While some of you may read this and think I took the fun out of pancakes (fun being equated to eggs, butter, milk and sugar), I would have to respond: isn't it fun to feel good about the choices you make at breakfast? Especially when said healthy choices happen to be delicious.
As usual, E was skeptical when I told him we’d be trying vegan, gluten-free blueberry buckwheat pancakes for breakfast. Well to bad for him.
I followed this super-easy recipe
from Oh She Glows
to remarkable results. The batter holds together well and while these aren’t as fluffy as traditional pancakes, they had a great flavour (with or without maple syrup), thanks to the vanilla, pure maple syrup and fruit.
At the end of breakfast, E wasn’t so skeptical anymore and I resisted the “I told you so” urge. Although he did tell me to warn you guys that the bananas do overwhelm the flavour, but we didn’t mind!
1/2 cup buckwheat flour
1/4 cup brown rice flour
1 tbsp cornstarch
1 tsp baking powder
3/4 cup + 2 tbsp almond milk
2 tbsp pure maple syrup
1 tsp pure vanilla extract
1 medium ripe banana, diced
1 vanilla bean, scraped (optional)
1/2 cup blueberries
1. Preheat a large non-stick skillet over medium heat.
2. Whisk the dry ingredients together (buckwheat flour, rice flour, cornstarch, baking powder).
3. Pour in the almond milk, maple syrup, and vanilla extract. Whisk the batter until no clumps remain.
4. Fold in the diced banana and scraped vanilla bean. Add fresh blueberries.
5. Lightly grease skillet. Scoop 1/4 cup of batter onto the preheated skillet. Cook until many bubbles appear and then flip and cook for another couple minutes. Repeat for the other pancakes.
Serve with fresh berries, pure maple syrup or almond butter.