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


  • 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)



Mulligatawny Soup

February 2015.  Here is a heart warming whole soup with warming Indian spices and a lot of love.

Mulligatawny Spices

At solstice, with the coming of the new year, I set an intention to embrace whatever weather (and opportunity) this year brought. Already, I can say the weather is mighty fine.  I made this recipe a few times already this year – the first, for a final gathering of lovely ladies in my little downtown apartment before I move to greener pastures (literally, I am moving to my friends farm).


  • 2 Tbsp coconut oil
  • 1 yellow onion, chopped
  • 1 carrot, peeled and diced
  • 2 garlic cloves, minced
  • 2 tsp. peeled and minced ginger root (I always add more!)
  • 2 small firm apples, peeled, cored and diced**
  • 1 diced tomato
  • 1 Tbsp. curry powder
  • 1 tsp. cumin
  • ½ tsp. paprika
  • ½ tsp. ground cinnamon
  • ½ tsp. turmeric
  • ¼ tsp. cardamom
  • ¼ tsp. fresh ground black pepper
  • ½ tsp. dried thyme
  • ½ c. red lentils (uncooked)
  • 4 c. vegetable broth
  • ⅔ canned coconut milk
  • Salt and black pepper to taste
  • ½ c. roasted cashews
  • cilantro
  • jasmine rice


  1. Take all of those beautiful spices and grind them together with a mortar and pestle. This isn`t absolutely necessary, but this creates such a warming and fragrant beginning to cooking this beautiful dish that I really recommend it.
  2. Melt coconut oil in a large pot over medium-high heat. Add the onion & carrot, then sauté for 4 to 5 minutes, or until the onions have softened.
  3. Add the garlic, ginger, apples, and diced tomatoes to the pot. Sauté for another 3 minutes, then add in all of the spices and toss to coat.
  4. OPTIONAL COOKING METHODS: Add in the lentils and broth to a slow cooker and let the contents cook on high for 4-6 hours if you are using whole red lentils and approximately 3 hours if you are using split – See note below). If you don’t want to go the slow cooker route – add the lentils and broth to the pot and bring it to a boil. Then turn down the heat and let cook for approximately 40 minutes (until lentils are done.) MORE OPTIONS: Many recipes call for you to whip out your immersion blender and go to town at this point. I prefer having some bit of veggie texture for this soup (again, your call!)
  5. Stir in the coconut milk. Taste, and adjust salt and black pepper as/if needed.
  6. Serve topped with cashew and cilantro. I prefer to serve this beauty with some coconut and saffron jasmine rice.

कृपया भोजन का आनंद लीजिये ! (kripyā bhojan kā ānnaṅd lijīyai) – please enjoy your meal (Hindi)

A note on red lentils:

Recently, while making this I used whole red lentils. These are the only organic red lentils that were available when I went to the market. Usually I do prefer split red lentils. So, what is the difference? Well, there isn`t much when it comes to measurements but the difference lies in cooking time and texture. Split lentils cook MUCH faster. Most whole lentils still have their outer skin on (usually why their red color is slightly muted compared to split lentils). I find split lentils usually almost melt into whatever you’re cooking. While whole red lentils can maintain their natural shape a bit more (in particular those that still have their skin on).

Raw Pad Thai

Welcome 2015!
With the coming of the New Year many of us reflect on the past year and set intentions moving forward. For many, this means a new (or renewed) commitment to look after ourselves… to nourish our bodies. With that, here is a recipe that, while raw, finds a way to warm the spirits. I hope that 2015 brings you amazing health and all the joy your hearts can handle!


Raw Pad Thai
· Vegetable Options (Substitute as you like. Makes 6 cups total)
· 2 medium zucchinis, julienned (cut into match sticks) or made into noodles in a spiral slicer
· 1 large carrot, julienned or made into noodles in a spiral slicer
· ½ cup thinly sliced red onion*, or green onion
· ½ red and ½ yellow pepper, thinly sliced
· 1 cup slivered red cabbage
· 1 green apple, julienned
· ¾ cup finely chopped cauliflower
· 3 Tbc. grated coconut

Almond Chili Sauce:
· 3 Tbsp. Maple Syrup
· 1 lemon, juiced (2-3Tbsp)
· 1 small clove of garlic (if you love garlic use 2)
· 4 dates, soaked for approximately 2 hours
· 4 Tbsp. nama shoyu or tamari
· 1 inch (2 ½ cm) ginger, peeled and chopped
· 1 tsp tamarind paste
· 1 tsp herbamare
· ¼ tsp cayenne, I also threw in a dash of red pepper flakes.
· ½ cup raw almond butter
· ½ cup water (for thinning)

Chop/spiralize/julienne the veggies into a large bowl.

Blend the sauce ingredients until smooth. Pour over veggies just before serving, toss and enjoy.

Optional garnishes: sesame seeds, pumpkin seeds, cilantro, peanuts, bean sprouts….

*Handy red onion tip: I used green onion for this recipe however you can used red onion. If you don’t like the bite that comes with red onion try this simple step, it tames the bite and mellows out the flavor of red onions. Peel and slice the red onion as called for in your recipe, then submerge it in a bowl of cold water. Let sit for at least ten minutes, stirring once or twice, before draining and using in your recipe. How does this work? The sulfur compounds responsible for that harsh “biting” flavor and onion’s powerful aftertaste dissipate into the water from the cut surfaces of the onion.