Buckwheat Gluten Free Vegan Pancakes
I have so many memories of my dad cooking breakfast on weekends, which seems a little funny now that I think about it as I don’t remember him doing any other cooking any other time of the week. To this day, he is still cooking his now new and improved pancakes for him and my mom. This year they will celebrate 57 years of marriage, Wow that’s a lot of pancakes.
Last time they were visiting I made my traditional Saturday morning pancakes, however the pancakes at this house are not only from scratch but also gluten free vegan. I didn’t explain that they were much different than the traditional pancakes that he was accustomed to making; I just told him that I made them so that I could eat them too.
Well let me tell you for your pancakes to pass my father’s pancake taste test they have to be extraordinary! I not only passed but got an A+ with extra credit for the bananas in them. Bless my dear dad’s heart but the terms gluten free vegan just go right past him, but he couldn’t say enough good things about my pancakes. He liked them so much I wanted to package up my recipe ingredients and send them home with him. Made my day that I could put a smile on his face from serving him a pancake that were as good as what he makes.
I like to make up two batches of the dry ingredients every other time I make pancakes and freeze one of the batches for next time so all I have to do is add the wet ingredients
I spread a small amount of coconut oil on the griddle after warming it up on medium heat for 5 minutes
Wait till bubbles form on the top, then turn them over and cook for one more minute.
That isn’t butter or vegan butter on top of the pile of pancakes, that is my special recipe of Lemon Curd, so special it doesn’t need pancakes or cupcakes to spread it on. You might just find yourself eating it straight out of the jar.
1/2 cup of buckwheat flour-I grind mine in my vitamix
1/2 cup of brown rice flour-I grind it in the vitamix too.
1/4 cup tapioca flour
2 tsp baking powder
1/2 tsp baking soda
1/4 sea salt
1 1/2 cups of coconut milk or other non dairy milk
1 flax egg=1 Tbs ground flaxseed with 3 Tbs hot water
1 mashed ripe banana
1 Tbs melted virgin coconut oil
1/2 tsp of almond extract
1 tsp vanilla-gluten free
Mix together all the dry ingredients in large bowl
Mix together all the wet ingredients in separate bowl
Add the wet ingredients to the dry and stir.
Warm your griddle up on medium heat for 5 minutes and lightly grease with a little bit of coconut oil.
Ladle on the pancake mix, when they begin to bubble turn them over and cook for 1 minute more.
Adapted from Whole Life Nutrition Cookbook
From my archives, I’m revamping some of my older recipes and adding new photos