Words cannot even describe how excited I am to share this recipe with you all. I have finally perfected a basic gluten-free vegan pancake recipe! If you have followed me for a while you might have noticed that I have uploaded a few pancake recipes already. Heck, I even have a separate pancake category! The only thing I was not pleased with on my previous ones was the texture. They are all a bit too heavy for my liking, though they taste absolutely delicious. Still, I really wanted to make pancakes that were more similar to the typical American pancakes in both taste and texture. Some other requirements was that it should be very low in fat.
I never use processed oils of any kind but some of my other recipes contain nuts and/or seeds, which is something I wanted this recipe to be without. If you have a nut allergy this recipe is perfect for you, as long as you use a plant-based milk not made from nuts (such as oat or rice milk)
My mission to make these magical pancakes started… horribly. I went along with my habits and used oat flour as the main flour. This produced tasty but very heavy pancakes that stuck to my pan like crazy. Considering how amazing my non-stick pan is, I though that this would be impossible but apparently not. Learn from my mistakes and do not attempt to make this using oat flour. Needless to say, the first batch was a no-go.
Second try was pure perfection. Fluffy and sweet (but not too sweet) pancakes, perfect for weekend morning breakfasts. Seriously, if you serve this for breakfast to a bunch of omnivores they will not even be able to tell that it is vegan. Just remember to make plenty of blueberry sauce since it goes very quickly. If you want to be really fancy, go ahead and make some Raw Vegan Cashew Cream next to this as well. Your friends will love you for all eternity.
Speaking of toppings, who needs refined syrup anyways when you can drown the pancakes in a sugar-free homemade blueberry sauce?
Gluten-Free Vegan Buckwheat Pancakes
makes 10-15 thick pancakes
- 2 cups homemade almond milk (or other dairy-free milk)
- 1 1/2 cup buckwheat flour *
- 1 cup dates, pitted
- 2 tsp vanilla essence
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- juice from 1/2 lemon, optional but recommended
- 2 cups frozen blueberries (preferably organic)
- 1/2 cup dates
- 1/3 cup water (more if needed)
1. In a large mixing bowl, whisk together all of the dry ingredients. Place the dates, 1 cup of almond milk, lemon juice and vanilla essence in a high-speed blender/food processor and blend until you have a smooth paste. Stir this mixture in with the dry ingredients and remaining 1 cup of almond milk until you have a relatively thick batter.
2. Heat up a non-stick pan on medium heat before pouring in about 1/4 cup batter per pancake. When the pancakes has started to firm up on the upward-facing side, flip around and cook on the other side until they are a deep
golden color. It is very important that you do not have a too high heat, as this will result in burnt and/or uncooked pancakes. Place the pancakes on a plate and place a towel on top to retain the heat. Repeat until all of the batter has been used.
3. While that is cooking we are going to make the blueberry sauce. Simply add all of the ingredients listed into a medium-sized pot and bring to a simmer. When the blueberries are no longer frozen (and the dates are soft enough to be blended) grab a hand-blender or transfer sauce to a regular blender, and pulse until properly combined. Pour this into a jar and set aside.
Now simply drizzle the sauce on to the pancakes, garnish with a handful of additional blueberries and enjoy!
- Turns out in a lot of foreign countries, regular buckwheat flour is a lot heavier and dark grey in colour. That would not be recommended for this recipe. Look for a brand that looks off-white in colour.
- You might be able to substitute the buckwheat flour for a different one, such as brown rice flour. I cannot vouch for the result myself but some readers have tried it and apparently it worked perfectly!
Enough of my ramblings, enjoy your pancakes!