There are two breakfast foods that I love – anything with eggs (egg sandwiches, omelets, over-easy, poached with toast, fritatta) and then of course all types of yogurt combinations. Since I cannot eat eggs anymore, I am always on the look out for other options. My husband LOVES all the ‘bready’ breakfasts such as French Toast, donuts, bagels, pancakes, waffles, and cereal. We both like the meats too (bacon, turkey bacon, sausage, etc.). So, in order to satisfy his love for ‘bready’ breakfasts and keep my meals from being monotonous every morning, I made this buckwheat pancake recipe a few years ago. He gave it his stamp of approval, so that means they were yumtastic!
These hearty and healthy buckwheat pancakes are gluten free, egg free, dairy free, soy free, and can be made nut free if you swap out the nut based dairy alternatives. They are delicious plain, but they can be made into special little treats depending on your preferences. Sometimes I add in mini vegan chocolate chips and other times I add wild blueberries. We have had them topped with candied pecans or chopped walnuts too. Whatever you like with your pancakes can probably work with this easy recipe.
Buckwheat flour is the main ingredient in this recipe. It is a fabulous, naturally gluten free grain that has a rich chocolate like color. It is extremely nutritious because in addition to being a good source of fiber, protein, magnesium, and potassium, it is also rich in flavonoids and several B-Vitamins. The taste is different from the buckwheat groat (whole buckwheat) and the flour reminds me of flax’s nuttiness or Teff’s richer flavors. It works well in these pancakes, but can also be used to make cold pudding cereals, raw chocolate truffle balls, and other baked goods. Next time you’re in the mood for pancakes, give this recipe a try.
- 1 ½ cups of Buckwheat Flour (naturally gluten free grain)
- 1 cup of unsweetened vanilla or plain almond milk (can substitute with another diary free milk like soy, cashew, rice, etc.)
- 1 Tbsp of baking powder
- 2 tsp of agave syrup (or sweetener of your choice – I now use coconut palm sugar instead)
- ¾ cup of plain coconut milk yogurt
- ½ tsp of cinnamon
- 3 Tbsp of water
- ½ cup of chocolate chips (vegan chips mini chips work best)
- ½ cup of wild blueberries
- ¼ cup of walnuts (chopped)
- ¼ cup of chopped candied pecans
- Combine all dry ingredients in a medium mixing bowl. Whisk gently to combine.
- Then add in all wet ingredients except the water and stir until blended and creamy. You may need to switch to a rubber spatula if the batter gets too thick for your whisk. **Be careful not to over-mix as it will make the battery too dense.
- You can add the water one tablespoon at a time if your batter is too thick. You want it to drip off the spoon slowly, not too runny, not thick and sticky without movement.
- Heat a frying pan or skillet, grease with whatever you like to use (I prefer gluten free, olive oil based cooking spray or a non-dairy butter).
- When the pan is warmed up, use a ¼ cup measuring scoop to pour out pancake batter. I like smaller, silver dollar style pancakes because they cook faster and more evenly all the way through.
- Cook for a few minutes on each side or until they brown and then flip. Repeat until batter is gone.
- This recipe should make 15-18 pancakes depending on the size of your pancakes.
- Serve with your choice of maple syrup, agave, or other buttery topping. A side of fruit or sausage/bacon is also very nice with this dish.