Vegan and Gluten-Free Vanilla Blueberry Buckwheat Pancakes
Light, fluffy, with chunks of banana and juicy blueberries, these pancakes taste so good they can be enjoyed plain. Be sure to use raw buckwheat groats (and not toasted buckwheat/Kasha) as the raw buckwheat has a much more mild and pleasant flavor. I tried subbing the rice flour for oat flour and the pancakes completely stuck to the pan, so I would advise against that substitution. If you'd like the pancakes strictly gluten-free, be sure to check all labels before using.
Light, fluffy, with chunks of banana and juicy blueberries, these pancakes taste so good they can be enjoyed plain. Be sure to use raw buckwheat groats (and not toasted buckwheat/Kasha) as the raw buckwheat has a much more mild and pleasant flavor. I tried subbing the rice flour for oat flour and the pancakes completely stuck to the pan, so I would advise against that substitution. If you'd like the pancakes strictly gluten-free, be sure to check all labels before using.
- 1 tsp baking powder
- 1/2 cup blueberries (optional)
- 1 tsp pure vanilla extract
- 1/4 cup brown rice flour
- 1 tbsp cornstarch
- 1/2 cup raw buckwheat groats (not kasha) ground into a flour
- 3/4 cup + 2 tbsp almond milk
- 2 tbsp pure maple syrup (or other liquid sweetener)
- 1 medium ripe banana diced
- 1 vanilla bean scraped (optional)
- Carbohydrate 12.7306833317406 g
- Cholesterol 0.81666666500978 mg
- Fat 0.569996666302366 g
- Fiber 0.652999986414001 g
- Protein 1.69122166529671 g
- Saturated Fat 0.190058333106378 g
- Serving Size 1 1 inch pancake (36g)
- Sodium 22.7419999565453 mg
- Sugar 12.0776833453266 g
- Trans Fat 0.04022549998136 g
- Calories 66 calories
Step-by-step
- Preheat a large non-stick skillet over medium heat.
- In a blender, blend the buckwheat groats on high speed until a fine flour forms. Place into a large bowl. Now whisk in the rest of the dry ingredients (rice flour, cornstarch, baking powder).
- Pour in the almond milk, maple syrup, and vanilla extract. Whisk the batter until no clumps remain.
- Fold in the diced banana and scraped vanilla bean. If using fresh blueberries, mix them in now.
- Lightly grease skillet. Scoop 1/4 cup of batter onto the preheated skillet. If using frozen blueberries, sprinkle on a heaping tablespoon of blueberries. Cook until many bubbles appear and then flip and cook for another couple minutes. Repeat for the other pancakes.
Vegan and Gluten-Free Vanilla Blueberry Buckwheat Pancakes: A Busy Mom's Delight
As a working mom, time is my most precious commodity. Between juggling work deadlines, school pick-ups, and keeping the household running smoothly, finding time for anything beyond the bare essentials often feels impossible. That's why I'm always on the lookout for quick, healthy, and delicious recipes that the whole family will enjoy. These vegan and gluten-free vanilla blueberry buckwheat pancakes are a perfect example of a recipe that ticks all the boxes.
The beauty of this recipe lies in its simplicity and versatility. It's incredibly easy to whip up, even on a rushed weekday morning. The combination of buckwheat flour, rice flour, and cornstarch creates a light and fluffy pancake that's surprisingly hearty. The addition of sweet blueberries and ripe banana adds a burst of natural sweetness and a delightful texture. I love the subtle earthy notes of buckwheat which adds a depth of flavour without being overpowering.
What sets this recipe apart, besides its ease and deliciousness, is its adaptability. It's naturally vegan and gluten-free, making it a perfect option for those with dietary restrictions or preferences. However, if you're not following a vegan or gluten-free diet, feel free to experiment with different flours or add-ins to customize it to your liking. The possibilities are endless!
I often find myself making a big batch on Sunday morning and freezing them for quick breakfasts during the week. Simply reheat them in a toaster or microwave and you have a nutritious and satisfying start to the day. It’s also perfect for a lazy weekend brunch. The pancakes hold up well after reheating and never lose their delicious taste and soft texture.
Beyond its practicality, this recipe is a source of joy in our household. The aroma of warm pancakes baking in the morning always seems to bring a sense of calm and togetherness, even amidst the chaos of our busy lives. It's a small moment of peace and deliciousness that helps us start the day on a positive note. My children adore them and it’s a great way to get them to eat something healthy for breakfast. I often adapt the recipe by adding other berries depending on the season. Sometimes I’ll make it a little bit more indulgent by adding some chocolate chips!
For those looking for a quick and easy breakfast or brunch option that's both healthy and delicious, I highly recommend giving these pancakes a try. They're the perfect blend of convenience and wholesome goodness, a winning combination for any busy family or individual.
Tips and variations:
- Make it your own: Feel free to experiment with different fruits, such as raspberries, strawberries, or even chopped apples. A sprinkle of cinnamon or nutmeg adds a warm spice note.
- Sweetener adjustments: Adjust the amount of maple syrup based on your preferred sweetness level. Other liquid sweeteners like agave nectar or honey can be used as substitutes.
- Pancake toppings: These pancakes are fantastic on their own, but they’re also delicious with your favourite toppings! Some ideas include fresh fruit, whipped cream, maple syrup, nut butter, or a dollop of yogurt.
This recipe is a true testament to the fact that healthy and delicious don't have to be mutually exclusive, even when time is of the essence. So, whether you're a busy working professional, a stay-at-home parent, or simply someone who appreciates a quick and easy breakfast, I urge you to give these vegan and gluten-free vanilla blueberry buckwheat pancakes a try. You won't be disappointed!
