This Blueberry Buckwheat Pancake recipe features blueberries and buckwheat flour which lends them a tart sweetness along with an earthy, nutty richness. You also have the choice of adding either oat bran, wheat bran or wheat germ. These vegan pancakes are delightful topped with a touch of almond butter, additional fruit and/or real maple syrup.
2 ¼ cups non-dairy milk
2 teaspoons apple cider vinegar
1 teaspoon golden flax meal
1 teaspoon vanilla extract
1 cup buckwheat flour
2/3 cup all-purpose flour
1/3 cup oat bran, wheat bran or wheat germ
2 Tablespoons sugar
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
1/3 cup canola oil
2 cups fresh blueberries
In a medium bowl, whisk together the non-dairy milk, apple cider vinegar, golden flax meal and vanilla extract. Let it sit for about 10 minutes so the non-dairy milk curdles.
In a large bowl whisk together the whole buckwheat flour, all-purpose flour, oat bran, sugar, baking powder, cinnamon, baking soda and salt.
Whisk the canola oil into the non-dairy milk and apple cider vinegar from Step 1 then whisk the mixture into the large bowl containing the flour mixture and mix until fully incorporated. Stir in the blueberries.
Grease a griddle or a large iron skillet with canola oil. If you're using a non-stick surface forego the greasing process. The surface is ready for pancakes when water flicked on it sizzles. Using a ladle, drop about 1/3 cup of batter to form a pancake. When small bubbles appear, flip the pancake with a spatula. A thin steel spatula with a large surface area works well. Let the pancakes cook for at least another 2 minutes on the other side or until golden. Do not press down on pancakes with the spatula.
Pancakes keep for up to 5 days in an airtight container in the fridge and can be easily heated in a toaster.
Makes about 12 pancakes.
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