Vegan, Gluten-Free Buckwheat Pancakes
"This recipe is from the book Vegan Brunch by Isa Chandra Moskowitz. Feel free to sub all quinoa flour for the corn flour or vice-versa if you don't have both on hand. I have also used chickpea flour. Whatever you do, just don't use cornmeal; it's much coarser than corn flour."
photo by magpie diner
- Ready In:
- 25mins
- Ingredients:
- 13
- Yields:
-
8 pancakes
- Serves:
- 4
ingredients
- 1⁄2 cup buckwheat flour
- 1⁄4 cup quinoa flour
- 1⁄4 cup cornflour
- 2 tablespoons tapioca flour (or cornstarch or arrowroot)
- 1 tablespoon ground flax seeds (or flax meal)
- 1 tablespoon baking powder
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1⁄2 cup soymilk (or other nondairy milk)
- 1⁄2 cup water
- 2 tablespoons pure maple syrup
- 2 tablespoons canola oil
- 1⁄2 teaspoon vanilla extract
directions
- Mix dry ingredients in a large mixing bowl (flours, flax seeds, baking powder, cinnamon, and salt).
- Create a well in the center and add the remaining (wet) ingredients. Use a fork to mix well for about a minute. Let the batter rest for about 10 minutes and preheat a large skillet over medium-high heat.
- When pan is hot, spray with cooking spray and use an ice cream scooper to pour batter and form pancakes. The pancake will form little air bubbles, but not as much as "normal," so don't worry. Cook for 2 1/2-3 minutes, then flip and cook for 2 minutes more.
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Reviews
-
I love these pancakes! Used all buckwheat flour instead in place of quinoa and tapioca flour because I do not have these items. Regardless, they turned out great. This will be a staple for weekend breakfasts at our house. Thank you! -
No leftovers, so that's a sure sign that these worked out well! I subbed more cornflour for the quinoa flour as I just didn't have any. The wholegrain buckwheat flour made for a very dark and grainy looking pancake, but very healthy and so tasty with the cinnamon. I find vegan pancakes generally don't rise all that much as it is, but to help the process a bit I added about a tsp of vinegar to the soy milk, I think that helped a little. But even though they don't rise a lot, they are not dense or overly chewy. I also made sure to cover the pan with a lid while they were cooking - read somewhere that helps to make them rise. Will be adding this to my favourites file - cheers Prose! -
I love all-buckwheat pancakes so, like teresalue, I replaced the other flours with buckwheat. Great recipe, yum. -
These were healthy and delicious! Usually when I make pancakes that are similar to this, I need to smother them with jelly on top, but the kids loved these as finger foods and didn't ask for the extra toppings! Instead of the cornflour I used millet, and instead of tapioca flour I used cornstarch. I put the quinoa and millet grains in my Vitamix and ground them into flour within seconds. The only other difference is that I doubled the recipe and added more rice milk until it was a more liquid consistency. I highly recommend them! -
I left out the corn flour,used millet instead of quinoa (next time Im adding both),added some baking soda and used vanilla almond milk instead of soy. :) These were awesome!! My 8yr old daughter who is soooooo picky loved them!!! I added in organic frozen wild blueberries and some with banana and oh boy! I couldnt even photograph them for my vegan blog because they were gone!!! Thanks for the recipe :D
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Tweaks
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These were healthy and delicious! Usually when I make pancakes that are similar to this, I need to smother them with jelly on top, but the kids loved these as finger foods and didn't ask for the extra toppings! Instead of the cornflour I used millet, and instead of tapioca flour I used cornstarch. I put the quinoa and millet grains in my Vitamix and ground them into flour within seconds. The only other difference is that I doubled the recipe and added more rice milk until it was a more liquid consistency. I highly recommend them!
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I left out the corn flour,used millet instead of quinoa (next time Im adding both),added some baking soda and used vanilla almond milk instead of soy. :) These were awesome!! My 8yr old daughter who is soooooo picky loved them!!! I added in organic frozen wild blueberries and some with banana and oh boy! I couldnt even photograph them for my vegan blog because they were gone!!! Thanks for the recipe :D
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No leftovers, so that's a sure sign that these worked out well! I subbed more cornflour for the quinoa flour as I just didn't have any. The wholegrain buckwheat flour made for a very dark and grainy looking pancake, but very healthy and so tasty with the cinnamon. I find vegan pancakes generally don't rise all that much as it is, but to help the process a bit I added about a tsp of vinegar to the soy milk, I think that helped a little. But even though they don't rise a lot, they are not dense or overly chewy. I also made sure to cover the pan with a lid while they were cooking - read somewhere that helps to make them rise. Will be adding this to my favourites file - cheers Prose!
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Great versatile recipe!! I used sprouted buckwheat flour. Made one batch as written and another batch with millet instead of quinoa flour. Both turned out great. These don't get too fluffy probably because they use baking powder...baking soda would make it rise more/faster but I'm not sure how much you would use in place of the baking soda and if it would even work with the other ingredients. We did however use this batter for waffles as well (which normally use baking powder) and they turned out great. The flavor was great! Thanks Prose!! Made for Veg*n Swap 25!!
RECIPE SUBMITTED BY
http://www.recipezaar.com/members/home/451456/Paula+Grad+18.JPG
I'm a grad student and also teach at two different schools, so I need some fast/easy recipes. I try to eat vegan, and most of my creations are also gluten-free because my husband is Diabetic/Celiac. I don't post any recipes I have not personally tried and liked.
