Hands up all of you who love pancakes! Since we determined that no human doesn’t love this exquisite meal, we can proceed with the article. Namely, in the past decade, there was an increased number of people which are gluten-intolerant, and this recipe will be adjusted for this purpose.
Of course, we will hit two birds with one stone, and make it even better. Buckwheat Pancakes Vegan option is therefore included so that you can call all of your friends over. But first, let us show you how to make flour first.
So, Buckwheat Flour, What Is It?
For many years, humankind had been using buckwheat to make pastry. However, we believe that just buying a pound of flour is too dull, and can have a too strong taste. We aimed for more neutral and mild pancakes, so we wiped the dust from our old coffee grinder.
We bought raw buckwheat, which was untreated, just plain and ordinary. If you thought that it just needs to be ground to flour, you would be right. The process is simple and straightforward. Fill the container with untreated raw buckwheat, grind, and that it is it.
Of course, if you got more flour than it is needed, leave it aside, there are zounds of recipes which rely on the usage of this ingredient, and you will make a new batch rather soon.
Which Are Other Ingredients?
Speaking of other things needed for making these pancakes, there is nothing extraordinary. Everything can be bought in health shops, and you shouldn’t have trouble finding them all.
– 1 cup of buckwheat flour
– ½ tsp of baking powder (gluten-free, of course)
– ½ tsp of baking soda
– 2 tbsp of maple syrup
– 1 tbsp of lemon juice (lime can be used too)
– 1 tbsp of almond butter
– ½ cup of full-fat coconut milk
– ½ cup of water or other plant milk
– Oil for frying
As we can see, there are no too many ingredients. Of course, some of them are fundamental, while other can be replaced by your favorites (yes maple syrup, we are talking about you).
The process of making and frying these pancakes is also a walk in the park. You will need two bowls. Just any kind will do the trick. One should be big enough to fit all of the ingredients.
Start by placing flour and baking soda in a bowl. Add just a pinch of salt, followed by baking powder. All of those need to be mixed thoroughly, so you can use a spoon or it can be done by hand.
The other bowl is for those “wet” ones. So, maple syrup, coconut milk, and almond butter are great to begin with. Mix or whisker and add lemon juice in the process. This mixture also needs to be homogenous, and there mustn’t be any lumps or smudges. Water is set aside at the moment, but it will hit the stage soon.
Now, pour wet ones into the bowl with dry ingredients. Mix it slowly, so it is infused well. Water is needed to determine the thickness of pancakes. If you haven’t made pancakes so far, this should be your trial-and-error time. Add ½ cup of water, and try making pancakes this way.
If they turn out to be too thick, add a bit more next time.
Heat the stove, and put the pan on top of it (of course). Sprinkle a few drops of oil, or you can spray it, it doesn’t matter, the choice is yours. The heat should be medium, because too hot will burn the pancakes, leaving the inside raw.
About two tsp of the mixture is sufficient for one pancake, but again, since there is the difference in the size of spoons and pans, see how much you will put.
You will notice that bubbles are forming on the raw side of the pancake. Once this happens, you can flip the pancake. Do this carefully, since they are a bit more sensitive than the regular ones.
This is where I’m leaving all the freedom to you. Top these delicious pancakes as you wish and see fit. Our suggestion would be maple syrup and blueberries. Add some whipped gluten-free cream, and you are good to go!
So, this concludes this recipe. Buckwheat Pancakes Vegan ready are at your disposal. Remember that every food is better when shared with friends, so make those and invite yours over.
Try them, and let us know what you think!