Blueberry Buckwheat Pancakes

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Blueberry Buckwheat Pancakes – Healthy, Plant-Based, Whole Grain, Vegan, Dairy-Free Breakfast Recipe

Medium |  Servings: 5 |  Ready In: 25 minutes |  Yield: 20 pancakes

Hearty buckwheat and juicy blueberries are a classic pairing in this healthy breakfast recipe.  Homemade vegan “buttermilk” adds a classic tangy note.  Kids and adults will devour these sugar-free, whole grain pancakes.

Ingredients

  • 1 ½ cup plain unsweetened almond milk (12 oz)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons ground flaxseed meal (13 g)
  • 6 tablespoons warm water (3 oz)
  • ¾ cup buckwheat flour (90 g)
  • ¾ whole wheat pastry flour (90 g)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • ¼ cup applesauce (57 g)
  • 2 cups blueberries, divided (280 g)
  • 2 tablespoons maple syrup, optional
  • 2 tablespoons Coconut oil (or other neutral high-heat oil), for cooking

How It’s Done:

Preheat a griddle or non-stick pan over medium-low heat.

To make the vegan “buttermilk”: Combine the apple cider vinegar and almond milk in a small bowl. Allow to sit for at least five minutes, until it starts to curdle and smell slightly sour.

To make the flax “egg”: In a small dish, combine the ground flaxseed meal and 6 tablespoons warm water. Let sit 5 minutes, until you reach a gooey, “egg-like” consistency.

To make the batter: In a large bowl, combine the buckwheat flour, whole wheat pastry flour, baking soda, baking powder, and salt.  Use a whisk to sift the ingredients together.
For the wet ingredients: In the bowl with the vegan “buttermilk”, add the applesauce, vanilla, and maple syrup (if using). Add the flax “eggs” and whisk together.
Pour the wet ingredients into the bowl with the dry. Whisk together just until combined. Be sure not to overmix — a few lumps are okay.
The batter will start to bubble, a good sign that your baking powder is working.
Gently stir in the blueberries.

To cook the pancakes: Once your pan is preheated, Lightly grease with half of the coconut oil. Using about 1/4 cup of batter for each pancake. Portion out 10 pancakes. for each pancake.
Cook 3-5 minutes, until golden brown.  Flip the pancakes and cook another 3-5 minutes on the second side.

Serve warm with Strawberry Rhubarb Jam or fresh blueberries

Yield: 20 pancakes

Chef’s Vegan Baking Tip: Combine apple cider vinegar and almond milk for a natural, dairy-free vegan version of buttermilk. The acid in the vinegar reacts with the proteins in the plant-based milk for that classic buttermilk flavor

Chef Katie’s Tips

Buttermilk Tang: The proteins in the plant-based milk react with the acid in the vinegar to coagulate and give a tangy flavor. For a stronger flavor, let this sit at room temperature for 1-2 hours, then refrigerate whenever you reach your desired “sourness tang”.

No Refined Sugar or Syrup? I’m on a mission to get rid of empty calories.  These muffins don’t use any refined sugar, maple syrup, or other refined sweetener. Dried dates and roasted sweet potato provide sweetness, along with healthy fiber and essential nutrients.

Other Fruit: Substitute frozen raspberries, sliced bananas, or diced peaches for the wild blueberries

Weigh Your Ingredients: For precise measuring and consistent results, always weigh your ingredients. A small kitchen scale makes this easy to do. This will save you time and give you more delicious muffins and breads.

Crispy Trick: For a crispier pancake, use a wide spatula to press down the pancakes just before removing from the heat. This will give you some crispier edges.

Gluten-Free: Despite its name, buckwheat is gluten-free. If gluten is a concern for you, be sure to get “certified gluten-free” buckwheat. Substitute all-purpose gluten-free flour for the whole wheat pastry flour.

Oil-Free:  Pancakes are one of the hardest foods to cook oil-free. An alternative is to make a large pancake “loaf”:  Line a 9×13 inch baking pan with parchment paper.  Pour the pancake batter into the pan and bake 15-20 minutes, until no longer gooey in the center.  Remove, let cool, and then cut into pancake “squares”.

Watch this Video to Learn More:

 


Nutrition Facts

Serving size: 1/5 of a recipe (about 4 pancakes)

Amount Per Serving
Calories 215.29
Calories From Fat (24%) 51.84
% Daily Value

  • Total Fat 6.02g 9%
  • Saturated Fat 2.68g 13%
  • Cholesterol 0mg 0%
  • Sodium 447.34mg 19%
  • Potassium 309.69mg 9%
  • Total Carbohydrates 37.57g 13%
  • Fiber 6.35g 25%
  • Sugar 7.76g
  • Protein 5.92g 12%
  • Calcium 8.35mg <1%
  • Iron 166.89mg 927%
  • Vitamin A 37.13IU <1%
  • Vitamin C 0mg 0%

Shopping and Gear List

  • Bob’s Red Mill, Pastry Flour, Whole Wheat, 5lb
  • Arrowhead Mills Flour Buckwheat Organic, 22 oz
  • Spectrum Essentials Organic Ground Flaxseed, 24 Ounce

   

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