Vegan Baking Recipes Vegan Breakfast Recipes Vegan Pancake Recipes Vegan Blueberry Buckwheat Pancakes
Vegan Blueberry Buckwheat Pancakes
This Vegan 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.
Proper cooking surface temperature is keyIn order for your pancakes to cook to perfection, it's essential that your cooking surfaces reach the proper cooking temperature (about 375F or 191C). This will ensure your pancakes don't stick and are cooked through consistently with slight browning but no burning. If your pancakes are sticking it's almost always because your cooking surface isn't hot enough. I recommend turning on the heat under your cooking surfaces as soon as you walk into the kitchen to make your pancakes so everything gets a chance to heat up, un-oiled. Most cast iron griddles, skillets and electric griddles have lots of metal to disperse the heat so they need extra time to reach their proper cooking temperature.
Find more Blueberry recipes on Veganbaking.net
Vegan Blueberry Buckwheat Pancake Recipe2 ¼ cups non-dairy milk
2 teaspoons apple cider vinegar
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
¼ cup vegetable oil
2 cups fresh blueberries
1) Curdle the non-dairy milkIn a medium bowl, whisk together the non-dairy milk, apple cider vinegar and vanilla extract. Let it sit for about 10 minutes so the non-dairy milk curdles.
2) Whisk together the dry ingredientsIn a large bowl whisk together the whole buckwheat flour, all-purpose flour, oat bran, sugar, baking powder, cinnamon, baking soda and salt.
3) Whisk together the flavor building ingredientsWhisk the vegetable 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.
4) Bake the vegan pancakes to perfectionGrease a griddle or a large iron skillet with canola oil or a similar heat-tolerant 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. This recipe makes about 12 Vegan Blueberry Buckwheat Pancakes.
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These were fantastic! I subbed rolled oats for the oat bran, used 1 tbl of flax seed, and soy milk. Thank you for this recipe!
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