Vegan, Gluten-Free Buckwheat Pancakes
If there’s one thing that I’ve learned from the release of my most recent cookbook, Vegan Baking Made Easy, is that most people equate the word “vegan” with “healthy.”
I totally get why this is. We assume if something is made from plants, it’s going to be healthy. At least healthier than the non-vegan alternative. And while that is sometimes true, I’ve found that I’ve often had to explain to people over the last few months that vegan does not always equal healthy.
It does mean, however, that there’s no animal cruelty involved in that dish being made, and that’s a good thing. It also may mean that the dish is better for the environment. But at the end of the day, I’m a junk food equalist. I think vegans deserve junk food every bit as much as the next guy, if that’s what they want.
Yes, of course, many people choose a plant-based lifestyle for the health benefits. But many also choose it for other reasons, and if they still wanna eat junk food, I support that.
The same goes for those who are gluten-free. You may not be allowed to eat bread, but that doesn’t mean that you don’t want to eat bread… or waffles or pancakes…
Which brings us to today’s recipe, with is both vegan and gluten free.
Despite its name, buckwheat is neither a buck nor a wheat. It’s not a grain at at all, it’s actually a seed, which makes it–bonus!–relatively high in protein.
It’s also a local product, grown on the Canadian prairies, which makes me like it even more.
I’d actually been working on this Buckwheat Pancakes recipe for a bit, when I got a delivery of buckwheat milk. I know. What? Yeah, there’s a new Vancouver startup that’s making buckwheat into a milk. It’s called Buck, and you can buy it here. Okay, I know, I know, it sounds weird. Buckwheat milk?? But here’s the thing about non-dairy milks; a lot of them are based on nuts, and some people are allergic to nuts. This milk is high in protein and quite creamy. My first test is always how it performs in my coffee, and Buck performed really well. It didn’t curdle, and it is quite thick and turned my coffee the nice blonde colour I really like.
Non-dairy and locally-sourced? I’m for it. Oh, they also do ice creams.
But it was a great opportunity to be matchy-matchy with my Buckwheat Pancakes, and it turned out great.
Vegan, Gluten-Free Buckwheat Pancakes
Ingredients
- 1 cup plain, non-dairy milk I used Buck
- 1 tablespoon vinegar or lemon juice
- 1 medium banana
- 1 cup buckwheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla
- 1 tsp cinnamon
- 2 tbsp coconut oil melted
Instructions
- Place the non-dairy milk and the lemon juice or vinegar in a small bowl and set aside for about 5 minutes.
- Add all of the remaining ingredients to the jar of your blender. Add the acidified milk. Blend well for about 10 seconds, scrape down the blender jar, and blend again.
- Heat a non-stick pan over medium-high heat and brush lightly with oil. Measure out 1/3 cup of the batter and cook for about 3-5 minutes, until the pancake is set on one side, and there a bubbles appearing around the edges. Flip and cook for an additional 2-3 minutes.
- Serve with maple syrup and berries.
Video
@findbex Vegan, Gluten-free pancakes! Link to recipe in bio. ##vegan ##glutenfree ##easyveganrecipe ##pancakes ##plantbased ##fyp ##foodblogger ##breakfast ##howto
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