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.
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.
- 1 cup of buckwheat
- 1 cup of oats
- 2 cups 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)
- 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.
- 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.