Tags: Gluten-Free,Low Fat,Low Sugar,Nut-Free,Soy-Free,Vegan
One challenge about going gluten-free and already being a vegan, is trying to find satisfying breakfast and brunch meals, especially on the weekend. Oatmeal is awesome... but not when that is pretty much your daily routine. So that's where these pancakes come in, they are hearty and filling while still being fluffy and light... and not to mention beautiful! One of my favorite things to have is blueberry pancakes, but I wanted to create something a bit more special and gourmet. Since I also don't indulge much in sugar, wild blueberries were the perfect way to bring tons of flavor with a just touch of sweetness. No need to pour on the syrup, unless of course that's your thing, these pancakes are the perfect vessel for mopping up all that blueberry goodness. Buckwheat is a unique flour that really has an earthy quality to it. The cinnamon added to the flour works perfectly to complement the earthiness. Try it, you are going to love it.
This is a simple and easy recipe that brings a wow factor to the table. It really makes the whole pancake presentation one that feels so special. This is a great dish to invite family and friends over. No one will be thinking about the fact that these are vegan, gluten-free, and pretty healthy... they will just be filling their eyes and tummies with these oh so delicious cakes. Oh and of course getting their hearts filled with love 🙂
- 2 cups buckwheat flour
- 2-1/4 tsp baking powder
- 1 tsp cinnamon
- 1/3 tsp sea salt
- 2 cups almond milk, unsweetened (or non-dairy milk of your choice)
- 1/2 cup applesauce, unsweetened
- 2 tsp vanilla extract
- 2 cups frozen organic wild blueberries
- 2 tsp maple syrup
- 1/2 tsp fresh lemon juice
- dash of sea salt
In a mixing bowl, whisk together dry ingredients until well combined. In a separate small mixing bowl, whisk the wet ingredients together. Add to the dry ingredients, whisking until there are no lumps and the batter is smooth. Set aside.
In a small saucepan, add the blueberries, syrup, lemon juice, and salt, stir gently to combine. Heat over medium heat for 5-10 minutes until the blueberries are hot and just start to burst. Set aside.
To make the pancakes, heat a couple tsps of oil (I use canola or grapeseed) in a non-stick or cast iron skillet over medium-high heat. Once the pan is hot, add about 1/3 - 1/2 cup of batter per pancake, I use a large ice cream scoop to keep them consistent. Cook them for 3-5 minutes until the bottom is golden brown, flip and let cook another 3-5 minutes until cooked the whole way through. Transfer to a platter. Repeat until all the batter is used. Top with blueberry compote and serve while warm. This makes 8-10 pancakes.