Blueberry Buckwheat Pancakes (Vegan + Gluten-free)

Breakfast is undoubtedly my favorite meal of the day. I adore most breakfast foods – Oatmeal, muesli, smoothies, breads, muffins, hash browns and fruit salads. Yet, there is one thing that I hate having for breakfast – Pancakes.

Here’s why I dislike pancakes for breakfast:

• Breakfast is the most important meal of the day, and I don’t want a breakfast that is loaded with sugar, fats, and empty carbohydrates.
• It always makes me feel bloated after I eat them.
• Pancakes hate me. Over the years, I have had many unsuccessful attempts at making pancakes. My pancakes always ends up looking like crepe, scrambled ‘egg’, burnt, or just plain ugly.
• I’m just too impatient. I would stand by the stove, wait for the tiny bubbles to appear, but flip  them over just too soon.
• Most pancakes contain gluten, dairy and eggs – things that my body is intolerant to.

Strangely, I decided to make some blueberry buckwheat pancakes to celebrate my recovery from the recent episode of cold. Pancakes and I have never been good friends, but these are the exception. This recipe caught my attention immediately because it is gluten-free, egg-free, and dairy-free. What I really like about it is that it uses buckwheat flour and brown rice flour, which are more nutritious than the usual all-purpose flour. The blueberries give it an antioxidant boost too! The pancakes  were fluffy and moist, and the blueberries gave it a nice, sweet yet slightly tart flavor.

Although it tasted great, I still do think it’s hard to make the perfect pancake. My first two pancakes looked like they had leprosy – they had uneven white patches on it. My third pancake was burnt. Thankfully, after that burnt pancake, my pancakes started looking a little more normal. I’ve yet to learn the art of making a perfect pancake, but I hope that I will get there someday.

Yes. These pancakes are so delicious, filling and good for the body, so I will definitely be making them again!

Blueberry Buckwheat Pancakes (Vegan + Gluten-free) 
Adapted from The Gluten-Free Vegan
Serves 4 

Ingredients 
Egg replacer for 2 eggs, prepared * (Or you could use 2 eggs)
1 1/2 cup soy milk (or your preferred milk)
2 tbsp grapeseed oil /canola oil
3 tbsp maple syrup/agave nectar
1/4 cup  applesauce
3/4 cup buckwheat flour
1/2 cup brown rice/ white rice flour
2 tsp baking powder
1 tsp cinnamon
1 cup blueberries

Directions

1. In a medium-size bowl, prepare the equivalent of 2 eggs using your favourite egg replacer. Add soy milk, oil, and maple syrup. Mix well. Add the applesauce and stir.
2. In another bowl, add buckwheat flour, brown rice flour, baking powder and cinnamon. Mix well.
3. Add the dry mixture to the wet mixture. Mix well, and fold in the blueberries. If the batter is too thick, add a small amount of water or milk to thin it out.
4. Heat the frying pan over medium-high heat. Pour a small amount of oil. When the frying pan is hot, pour a ladle full of batter. Cook until bubbles start to burst, and the edges of the pancake starts to dry. Flip over, and cook until slightly golden brown.
5. Serve with your favorite topping/maple syrup/ nut butters! Enjoy!

Cook’s Note
*Prepare egg replacer in a small bowl, according to manufacturer’s instructions. Different brands will require different amounts of water.

Other Pancake Recipes
Pancake with Blackberry Syrup by Clean Green Simple
Banana Blueberry Pancake by Happy Little Vegans

For more healthier indulgent recipes, visit Slightly Indulgent Tuesday.
 


What is your favorite breakfast food?