Try to resist these amazing blueberry buckwheat pancakes

This is a recipe from our friends over at Vegan Street

Wholegrain but still light and just a little sweet this recipe took a bit of time to finesse but the results are very much worth it. Topped with an exquisite, warm blueberry compote, I think you'll like these yourself, even if you're not gluten-free. I used organic frozen blueberries because it's not blueberry season here yet, but if fresh blueberries are plentiful, feel free to substitute those for the frozen ones; you can't lose either way. Also, this is a recipe you can whip up more quickly if you pre-mix the dry ingredients together in this proportion and have it on hand.

Blueberry Buckwheat Pancakes

Serves four

Vegan Buttermilk
1 1/2 cups almond or other non-dairy milk
1 teaspoon lemon juice or vinegar

Dry Ingredients
1/2 cup buckwheat flour
1/2 cup brown rice flour
1/4 cup ground flax seeds
2 tablespoon arrowroot powder
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt

Wet Ingredients
2 tablespoons maple syrup
2 tablespoons unsweetened applesauce
2 teaspoons vanilla
1 ripe banana, diced

1 cup fresh or frozen blueberries, no need to defrost

Make your "buttermilk": combine the almond or other nondairy milk and lemon juice or vinegar and stir together.

Preheat a skillet over medium-high heat.

In a large bowl, combine all the dry ingredients and whisk together.

In a medium bowl, combine the "buttermilk," and other wet ingredients. Stir together.

Pour the wet ingredients into the dry and whisk until smooth. Add diced the banana and stir until combined.

Lightly oil your hot skillet and drop about 1/4 cup of pancake batter in the pan for each pancake. Top with a sprinkling of blueberries. Cook until the edges set, about three minutes, and flip. Cook for another minutes and serve with warm Blueberry Compote. Enjoy!

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