Dairy-Free Buckwheat Pancakes

Sunday mornings tend to include a special breakfast around our place. Sometimes it’s waffles, sometimes it’s some sort of fancy egg sandwich, and sometimes it’s pancakes. Yesterday morning though Andy asked for buckwheat pancakes and that sounded pretty good to me.

DSC_8362While I am about to give you a recipe, let’s state the obvious—this isn’t a new recipe by any means. Google, “pancake recipes” and about 11 million results turn up. I googled, it’s actually 11,100,000 at the time of writing this. I’m simply going to make this 11,100,001.

DSC_8347In my search for delicious buckwheat pancakes, I came across this awesome recipe from The Kitchn via Megan at Not Martha. I really wanted something dairy-free though. I don’t eat a ton of dairy normally, and lately I have been. My skin has been paying for it and I’ve been more congested than normal so back to dairy free it is. I really don’t miss the dairy in things like pancakes. I’d rather save the dairy for something like goat cheese on a burger, which I ate last night. Now that is worth the dairy.

DSC_8365Bon appétit!

Dairy-Free Buckwheat Pancakes
A delicious dairy-free buckwheat pancake recipe.
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Ingredients
  1. 1 1/4 cup buckwheat flour
  2. 1 1/4 cup sprouted wheat flour (or regular wheat flour)
  3. 2 tsp baking powder
  4. 2 tablespoons sugar
  5. 1 tsp salt
  6. Splash lightly flavored oil like vegetable or grapeseed (no more than 1/8 cup)
  7. 1 cup rice milk or other preferred nut/seed milk
  8. 2 eggs
  9. 1-2 teaspoon vanilla extract
  10. 2–3 cups frozen blueberries
Instructions
  1. Combined 1 cup of each buckwheat and sprouted wheat flour in a bowl with the baking powder, sugar and salt.
  2. In another bowl add oil, milk, eggs, and vanilla. Whisk lightly until combined.
  3. Add liquids to dry gently, until combined. Do not over stir.
  4. Add in blueberries. I use frozen blueberries and have no issue with them cooking through. I do not thaw my blueberries ahead of time as is sometimes recommended.
  5. On low heat add about 1/2 cup of batter to a hot cast iron skillet. Once the edges are slightly cooked and the batter is consistently bubbling, turn. Cook on the other side for another minute or so, until cooked through.
  6. Add whatever you'd like to the top - I love real maple syrup or applesauce - and enjoy!
Adapted from The Kitchn - Blueberry Buckwheat Pancakes, Megan of Not Martha
Like A Cup of Tea http://www.likeacupoftea.com/

xo,

Heather

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