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.
EASY Servings: 5 Ready In: 25 minutes
1 1/2 cup almond milk
2 Tbs apple cider vinegar
2 Tbs flax
6 Tbs warm water
3/4 cup buckwheat flour
3/4 cup whole-wheat pastry flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp vanilla
¼ cup applesauce
2 cups blueberries, divided
1 Tbs maple syrup, optional
1 Tbs Coconut oil, for cooking
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Gather ingredients. Preheat a griddle or non-stick pan over medium-low heat. Lightly grease with some of the coconut oil.
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.
For a stronger flavor, let this sit at room temperature for 1-2 hours, then refrigerate whenever you reach your desired "sourness tang".
To make the flax egg: Combine the flax with 6 tbsp. warm water. All to sit for at least five minutes, until gooey and "egg-like".
To make the batter: In a large bowl, sift together the dry ingredients -- the buckwheat flour, whole wheat pastry flour, baking powder, baking soda, and salt.
For the wet ingredients: Combine the applesauce, vanilla, and maple syrup (if using) in a medium bowl.
Once the vegan "buttermilk" is soured to your preference, add to the applesauce mix.
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, scoop about 1/4 cup of batter 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
Chef's Tip: 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.
Oil-Free Version? Pancakes are one of the hardest foods to make oil-free. The best alternative I've found is to make a large pancake "loaf": Line a 9x13 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"
Yield: 20 pancakes
Serving size: 1/5 of a recipe (about 4 pancakes)
Amount Per Serving
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%
Protein 5.92g 12%
Calcium 8.35mg <1%
Iron 166.89mg 927%
Vitamin A 37.13IU <1%
Vitamin C 0mg 0%