meal with 3 tbsp water and letting it rest for 10 min. Add the plant based milk with apple cider vinegar, nut butter, flax egg, maple syrup, vanilla paste to a blender and blitz for 30 sec. Mix the dry ingredients- flours with cinnamon, pinch of salt. Now add the blender contents to the dry ingredients. Mix thoroughly with a whisk. Use a non stick skillet, and once hot, make pancakes . These pancakes are still surprisingly light, nutty and little grainy in texture. Serve with fresh berries, banana , almonds, date syrup or maple syrup on the side.