Fluffy Buckwheat Banana Oat Pancakes

Fluffy pancakes… fluffy vegan pancakes.. it’s true, and they’re oh so good.

This is a fantastic recipe for many reasons. Firstly, it’s gluten-free and vegan. Secondly, it confirmed the thought that I had that oat flour is just ground oats (just grind rolled oats in a high power blender and you have oat flour) and lastly, vegan buttermilk is just non-milk and apple cider vinegar mixed together and rested. Delicious, healthy, and wholesome. So, as promised, Shannon (Kiwi ray of light and all-round beautiful woman) here is one pancake recipe written up especially for you on your extra special birthday! xoxo

IMG_4542.jpg(I don’t have a picture yet so here is a flower)

Fluffy Buckwheat Banana Oat Pancakes

Ingredients

  • 1 1/2 cup unsweetened non-dairy milk (we used organic soy)
  • 1 1/2 teaspoons apple cider vinegar
  • 1 cup oat flour
  • 1/2 cup buckwheat flour
  • 2 teaspoons baking powder
  • 1 ripe mashed up banana
  • 3 tablespoons olive oil
  • pinch of salt
  • coconut oil for cooking pancakes

Place the milk in a small bowl and stir in the apple cider vinegar. Let this sit for 5 minutes – it will then magically thicken (tadaaa vegan buttermilk).

Heat up your skillet (cast iron is always the way to go in my opinion).

Make your oat flour if you don’t have any on hand. Mix together all of your dry goods – (flours, salt, baking powder). In another bowl mix together your mashed banana, milk mixture, and oil (you can add a bit of vanilla and some cinnamon if that’s how you are feeling).

Slowly mix together all of the ingredients. As with most pancake recipes, don’t over stir as that = chewy pancakes. (Slightly lumpy = fluffy pancakes!)

Lightly oil the skillet. Add about 1/4c of batter per pancake. When little bubbles appear around the outer ring of the pancake, they’re ready to flip! Cook the other side for around two minutes (adjusting the heat as necessary).

Serve with any of many amazing toppings: maple syrup (oh dreams of fresh, sweet Canadian maple syrup), fruits, syrups, chocolate, tahini, nut butters, and love.

Optional: Add in some nuts, seeds, and dried fruits before you cook.

Quick pancake tip: Make lots, and then lots more (you can double / triple this recipe) because they are tasty and pancakes also freeze incredibly well. Then when you’re wanting a pancakey snack – you can pop one or two in the toaster! “Fresh as”

Did you know??!!  With its non-wheat status, buckwheat is safely gluten-free. Buckwheat and wheat are from completely different botanical families. Derived from the seeds of a flowering plant, buckwheat is not considered a grain or a cereal. Buckwheat is actually closely related to rhubarb.

Buckwheat is an excellent source of fiber and nutrients. In particular, buckwheat groats (the small, triangular seeds), when cooked, offer 17 grams of dietary fiber or 68% of the daily requirement for a 2,000 calorie per day diet, as well as 22 grams of protein. Buckwheat contains rutin. Rutin, a glycoside, has been known to strengthen capillary walls and improve circulation. (source: celiac.com)

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