Buckwheat Pancakes (Gluten Free and Vegan)Soak 1 cup buckwheat groats with 3/4 c soy yogurt (unsweetened plain Whole Soy gets my vote) and 1/4 cup water in a blender for 12 hours. You can also sub 1 cup non-dairy milk (almond is my favorite) but the soy yogurt adds some protein and probiotics! 1/2 c pumpkin
soakin'Add 1/2 cup pumpkin puree, 1/4 c unsweetened almond milk, 1/4 t sea salt, 1 tsp baking powder, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1 tsp vanilla and blend until pancake batter consistency.
nice n smoothHeat a non-stick pan with coconut oil and begin to make your pancakes!
Remove when golden!
I think we got 15 small pancakes outta this batter-enough for 2 breakfasts for both of us!
I highly recommend eating them with banana, homemade syrup (thanks Mom!), peanut butter, and a latte. But that's just me...
Want to figure out what to do with other Whole Grains? Check out these RD-approved recipes!
Remove when golden! 
I highly recommend eating them with banana, homemade syrup (thanks Mom!), peanut butter, and a latte. But that's just me...Want to figure out what to do with other Whole Grains? Check out these RD-approved recipes!
5 comments:
I have always preferred a "hearty" pancake over the white fluffy (read: refined) ones my husband likes. I need to give these a try.
Safe travels!
These sound delicious! I've made pancakes with buckwheat flour before, but never tried soaking the buckwheat groats. I'll definitely have to try this out! Hope you have a fabulous Thanksgiving with your family!
Buckwheat pancakes are my favorite! Used to eat them all the time in college at a cute little vegan cafe in Harrisonburg. Great memories!
Lookd delish...I wonder if I can convert my kids over...maybe a 1/2 and 1/2 mix to start off....will try.
I've been looking for a buckwheat pancake recipe! So glad you tried it out for me! (:
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