Vegan Buckwheat Pancakes

November 18, 2016

Pancake Sunday! Oh yes, these vegan pancakes prove that Sunday breakfast can be classical, healthy and delicious at the same time. They are very easy to make and consist only of wholesome ingredients. By the way, these buckwheat pancakes are gluten-free too! So if you’re avoiding gluten, but still want to stick with the healthy classics, this recipe is a perfect match for you.

The star ingredient in this recipe is buckwheat. Most people think that buckwheat is a whole grain, but it turns out that it’s a seed. This makes it gluten-free and non-allergenic.

Buckwheat is an excellent source of magnesium. This mineral relaxes blood vessels, improves blood flow and nutrient delivery while lowering blood pressure. Magnesium is also essential for those who has to cope with a lot of stress.

12 Vegan Substitutes

Also, buckwheat is loaded with resistant fiber. It has shown to lower blood sugar after meals, help weight loss, reduce food cravings and improve diabetes.

Besides this, these vegan pancakes are naturally sweetened with a ripe banana and vanilla. To make them, all you have to do is soak the buckwheat and oats overnight, blend them together the next morning and bake the pancakes.

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Ingredients:

  • 1 cup of buckwheat
  • 1 cup of oats
  • 2 glasses of water (or unsweetened plant milk)
  • 1 ripe banana
  • 2 tbsp flax seeds
  • 1 tsp of vanilla powder
  • 1/2 tsp of baking soda
  • 1/2 tsp of cinnamon
  • coconut oil for baking (or olive oil)

Directions:

  1. Soak the buckwheat and oats overnight in 2 glasses of water. Blend them in a food processor in the next day, add the banana and flaxseeds, blend again. Add cinnamon, vanilla powder and baking soda, stir well.
  2. Then heat the pan to medium heat and bake the pancakes in a coconut oil on both sides until golden. I love to eat them with maple syrup (or honey), cacao nibs, blueberries or any other berries.

P.S. This recipe was inspired by Sarah from My New Roots – one of my most favorite plant-powered blogger.


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2 Comments

  • Reply Anete June 11, 2016 at 5:57 am

    Sveika! Tikko izmēģināju šo recepti, taču, pēc manām domām, pankūku mīkla sanāca pārāk šķidra. Lai pankūkas turētos kopā, tās bija ilgāk jācep. Vai tam tā bija jābūt, vai es esmu izdarījusi kaut ko nepareizi? Sastāvdaļās bija minētas linsēklas, tomēr gatavošanas instrukcijā to nebija, tāpēc es tās iemaisīju pēdējās. Vai tā varētu būt, ka no linsēklām bija jāuztaisa “ola”, lai mīkla nebūtu tik šķidra, un viss labāk turētos kopā? Pankūkas garšoja labi, pēc griķu putras. Paldies par atbildi. :))

    • Reply shiverandshine June 12, 2016 at 3:07 pm

      Sveika, Anete! Prieks, ka pamēģināji šo recepti. 🙂 Nudien, esmu aizmirsusi receptes norādījumos pieminēt linsēklas! Šajā gadījumā vegāno olu no tām netaisīju, vienkārši sablenderēju kopā ar pārējām sastāvdaļām. Mīklai vajadzētu sanākt vidēji šķidrai un pankūkas ir jācep diezgan ilgi, bet tām vajadzētu labi turēties kopā. Tas, ka pankūkas jūk ārā, varētu būt saistīts arī ar pannas virsmu. Kādreiz man nācās pamatīgi pacīnīties, lai izceptu labas vegānās pankūkas ar veco pannu. Panna pati par sevi bija ļoti laba, bet virsma vienmēr ātri “pierāva” pankūkas klāt un tās vienkārši izjuka. Šajā gadījumā varbūt pamēģini liet klāt mazāk ūdens, lai mīkla sanāk biezāka, un iespējams arī tad pankūkas labāk turēsises kopā. Vai arī vari pirms blenderēšanas linsēklas ūdenī paturēt uz 10 min, lai sanāk laba vegānā ola, kas palīdzētu veidot noturīgāku konsistenci.

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